Limoncello with Meyers

[jeniac42]

So I got another batch of Meyer lemons from a friend in California, and I've read about a few people making limoncello from them. I've never had limoncello, but it sounds good to me, so I'd like to give it a shot.

I've been surfing and searching and have found a few conflicting recipes. Some of them say just to use the zest; others have you quarter the lemons and put the whole fruit in. I'd like to just do the zest, so I can use the juice for lemonade or some other use, but I know Meyer lemon zest is less strongly flavored. Will this work?

Any other pitfalls I ought to know about?

Disclaimer, in case it is needed; I am planning to write an article about my limoncello-making experience in a few months for my new website. I won't be making any money off of it, and I will of course note that I got help from eGullet

[KatieLoeb]

Jeniac42:

Check this thread: eGullet Limoncello Thread

I included my directions in the last post. I got the recipe from an old Italian gentleman that owns a restaurant in Germany (nearby the Evil Ex's family). He always served a shot of his home made limoncello to guests at the end of the meal. I convinced him to tell me the secret recipe and it's pretty easy. I've done this twice and it's come out delicious each time.

As for the Meyer lemons - I don't know if the peel is any stronger or weaker in flavor than other lemons. Once you soak it in alcohol I think any flavor gets leeched into the liquid.

Good luck and don't forget to include a link to your article when it's finished!

[Jim Dixon]

I just put my recipe on the thread Katie linked to.

In my experience, the Meyers will give the limoncello a little brighter flavor than Persian lemons. But it's a pretty subtle difference.

Jim