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Lemon Oil

There are two types of Lemon Oil used for food.

The first is not actually a Lemon Oil; it is instead Olive Oil infused with Lemon. See entry on Colonna Oils for one example of this.

The second is a very strong essence of Lemon, stronger than Lemon Extract, which is cold pressed from lemon rinds and mixed with a neutral oil. It is sold in very small bottles. Be very wary of using more than 1/4 teaspoon in any recipe. Lemon Oil has better flavour than Lemon Extract, but still doesn't carry the real nuances that lemon zest would.

A well-known brand in North America is Furst-McNess.

Don't confuse either type of Lemon Oil with the lemon oil that is a furniture polish.


1/8 teaspoon lemon oil for baking = 1 teaspoon lemon extract = 1 teaspoon zest

See also:


Ambergris; Anise; Apricot Oil; Baker's Caramel; Bisto Instant Gravy Granules; Bisto; Bitters; Bovril; Extracts; Flavourings; Kitchen Bouquet; Lemon Oil; Liqueurs; Liquid Smoke; Liquorice; Monosodium Glutamate; Neroli; Orange Flower Water; Osmanthus; OXO; Quassia Wood; Rose Water; Screw Pine

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Also called:

Essence de citron (French); Esencia del limón (Spanish)


Oulton, Randal. "Lemon Oil." CooksInfo.com. Published 19 May 2004; revised 07 November 2007. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/lemon-oil>.

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