• 10 Ratings

Prepare this Lemon Puree recipe for David Chang's Pan-Fried Soft-Shell Crab dish.



Ingredient Checklist


Instructions Checklist
  • Place sugar and 2 1/8 cups water in a pressure cooker; heat over low heat and cook, stirring, to dissolve sugar. Add lemon zest and flesh to pressure cooker and cover. Bring to 15 PSI (or 2nd ring on most cookers).

  • Once pressure is reached, set a timer for 35 minutes; reduce heat to maintain pressure. Do not overpressure. Swirl contents periodically to avoid burning. Strain to remove any seeds.

  • Transfer zest and flesh to the jar of a blender; add 3/4 cup liquid and puree until smooth. Let cool completely before using.


10 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4