I adore Meyer lemons but any good lemons will do. You can also use mandarin oranges, Rangpur limes, Key limes, kalamansi limes, or kumquats.
Puree the lemon zest, oil, and salt in a food processor until smooth.
Sieve what is left in the bowl, pressing down on the residue to extract all the oil and discarding the residue in the sieve. Use this pressed oil only for marinating meats or poultry.
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