Scrub two lemons with a vegetable brush under running water. Pat them dry.
Use a vegetable peeler to peel the yellow part of the skin off of one 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 olive oil into a mason jar or into a funnel placed in a glass bottle. Store the oil in a sealed glass bottle or jar in the refrigerator for up to three weeks.
The oil and lemon juice will separate, so shake before using. If the oil has solidified, run the bottle or container under very warm water, then shake before using.