Step 1

Wash and dry the lemons. Then, on a cutting board, cut the lemons in half lengthwise. Use a spoon to scoop out the pulp.

Step 2

Collect the pulp in a strainer and squeeze out as much juice as possible. Place the strained juice in a small bowl and set aside.

Step 3

Pour the vegetable milk into a saucepan and heat it until it almost comes to a boil. Add the rice flour a little at a time through a sieve, stirring constantly. The cream will thicken rather quickly. Keep the heat very low and keep stirring to prevent lumps from forming.

Step 4

Finally, add the sugar, lemon juice and limoncello. Turn off the heat and stir.

Step 5

The custard should be firm, homogeneous and slightly gelatinous. Let it cool down a bit, then fill the lemon shells with the limoncello cream. Refrigerate for about two hours before enjoying this fresh, light dessert.