Wash one lemon with dish soap and rinse well. Pat it dry.
Use a vegetable peeler to peel the yellow part of the skin off the lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
Squeeze 1 ½ or two lemons until you have ½ cup of lemon juice. Add the juice to the saucepan, then add the oil.
Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.
Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.
Use a fine-mesh strainer to strain the oil into a plastic container or into a funnel placed in a glass bottle. Store the lemon-infused olive oil in a sealed bottle or container in the refrigerator for a few weeks. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.
Here are some ways to use Lemon-Infused Olive Oil: