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Lemon paste

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Ingredients for 1 servings:

  • 5 organic lemons, leftovers
  • 125 g sea salt, coarse

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

versatile gift from the kitchen, leftover utilization

If you haven’t already done so, wash the rest of the organic lemons with hot water and dry them thoroughly. Remove all pips. Then cut them into large pieces with a sharp knife and immediately place them in a blender. Mix with the sea salt. Puree well until a paste-like consistency is achieved. Then fill jars without any bubbles. This paste will keep for a very long time in the refrigerator. Note: The paste can be used anywhere that calls for salt and lemon, replacing them in whole or in part, e.g. pasta, fish and salads (instead of vinegar). Use sparingly at first. You can use as many lemons as you like. Important: One lemon requires approximately 25g of salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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