Preserved Lemon Butter Recipe

Name: Preserved Lemon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the butter:; 2 pounds butter, softened; 8 salt-preserved lemons (see below); 1/2 cup shallots, roughly chopped; 5 garlic cloves, roughly chopped; 1 cup fresh lemon juice; 1 cup chopped basil; For the salt-preserved lemons:; 48 lemons, washed; 1 3-pound box kosher salt; 1 quart (or more) fresh lemon juice; 12 quarts Lexan container (or another large non-reactive, sealable container)

Servings: persons

For the butter:
2 pounds butter, softened
8 salt-preserved lemons (see below)
1/2 cup shallots, roughly chopped
5 garlic cloves, roughly chopped
1 cup fresh lemon juice
1 cup chopped basil
For the salt-preserved lemons:
48 lemons, washed
1 3-pound box kosher salt
1 quart (or more) fresh lemon juice
12 quarts Lexan container (or another large non-reactive, sealable container)

1
In a food processor, grind shallots and garlic. Add lemon juice, then transfer mix to a Kitchen Aid.
2
Remove collapsed flesh of preserved lemons and discard. ONLY USE THE SKIN.
3
Make sure to remove pith. Finely mince preserved lemon skin.
4
Combine butter, garlic-shallot paste, minced preserved lemons, and basil and mix using the paddle attachment until fully combined.
5
Cut the lemons almost all the way through into quarters, keeping them attached at the stem end.
6
In the bottom of your container, pour an even 1/2-inch bed of salt.
7
Set the lemons into the salt, cut sides up and open packing them in tight side by side.
8
When you have nestled in 1 layer (about a quarter of the lemons), pour salt in heavily into all the open cavities of the lemons of the first layer.
9
Set in another layer of lemons, in soldier rows, on the top of the others. Again, cavities are up and open.
10
Really blanket them in salt at each layer.
11
Pack all the lemons in the same way, the pour lemon juice over at the end.
12
Cover and store in the refrigerator, agitating occasionally for the first few weeks to moisten the lemons with the accumulating brine. The lemons need to be eventually become submerged in this bring; if it doesn't cover them after a month, get in there with your hands and give them a little help. Add more fresh lemon juice if necessary.
13
KEEP AHEAD ON THESE FOR BRUNCH.

2256

kcal

Calories

184

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the butter:, 2 pounds butter, softened, 8 salt-preserved lemons (see below), 1/2 cup shallots, roughly chopped, and more.

Yes, Preserved Lemon Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Preserved Lemon Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions