Meyer Limoncello is one of the ways we use up some of the hundreds of lemons produced each year on our old Meyer lemon tree. I had the tree moved about 15 years ago to make way for the deck and re-built dining room. While the backhoe was here doing the footing excavation, I had the backhoe operator scoop out the already root-pruned tree and placed in a large new hole near the garage. The tree may be over 40 years old and is extremely vigorous.
This recipe has evolved over the three or four times I have made it. The original recipe I used had zest of 20 lemons. This was not enough. I next tried 24 lemons, and had a better batch. This last time I used 30 lemons and have a really great color and lemon flavor. It may be that you can use as much lemon zest as you can cover with the vodka.
1.5 Liter bottle 100 proof good quality vodka
30 (or more) lemons, zest only, no white pith
Combine vodka and lemon zest in a large glass jar with a tight fitting lid. I use a glass jar with a metal bail and rubber gasket. Place in a dark cupboard, take out and stir or shake every day for at least 40 days.
4 cups sugar
5 cups water
Simmer 5-7 minutes, cool. Add to the liquor mix. Let rest another 40 days+/- in the same cabinet. Filter through cheesecloth into bottles with metal bails with stoppers or with tight fitting lids. Store in the freezer.
We still have many, many lemons, so stop by to pick some up for limoncello, preserved lemons or lemon marmalade.