The recipe for these stuffed lemons is too tempting not to share. I find them perfect as an appetizer because they look great. Since it’s a bit unusual, I like the surprise effect on guests. Naturally, you can decide whether to eat the ring of the peel or not (I always eat it because I love it). Moreover, most of the work can be done well in advance, and this is a very positive aspect when there are many things to prepare and no time to do everything at the last minute. Try them, and you won’t regret it!
But first, I leave you the link to some other appetizers that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for stuffed lemons
The quantities below are needed to fill 1 medium-large lemon.
VERY IMPORTANT: Use an organic untreated lemon because the peel of common lemons is not edible.
- 1 lemon (untreated)
- 3.5 oz canned tuna in oil (drained weight)
- 0.5 oz butter
- 1 tbsp capers in salt
- 1 sprig parsley
- salt
Tools
- 1 Melon baller
- 1 Chopper
- Plastic wrap
Preparation of stuffed lemons
Wash the lemon thoroughly by rubbing it under running water, then dry it with paper towels.
Cut off the top and, using a melon baller, empty it completely. Do this operation over a bowl and save at least a teaspoon of juice.
Desalt the capers under cold running water, then pat them dry with paper towels.
In a mixer, put the well-drained tuna from its preserving oil, 1 teaspoon of lemon juice, desalted capers, the butter in pieces, the leaves of a sprig of parsley, and blend until a homogeneous cream is obtained. Taste it and adjust salt if necessary.
Fill the lemon with the obtained cream, pressing it well to avoid leaving empty spaces; then cover with plastic wrap and put in the freezer.
Remove the stuffed lemons from the freezer a bit before serving, and when they have slightly softened, cut them into slices (I emphasize slightly because they should still be a bit firm not to have difficulty cutting them). I used a slicer.
Place the stuffed lemons on the serving dish and decorate with a few parsley leaves. Enjoy! Paola
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