Meyer Lemon Oil

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 sea salt


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 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.