Instructions: Slice lemons and finely chop, including peel. Transfer to a bowl and add oil.

Let stand overnight.

Set strainer lined with two layers of cheesecloth over a bowl. Pour oil through strainer. Gather up cheesecloth and squeeze to extract as much oil as possible. Let stand until oil and lemon juice have separated. Spoon off oil into a jar or bottle or carefully draw oil into a turkey baster and transfer to a bottle. Discard lemon juice. Add length of lemon zest if desired, and seal.

Store in refrigerator.

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