Prepare the Lemons: Wash the lemons thoroughly under running water to remove any dirt or residue. Pat them dry with a clean towel. Use a zester or grater to remove the zest from the lemons. Make sure to only zest the outer, colored part of the peel, avoiding the bitter white pith underneath. You can also use a vegetable peeler to remove larger strips of zest.

Place Zest in Jar: Place the lemon zest into a clean glass jar. You can adjust the amount of zest based on how strong you want the lemon flavor to be. Generally, 2-3 lemons' worth of zest per cup of alcohol is a good ratio. I used 2 medium lemons for 4 ounces of alcohol.

Add Alcohol: Pour the vodka or other alcohol over the lemon zest in the jar, making sure it completely covers the zest. Seal the jar tightly with the lid.

Infuse: Place the jar in a cool, dark place, such as a pantry or cupboard. Let the lemon zest infuse in the alcohol for at least 2-4 weeks, shaking the jar gently every few days to help the flavors meld.

Strain the Extract: After the infusion period, strain the lemon extract through a fine mesh strainer or cheesecloth into a clean container to remove the zest solids. You may need to strain it a few times to ensure it's completely smooth.

Bottle and Store: Transfer the strained lemon extract into small dark glass bottles for storage. Dark glass helps protect the extract from light, which can degrade its flavor over time. Store the bottles in a cool, dark place, and your homemade lemon extract will keep for several months to a year.

Optional: For a stronger extract, you can repeat the process with fresh lemon zest and the alcohol, letting it infuse for additional time before straining and bottling.