Yes, you would need quite a few lemons, which would almost certainly introduce too much water into the mixture and encourage fermentation. At least this is my fear.To make creamed honey, one needs to "seed" honey with a creamed honey that contains very, very small crystalized grains, making it smooth and having the appearance of whipped honey. Ordinary crystalized honey will always maintain its grainy texture.
I would avoid lemon oil (and I am assuming you are not using that designed as a furniture polish ) that is mixed with sunflower oil or any other oil. Pure essential lemon oil is available through cosmetic and soap suppliers.
But why not use real lemons, with some lemon zest grated in? To make 25 lbs you may need quite a few lemons, but I would think the flavor would be better and more interesting to look at with the tiny flakes of peel. They may distract from the grainy texture, too, if you aren't able to get a smooth creamed honey.