🍋 Cheryl's Lemon Paste
A Sweet & Tart Homemade Recipe
🍋 Cheryl's Lemon Paste — sweet, tart, and full of vanilla specks!
📌 In This Article
🍋 The Story Behind Cheryl's Lemon Paste
Ladies...I made the Lemon Paste last night and it's unbelievable !! I used my Vanilla Sugar and regular sugar...Violet Vanilla Bean and Star Blu Vodka. I used Meyer Lemons and some regular lemons that were gifted me. — Cheryl ✨
Cheryl's Lemon Paste started as a happy accident — a desire to capture the bright, sunshiny flavor of lemons in a versatile paste that could be used in everything from baking to cocktails. Inspired by a recipe for Sugar Preserved Lemons and guided by her trusty Vanilla Bean Paste recipe, Cheryl created something truly special.
The recipe makes about 4-5 cups of lemon paste, and yes — it can be cut in half to make around 2-2½ cups. Cheryl's version uses Meyer lemons and regular lemons, a splash of vodka, and the caviar from a vanilla bean, resulting in a paste that's tart, sweet, and speckled with beautiful vanilla specks.
💬 "The recipe said this would be tart but mine is sweet...whoops !!" — A happy accident that turned out delicious!
"I'm editing this recipe because I originally thought this lemon paste would be shelf stable. But a lot of people are having it go bad. So this paste will need to be refrigerated. 🚨"
Cheryl and many others have had success with this recipe — she's been using hers for over 6 months with no issues. However, because some have experienced mold, refrigeration is now recommended. Cutting the recipe in half is also a great option if you're unsure how quickly you'll use it.
🍋 Sugar Preserved Lemons
Make these at least the day ahead.
Ingredients
- 🍋 24 oz lemons, washed and dried (Yes, you can try it with other citrus fruits!)
- 🍬 10 oz sugar
Instructions
Step 1: Thoroughly wash and dry your lemons.
Step 2: Using a sharp knife, slice the lemons into thin slices (crosswise), removing any seeds and the tip and stem ends of the fruit.
Step 3: Sprinkle a thin layer of sugar into the bottom of an air-tight container or jar. Begin to layer the sliced lemons into the bottom of the container. Add another sprinkle of sugar to the layer of lemons and continue to add more lemons, adding more sugar between each layer of lemons. Continue to sugar each layer of lemons until the entire 10oz of sugar is used up and all of your lemons have been added to the container.
Step 4: Place the lid on the container and refrigerate the lemons for at least 24-48 hours before using. Juices will start to release from the lemons as they sit, and the lemons will marinate in the sweet juice.
You can keep them in the fridge and use them to garnish desserts, eat the entire slice, add to salads, mix with roasted veggies, or use with fish & smoked salmon. They'll keep in the fridge for up to 1 month.
🍋 Homemade Lemon Paste
Ingredients
- 🍋 Sugar Preserved Lemons, including the liquid
- 💧 8 ounces Water
- 🥃 1 cup Alcohol (80-100 proof — vodka works great!)
- 🍯 1½ Tablespoons Honey/Agave Nectar
- 🌿 Caviar from 1 Vanilla Bean
- 🍋 1 Tablespoon Lemon Juice
- 🧪 ¾ - 1 teaspoon Xanthan Gum
Instructions
Step 1: Place all ingredients, except the xanthan gum, in a saucepan on medium-high and bring to a boil. Reduce heat and simmer for a few minutes. Take off the burner and strain lemons from the liquid and set both aside to cool completely.
Step 2: After mixture is cool, place lemons into your food processor and pulse until smooth.
Step 3: Begin adding your liquid into the food processor, ½ cup at a time, pulsing continuously, until all the liquid is added. Mixture should be smooth.
Step 4: With the food processor on, begin adding xanthan gum, about ¾ teaspoon at a time, sprinkling it in as the processor is on. DO NOT just dump the xanthan in as it will clump if added all at once. Add until you have reached the desired thickness (keeping in mind that the mixture will thicken as it cools and sits).
Step 5: Pour into mason jars and secure with airtight lids. Store in the refrigerator.
✨ Tips & Uses for Lemon Paste
Ways to Use Your Lemon Paste
- In baking: Use in any recipe that calls for lemon juice, extract, or zest.
- In cooking: Add to dishes where you want to brighten the flavor with lemon.
- In cocktails: A splash adds wonderful citrus depth.
- As a gift: Pack in small mason jars for beautiful homemade gifts.
Helpful Notes
- Can be used immediately — no need to wait!
- Cut the recipe in half to make about 2½ cups of paste.
- Refrigerate to prevent molding.
- Use any citrus fruit — 24oz of citrus works great!
- No xanthan gum? Use unflavored gelatin in equal parts.
- Vanilla bean is optional — but highly recommended for that extra YUM!
- Boiling the alcohol reduces the alcohol percentage by about 2%, so it's safe and delicious.
❓ Frequently Asked Questions
Cheryl has used hers for over 6 months and it's still very good. Vanilla bean paste recipes state they're good for 3 years, and this is based on that recipe. Make a half batch if you're unsure!
Cheryl hasn't tried canning it. Some say not to can because of the alcohol, but you can vacuum seal the jar. Refrigeration is recommended.
Cheryl hasn't tried different ingredients like sugar alternatives, so results may vary. Some have tried using less sugar but it may affect the texture and preservation.
Some people have had issues with mold, which is why Cheryl updated the recipe to recommend refrigeration. Cutting the recipe in half and using fresh ingredients may help.
Yes! You need to use the whole lemon (without the seeds) for this recipe. It will not work with just the peels.
Absolutely! You can do this with ANY citrus fruit, using 24oz of citrus. Have fun with it!
Final Thoughts
Cheryl's Lemon Paste is more than just a recipe — it's a story of experimentation, community, and the joy of creating something delicious from scratch. Whether you're using it in baking, cocktails, or gifting it to friends, this paste is sure to bring a little sunshine to your kitchen.
Remember: refrigerate it, enjoy it, and don't be afraid to experiment! As Cheryl says, "I've never tried canning it so I'm not sure how that would be, BUT you can vacuum seal the jar."
"Look at those beautiful specks of Vanilla !!" — Cheryl ✨🍋
📄 Printable Recipe Card
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║ CHERYL'S LEMON PASTE ║
║ Sweet & Tart Homemade Delight ║
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YIELD: 4-5 cups | TIME: 45 minutes + 24 hours steeping
SUGAR PRESERVED LEMONS (Make the day ahead):
- 24 oz lemons, washed and dried
- 10 oz sugar
Instructions:
1. Slice lemons thinly, remove seeds.
2. Layer lemons and sugar in an airtight container.
3. Refrigerate 24-48 hours.
LEMON PASTE INGREDIENTS:
- Sugar Preserved Lemons (including liquid)
- 8 oz Water
- 1 cup Alcohol (80-100 proof)
- 1½ Tbsp Honey/Agave
- Caviar from 1 Vanilla Bean
- 1 Tbsp Lemon Juice
- ¾ - 1 tsp Xanthan Gum
INSTRUCTIONS:
1. Boil all ingredients except xanthan gum.
2. Simmer, strain, cool completely.
3. Pulse lemons in food processor.
4. Add liquid ½ cup at a time, pulsing.
5. Sprinkle in xanthan gum with processor running.
6. Pour into jars and refrigerate.
"Look at those beautiful specks of Vanilla!" ✨🍋
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Recipe credit: Cheryl's Lemon Paste — created with love and shared with the community.
Original Sugar Preserved Lemons recipe inspired by claireaucella.com
© Cheryl's Lemon Paste — A Sweet & Tart Homemade Recipe
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