Meyer Lemon Limoncello
Homemade Meyer lemon limoncello is sunshine in a bottle: a bright, smooth, and easy 4-ingredient recipe that is perfect for sipping or baking. This freezer-friendly treat captures the sweet tang of Meyer lemons during their season and helps you preserve them for using all year round.
Every winter I'm blessed with piles of fresh Meyer lemons from the patio tree my husband tends to all summer.
I try to not let a single bit of these precious fruits go to waste since he spends so much time and energy taking care of our lemon tree.
Last winter I turned the lemon peels into a Meyer lemon limoncello to make good use of the lemon rinds which are thinner and more tender than traditional lemons.
The lemon infused vodka mixed with a simple syrup just hangs out in my freezer and is perfect for adding lemony flavor to all kinds of goodies all year round!
Why This is the Best Recipe
- Mild Meyer Lemons: This fun limoncello variation uses the milder tasting Meyer lemons that give the final concoction a subtle floral flavor.
- Perfect for Gifting or Baking: Use the limoncello to add a burst of flavor to pound cakes, tiramisu, or even a simple cocktail.
- No Special Tools: A peeler, a jar, and some freezer space are really all you need.
Ingredients
Just four simple ingredients come together to make this easy homemade treat. It's a perfect budget-friendly homemade gift!
- Meyer Lemons: I use the ones from our patio tree but you can spot them in the grocery store during their season in the winter. If you can't find them, this same method will work with regular lemons, too.
- High-Proof Vodka: I used 100 proof Smirnoff because it was the highest one available when I shopped. That stronger concentration is necessary for extracting the lemon essence from the peels.
- Sugar
- Water
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Prep the Lemons
Separate the lemon peel from the fruit. I was prepping my favorite roasted lemon chicken and didn't want to waste anything so I sliced it thinly for the chicken and then used a paring knife to trim the peel away before using the sliced fruit in my other recipe.
If you're not using sliced lemon, you can cut the lemon into wedges and trim the peel easily, too.
The wonderful thing about this limoncello recipe is it uses the scrap ends of the lemon peel that you wouldn't use in other recipes so nothing is wasted!
Infuse the Vodka
Add the lemon peels to a very large jar with a well fitting lid. I used the biggest mason jar I have.
Pour the vodka over the lemon peels and seal the jar with the lid.
Store it in a cool dark place for at least 2 weeks.
I placed mine in a kitchen cabinet and actually forgot about it so mine infused for 2 months. That length of time isn't needed.
But, if you forget about your jar like I did, your mixture will be safe to use as long as:
- You used a vodka 100 proof or stronger.
- The lemons are fully submerged in the vodka and not exposed to air.
- There are no signs of mold or fuzz and there are no funny smells.
Prepare the Limoncello
Once your vodka is fully infused, place a small strainer lined with paper towels or a cheesecloth over a large, clean bowl or liquid measuring cup.
Pour the jar contents through the strainer, the lining will collect the lemon peels and any other solids. Discard all the solids and set aside that gorgeous lemon infused vodka.
Add the sugar and water to a small saucepan. Stir them set over medium heat until the sugar fully dissolves.
Let the simple syrup cool to room temperature.
Stir the cooled simple syrup into the lemon vodka.
Transfer the limoncello to freezer-safe bottles or jars and store in the freezer until ready to use.
Make Ahead Tips
You can make limoncello months in advance, it is stored in the freezer and lasts up to a year!
I keep my batch in one large jar but you could divide it into smaller containers for gifts or easier storage.
Variations
- Swap out Regular Lemons: Just be sure to cut away the white pith of the peel or your limoncello will have a bitter flavor.
- Add Fresh Rosemary or Thyme
Serving Suggestions
Limoncello is traditionally served in chilled shot glasses straight from the freezer after dinner.
You can use it in baking to add a boost of lemony freshness. Try it drizzled over a lemon poppy seed bread or pound cake in a boozy lemon glaze.
Stir into sparkling water or prosecco for a simple spritz.
More Meyer Lemon Recipes
Looking for more easy Meyer lemon recipes? Here are a few of my favorites:
📖 Recipe
Meyer Lemon Limoncello
Ingredients
- 2 pounds meyer lemons thoroughly cleaned
- 1 (750 ml) bottle of high-proof vodka such as Stoli 100
- 1 cup sugar
- 1 cup water
Instructions Start Cooking
Prep the Meyer Lemons and Resting Time:
- Peel the meyer lemons using a vegetable peeler. The white rind on a meyer lemon is very thin and not bitter like a traditional lemon, so you don't have to try to separate it from the zesty yellow part. Save the juicy part of the meyer lemons for squeezing over dinner entrees.
- Combine the meyer lemon peels and vodka in a large glass jar and seal. Keep this jar out of direct sunlight, inside a pantry cabinet is just perfect.
- Swirl the bottle of lemon peels and vodka once every day. After two weeks take a taste test. If the vodka is strongly flavored with lemon you can move on to the next step. If not, give it a few more days and try again.
Finish the Limoncello:
- To finish making the limoncello, first you'll strain the lemon solids from the vodka. Place a strainer lined with cheesecloth over the top of a clean jar. Pour the vodka over and then use a spoon to gently press the lemon peels to squeeze all remaining flavor into the jar. Discard the peels.
- In a small saucepan, stir together the sugar and water. Heat it over medium heat and continue to stir until the sugar has dissolved. Remove the saucepan from the heat and let the simple syrup cool to room temperature.
- Pour the cooled syrup into the jar of lemon-infused vodka and stir them together. Transfer the meyer lemon limoncello to freezer-safe containers and freeze.
- You can use the limoncello to add flavor to baked goods like pound cakes and bundt cakes, to flavor a lemon tiramisu, or drink it straight from the freezer in a chilled glass.
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