Meyer Lemon Oil

Preparation info
  • Makes

    1 Cup

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

I adore Meyer lemons but any good lemons will do. You can also use mandarin oranges, Rangpur limes, Key limes, kalamansi limes, or kumquats.


  • 6 Meyer lemons, zest only
  • 1 cup canola or almond oil
  • pinch


Puree the lemon zest, oil, and salt in a food processor until smooth.

Transfer to a glass bowl or jar, cover, and refrigerate for 8 hours, then decant or spoon off the clear part of the oil, saving it in a covered jar or bottle in the refrigerator for up to 3 days.

Sieve what is left