Food & Cooking Recipes Lemon Puree 2.2 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 21, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Prepare this Lemon Puree recipe for David Chang's Pan-Fried Soft-Shell Crab dish. Ingredients 1 ¼ cups sugar ⅔ cup freshly grated lemon zest (from about 12 lemons) 1 ½ cups lemon flesh, peel pith, and seeds removed (from about 5 lemons) Directions 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. Rate it Print