Quote:
Originally posted by Replaced_Texan
Due to a bumper crop on the lemon tree, I'm making a Myer lemon pie and a lemon trifle (soaking the sarah lee pound cake (which is standing in for the ladyfingers that I couldn't find anywhere) with lemoncello).
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Limoncello is the best. I have fond memories of tossing back shots of said, with my Michael Corleone look-alike guy. *sigh*. If you are still overburdened with lemons, you can make your own Limoncello. Here's the recipe. While I'm on here, I made a pound cake on Christmas from a recipe I found online and boy it was a fabulous texture. Problem is, it tasted a little cardboardish and I think it was b/c I noticed the shortening I was using was kind of old. Do cakes made with shortening (this one had butter in it too) always have a funny taste or was it definitely bc of the age of my shortening. Anyone ever had this problem?
Limoncello (3 quarts)
2 dozen lemons
2 bottles good 100 proof Vodka
4 1/2 cups sugar
5 cups water
Wash lemons in hot water, peel them removing all white pith and put peel in 4 quart Mason jar. Add 1st bottle of Vodka, stir, cover and put in dark spot at room temp. After 40 days, take out and open. Boil sugar and water for 5 minutes in saucepan, let cool completely in pan (about 10 minutes) and add the mix to the jar along with the 2nd bottle of Vodka; stir well. Cover again and store 40 more days. At day 80, strain and discard the lemon peel. Pour into new bottles and put one bottle at a time in freezer until ready to use. Send 1 bottle to Diane Keaton.
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