I found this recipe for lemon puree here a while ago on freshly pressed and I made it right away. I’ve had this post sitting around for a while though. So here’s the thing – I know, I KNOW it’s a bit of work and not a quick recipe, but trust me, it lasts a long time and is very very tasty. If you like the taste of lemon, I’m sure you’d love it. It’s a bit sour and tangy, spicy and buttery and oh-so-awesome.
I made it a bit spicy to suit my taste. It goes very well on toasted bread and baguette. I even made bruschetta with it!
This lemon puree recipe very versatile and is originally from a recipe with lamb. It’s also a nice change from toast and jam/jelly as a breakfast spread.
The dip stays good for a couple of months in the refrigerator. If you plan to store it, mix in more olive oil to help preserve it better. It will harden in fridge. Don’t worry, just take a spoon or two of it (or how much ever you want) and microwave for 15-20 sec before dripping/spreading.
A rich, flavorful dip made from pureed roasted lemons, garlic and olive oil
- Lemons - 4, scrubbed well to remove the wax
- Salt - 1/3 cup
- Lemon juice - 2 tbsp, or orange juice
- Garlic - 2 cloves, crushed and pressed
- Olive oil - 1 cup
- Parsley - 1 tsp, dried
- Pepper - 1/2 tsp, I used lemon pepper, freshly cracked
- Red pepper flakes - 1/2 tsp
- Thyme - a pinch, dried
- Sugar - 1/8 tsp
- Preheat the oven to 35o F
- Cover each lemon in aluminium foil. Place on a mound of salt on a baking tray with it's seam side down.
- Bake until the lemons are nice and soft, about an hour, or even 1 1/2 hours.
- Remove the lemons from the oven, allow them to cool and unwrap. Cut them in half and remove all the soft flesh, and run it through a sieve while discarding the seeds. Make sure you don't scrape off the white pith along with the flesh, if not it will end up tasting bitter.
- Once you have all the pulp out, scrape off the white pith from the peel, discard it and chop the peel into small pieces.
- Combine the lemon pup, chopped peel, and the rest of the ingredients except the oil. Start processing it while drizzling the oil thinly through the feed tube.
- Serve in a pretty container and wow everyone at home!