Meyer lemons were in plentiful supply at the grocer the other day, so I grabbed a bag and thought I would whip up a little infused oil with the beautifully bright skins. This is such an easy process, and it yields quite lovely stuff in the end–great for dipping bread, super as part of a vinaigrette.
Warm 2 cups extra virgin olive oil and the peel from 4 Meyer lemons over low heat for 15 minutes. Then take off of heat and allow to cool in the pan for 45 minutes. Once cooled, carefully pour oil into a container of choice, leaving the peel behind. I chose glass jam jars–one to stay at the beach, and the other for town. It is that simple & quick. These make great little host/hostess gifts too.