Food & Cooking Recipes Quick & Easy Recipes Lemon Oil 3.7 (14) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1/2 cup Keep lemon oil on hand to make salad dressings or to use when cooking fish. Ingredients ½ cup extra-virgin olive oil Zest of 2 lemons Directions Combine oil and lemon zest in a small saucepan. Set over low heat, and cook very gently to infuse oil with lemon, about 10 minutes. Remove from heat; let cool. Cook's Notes Oil can be kept at room temperature, tightly sealed, for 1 month. Print