Best 3 Meyer Lemon Limoncello Recipes
Discover the art of creating homemade Meyer lemon limoncello, a delightful Italian liqueur made from the vibrant and aromatic Meyer lemons. With its unique blend of sweet, tart, and citrusy flavors, this liqueur is a perfect addition to cocktails, desserts, and as a digestif. Using fresh Meyer lemons, this guide will take you through the process of making limoncello, from selecting the best lemons to bottling and aging the liqueur. Whether you are an experienced mixologist or a home cook looking for a new culinary adventure, this guide will provide you with the knowledge and techniques to create a delicious and refreshing Meyer lemon limoncello that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE LIMONCELLO USING MEYER LEMONS
Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. This sweet, yet tart, alcoholic beverage is an excellent mixer to accompany any, and many, cocktails.
Provided by Ann Accetta-Scott
Categories Beverage
Number Of Ingredients 4
Steps:
- Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
- Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
- Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
- Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
- Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
- Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
MEYER LEMON LIMONCELLO
From the Lemonladies in California, this is HEAVEN! (cooking time is the amoutn of time the lemon zest sits in the alcohol)
Provided by CHRISSYG
Categories Beverages
Time P21DT20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
- put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
- Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
- Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
- Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
- If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 1.4, Carbohydrate 26.2, Fiber 1.1, Sugar 23.6, Protein 0.4
LIMONCELLO TRIFLE
This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
- Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
- Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
- Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.
Tips:
- Choose ripe Meyer lemons: Look for lemons with a deep yellow color and a smooth, unblemished skin. Avoid lemons with green patches or blemishes, as these will be less flavorful and may contain less juice.
- Zest the lemons before juicing them: This will help release the essential oils from the lemon peel, which will give your limoncello a more intense flavor.
- Use a good quality vodka: The quality of the vodka you use will have a big impact on the final flavor of your limoncello. Choose a vodka that is smooth and neutral in flavor.
- Let the limoncello infuse for at least 2 weeks: The longer you let the limoncello infuse, the more flavorful it will be. You can infuse it for up to 6 months, but 2 weeks is the minimum amount of time needed to develop a good flavor.
- Serve the limoncello chilled: Limoncello is best served chilled. You can either store it in the refrigerator or freezer until you're ready to serve.
Conclusion:
Meyer lemon limoncello is a delicious and refreshing liqueur that is easy to make at home. With just a few simple ingredients and a little bit of patience, you can create a limoncello that will impress your friends and family. Cheers!
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