Meyer Lemon Limoncello Recipes

Steps:

• Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
• put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
• Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
• Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
• Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
• If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.

Steps:

• Put the egg yolks, sugar, limoncello and cream in a large heat-proof bowl and lightly whisk together.
• Put the bowl over a pot of simmering water. Whisk the cream mixture over low heat while the mixture froths up and thickens and the eggs are cooked, about 4 to 5 minutes. Remove from the heat and stir in the lemon zest.
• Preheat the oven to 425 degrees F.
• In a food processor, roughly chop the macadamia nuts. Add the remaining ingredients and pulse to blend and form a dough. Roll out the mixture between 2 sheets of parchment and cut out rounds with a 3 or 4-inch ring cutter. Put the rounds on a parchment paper lined baking sheet and bake them for 15 minutes.
• In a small saucepan, over low heat, add the sugar, water and lemon rinds and simmer for 15 minutes. Drain the rinds and allow them to dry.
• To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce. Sprinkle with lemon rind and enjoy!