Quick Lemon Paste
Curated recipe from Chef Yotam Ottolenghi
Ingredients
1 large lemon, end trimmed, sliced into 1/4-inch-thin rounds, seeds removed
4 tbsp lemon juice
1 tbsp salt
Instructions
Combine all ingredients in a small saucepan set over medium-high heat. Simmer until salt is dissolved, 1 to 2 minutes, then lower the heat to medium-low. Cover and cook until the lemon rinds start to look translucent, about 12 minutes.
Set aside to cool slightly, then transfer to a food processor and blitz until smooth and thick. Add a tablespoon of water if you need to thin out the mixture; the result should be spreadable paste.
Transfer the preserved lemon paste to an airtight container and, if not using immediately, pour a thin layer of olive oil over the top. Cover and keep refrigerated for up to 2 weeks.
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