How to make
For the limoncello:
Place the sugar and water in a saucepan over medium heat. Stir, boil for about 2-3 minutes and immediately remove from the heat. The lemons are washed and the peel is grated on a fine grater. They are left aside.
Add the vodka and lemon peels to the sugar syrup, mix well. It is poured into dry sterilized bottles. It is stored in the refrigerator for up to three months.
Strain through a fine sieve before serving. Serve with ice.
Note: I used high-quality Russian Standard vodka. This is a variation of the homemade liqueur Limoncello. The recipe is by Lorraine Pascal - author of many cookbooks and shows. As the famous cook says: When life gives you lemons, make homemade limoncello!
This kind of homemade liqueur can be used in making pastries, for flavoring cakes, creams.
For the lemon curd:
Squeezed lemon juice, sugar, vanilla and butter are placed in a saucepan. Heat over moderate heat until the butter and sugar melt, by stirring constantly.
Beat the eggs and yolks in a bowl until creamy. The consistency should be the thickness of pancake batter. Pour the hot butter sauce into the egg mixture, by stirring constantly.
Once the eggs are well tempered, pour them back into the saucepan and place on a very moderate heat. Cook for 10-15 minutes, stirring constantly.
The mixture should not boil because the eggs will immediately cook and result in scrambled eggs.
Once the mixture begins to thicken and the foam disappears, you will have a nice thick cream with a yellow color. The cream is ready when the spoon leaves a mark on the bottom. Immediately remove from heat and pour into dry jars.
Note: This lemon curd is great for filling cakes, for biscuit frosting or for a breakfast on toast. Store it in the refrigerator for up to several weeks. I used the remaining lemons from the liqueur, because I had peeled them and they can't stay that way for long. I used 4 organic lemons.
I have posted a similar recipe when making butter tart with lemon curd filling, but this recipe is better and richer, so I am taking the liberty of sharing it with you again.
Limoncello and lemon curd are very successful!
