- Lemon oil is an edible oil that comes from the skin of a lemon. It can be used alone, mixed with other oils, as part of a seasoning for cooking meats, or even in baking.
- To make your own lemon oil, remove the outer yellow layer of the lemon with a lemon zester. Do not remove the white part. Put the rind in a bowl. The more citrus you want, the more fruit you use. Mix the rind with a cup of olive oil. Use extra virgin olive oil for a stronger taste. Mix well and set aside. The longer you let it sit, the stronger the flavor will be. Add to any dish when ready.
- Lemon oil can add a unique taste to any pastas, such as linquine. Serve your linguine with shrimp, capers or both and add lemon oil. Serve with focaccia for a great meal.
- Lemon oil is great in baking. Add it to your pound cake, yellow or white cake mix batters. Add it to your bread batter for a nice citrus flavor. You can also use it for coffeecake and biscotti.
- Use lemon oil and olive oil mixed together as a salad dressing. Lemon oil can also be used in vinagrettes, marinades and sauces. For a refreshing treat, use it with water for a lemon spritzer.
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Ingredients:
1 lb. linguine pasta
2 diced shallots
2 minced garlic cloves
16 oz. frozen shrimp
2 Tbsp. olive oil
1 lemon, zested
1/4 cup lemon juice
1 tsp. salt
1/2 tsp. fresh ground black pepper
3 oz. arugula
fresh parsley
1. Make lemon oil first and set aside.
2. Cook pasta according to direction, short of a minute or so, leaving the pasta tender but firm to the bite. Save a cup of cooking water.
3. In a large skillet, warm olive oil. Toss in garlic and shallots and saute for two minutes. Add shrimp and cook five minutes.
4. Add pasta, salt, pepper, lemon juice and zest. Toss well.
5. Remove from heat and add arugula.
6. Strain lemon oil and add oil to pasta.
7. Add parsley, toss and serve.
