Wash the lemons and remove the zest from them over a large bowl to catch all the spray released from the peel. Dissolve the salt and sugar in the lemon juice in a heavy-based pot. Add the oils and lemon zest. Place over a very low heat and gently warm the oil. Remove from the heat and allow the lemon zest to infuse in the oil for 24 hours. Pass it through a sieve lined with a double-layer of muslin cloth. Discard the zest. Store the lemon oil in a sealed bottle and refrigerate until ready to use.
© 2005 Liam Tomlin. All rights reserved.