Ep. 8

Ingredients

• 4 pieces Lemons (organic, thin‑skinned, washed)
• 2 tablespoons Fine Sea Salt (equal parts with sugar, non‑iodized)
• 2 tablespoons Granulated Sugar (white granulated)
• 1/2 cup Extra Virgin Olive Oil (cold‑pressed, mild flavor)
• 1‑2 tablespoons Water (add only if paste is too thick)

Instructions

1. Slice Lemons

   Trim the ends off each lemon, then slice them into ¼‑inch thick rounds. Remove any seeds you can see.

   Time: PT5M

2. Mix Salt and Sugar

   In a small bowl combine 2 Tbsp fine sea salt and 2 Tbsp granulated sugar. Stir until evenly blended.

   Time: PT2M

3. First Salting

   Place the sliced lemons in a mixing bowl, sprinkle the salt‑sugar mixture over them, and toss to coat every piece. Transfer the coated lemons to a clean glass jar, pressing down so the liquid released covers the slices.

   Time: PT5M

4. Refrigerate – Day 1

   Seal the jar and refrigerate for 24 hours.

   Time: PT24H

   Temperature: 4°C

5. Rinse and Re‑salt – Day 2

   After 24 hours, open the jar, pour off excess brine, and rinse the lemon slices under cold water. Pat dry with a clean towel, then repeat the salt‑sugar coating and return to the jar.

   Time: PT5M

6. Refrigerate – Day 2

   Seal and refrigerate for another 24 hours.

   Time: PT24H

   Temperature: 4°C

7. Final Rinse and Seed Removal – Day 3

   Open the jar, discard the brine, rinse the lemons again, and pat dry. Remove any remaining seeds (aim for >99% seed removal).

   Time: PT5M

8. Blend into Paste

   Transfer the cleaned lemon slices to a food processor. Add ½ cup extra‑virgin olive oil and blend until smooth. If the mixture is too thick, drizzle in 1‑2 Tbsp water and pulse until a spreadable consistency is reached.

   Time: PT5M

9. Store the Preserved Lemon Paste

   Transfer the finished paste to a clean jar, smooth the top, and seal. Store in the refrigerator.

   Time: PT2M

   Temperature: 4°C

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

2 g

Fat

2.5 g

Fiber

0.2 g