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Preserved Lemon Purée

Course Side Dish
Keyword condiments, fermentation, lemons, preserved lemons
Servings 1 jar
Author adriennekatzkennedy


  • 1 sterilised glass jar with seal-tight lid
  • 1-2 unwaxed lemons, sliced
  • 2-3 teaspoons sea salt
  • enough olive oil to cover the tops of the lemons completely
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin ground or if using whole seeds toast first then crush in a mortar and pestle


  • Steralise your jar (I ran mine through the dishwasher and dried it completely)
  • Slice your lemons and alternating laying, followed with a sprinkle of salt until your jar is full and your lemons have been evenly coated. Then, fill the jar with olive oil until the lemons are completely covered. Replace your seal-tight lid, place in the back of the refrigerator and forget about it for a month or so.
  • When you absolutely cannot wait any longer, tip the contents of the jar into a food processor (you could also just do the lemons and reserve the oil for a thicker paste), add your paprika and cumin and blitz until fully combined and fairly smooth.
  • You can store this back in the jar in your refrigerator for a few weeks at least, just make sure there is always a layer of oil over the top to keep it from moulding. Play around with what you can add this too- I think this might be one of those staples that only becomes more interesting the longer you keep it around. Avocado toast, rice, hummus, artichokes, courgettes (both raw in a salad and cooked) chicken, lamb and fish have been some of our iterations with the stuff… but I’ve only just gotten started experimenting!


*If your jar fits more lemons, great! Just make sure to adjust the salt and seasoning accordingly.