Meyer Lemon Limoncello

Meyer Lemon Limoncello

By: Ashlyn Walters / Southern Hospitality Company

If you’ve ever tasted limoncello from a small, charming café along the Amalfi Coast, you know it’s a treat like no other. But what if I told you that you could create that same magical elixir right in your own kitchen? Enter Meyer Lemon Limoncello—a slightly sweeter twist on the traditional lemon liqueur, made with the delightful Meyer lemon. Not only does it offer a more refined flavor, but it’s also a fun (and impressively easy) project. So, roll up your sleeves, grab your zesting tool, and let’s create something that’ll make your guests think you’re a professional distiller. Spoiler: It’s not as hard as it sounds.

Ingredients:

8-10 Meyer lemons (depending on size)

750 ml (1 bottle) high-quality vodka (preferably 100 proof for a stronger extraction)

2 cups granulated sugar

2 cups water

Equiptment:

Vegetable peeler or zester

Large glass jar (at least 1.5 liters)

Fine strainer or cheesecloth

Large bottle for storing finished limoncello

Instructions:

1. Prepare the Lemons: Start by washing your Meyer lemons thoroughly. We want to rid them of any unwanted wax or pesticides, especially if you’re not using organic ones. Once they’re clean, grab your vegetable peeler and carefully remove the zest from each lemon. Here’s where you’ll need some finesse—avoid the white pith, which tends to bring a bitter note to the party. Keep it zesty, not bitter!

2. Infuse the Vodka: Now, place your carefully peeled zest into a large glass jar. Pour the vodka over it, ensuring the zest is completely submerged. Seal the jar tightly and tuck it away in a cool, dark corner for about 7-10 days. Shake it gently once a day, and prepare to be amazed as your vodka slowly transforms into a vibrant yellow hue.

3. Make the Simple Syrup: While the vodka is doing its thing, it’s time to prepare the syrup. In a saucepan, combine the sugar and water, heating it over medium heat until the sugar dissolves completely. Once it’s done, set it aside and let it cool to room temperature. Bonus points if you wait for it to cool completely—no one likes a warm syrup soaking into chilled vodka.

4. Strain and Combine: After the vodka infusion is complete, strain out the lemon zest using a fine strainer or cheesecloth. Be sure to give the jar a good shake to release all the zesty goodness. Discard the zest and then give your infused vodka a taste. Feeling a bit sweet? Adjust by adding more of your cooled simple syrup to suit your taste. Stir until well combined.

5. Bottle the Limoncello: Now it’s time to bottle up your creation. Pour the finished limoncello into clean, sterilized bottles, seal them tightly, and pop them in the fridge. Your limoncello will thank you for letting it rest for a couple of days before you indulge, though letting it sit for a week or two will result in even more harmonious flavor fusion.

6. Serve: When it’s time to serve, take the limoncello straight from the freezer. It’s best served ice-cold, either neat or over a few cubes of ice.

Tips for Success:

Meyer lemons are a tad sweeter than your typical lemon, so feel free to adjust the sugar to your liking—this is your limoncello after all!
For a perfectly smooth, professional finish, you can strain the limoncello through a coffee filter or more cheesecloth to remove any remaining impurities.
If you don’t have access to high-proof vodka, don’t panic. Standard vodka works too, just know the infusion may take a little longer.

So, there you have it—a tart that’s as easy as it is impressive. I can almost guarantee you’ll be asked for the recipe after the first bite (be prepared to share it, because it’s a keeper). Perfect for spring occasions, or really anytime you want to look like a pastry pro without breaking a sweat. And yes, it’s almond-flavored heaven wrapped in a buttery, golden crust. You’re welcome.