limoncello recipes

Do you want to know how to make Homemade Limoncello Recipe? Then you are in the right place! Limoncello is really easy to make. You can make it at home with a few useful tools and few ingredients.

Homemade Limoncello Recipe

lemons

liter (4 cups) of pure alcohol 95° which is equivalent

sugar

water

Clean and peel the lemons

Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.

Keep in infusion

Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.

Make the sugar syrup

After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.

Filter

Now filter the liquid with a sieve and remove the lemon zest.

Final step

Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.

Perfectly sweet and zingy, this limoncello recipe is great for entertaining or gifting. 

Limoncello

lemons,

vodka

(330 grams) caster sugar

(375 milliliters) water

Peel lemons carefully, avoiding the white pith under the skin (juice the remaining lemon flesh and freeze in&nbsp;ice cube trays to use in your cooking).<br>


Combine lemon peel and vodka in a glass jar. Seal and place jar in a cool, dark place for 3-4 weeks to develop the flavours. Gently shake the jar every 3 days. (To test limoncello, taste every few days at the 3 week mark. If there is a tangy lemon flavour stronger than the alcohol taste, it’s ready to strain.)

Combine the sugar and water in a saucepan over medium-low heat. Stir until sugar dissolves. Set aside to cool. 

Strain the lemon mixture 2-3 times through a strainer lined with muslin or a clean Chux cloth to remove lemon pulp. Pour in the sugar mixture and stir to combine. Bottle the limoncello and place in the fridge to chill. 

Tasty, Italian after-dinner drink, with a lemony punch.

Italian Limoncello Recipe

alcohol

lemon juice

peel

Use a potato peeler to peel the lemons, making sure to only get the outer peel. The white part will impart a bitter flavor.&nbsp;

mason jar

Add the lemon peels into a large mason jar.

everclear

Pour two cups of Everclear over the lemon peels. Add lemon juice, then seal the jar.

date

I like to write the date either on the lid, on the bottle, or the calendar. This way I know when to proceed with the next steps.

steep

During the next two weeks to 30 days, store the bottle in a dark place. Shake to agitate every few days, or whenever you remember.&nbsp;

strain

When the appropriate time has elapsed, strain the alcohol into a clean bottle, using cheesecloth soup bags.&nbsp;

syrup

Add water and sugar to a small saucepan, and stir. Bring to a boil until the sugar is dissolved and the syrup thickens (about 5 minutes) then cool.

Mix cooled syrup with strained alcohol to combine. Store in the refrigerator or freezer, and drink responsibly!&nbsp;

Give your favorite summer sweets a boozy makeover with these stunning limoncello desserts. They're sweet, sour, and sure to brighten any occasion. 

13 Best Limoncello Desserts and Recipes

Limoncello Cake

Limoncello Tiramisu

Lemon Tart

Blueberry Limoncello Trifle

Limoncello Trifle with Raspberries

Limoncello Cake With Mascarpone Frosting

Limoncello Cookies

Limoncello Cupcakes

Limoncello Bundt Cake

Lemon Ice Cream with Limoncello Liqueur

Limoncello Cream Cheese Pound Cake

No Bake Limoncello Pie

Gluten Free Limoncello Icebox Cake

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious limoncello dessert in 30 minutes or less!

A lemon-scented, light-as-air sponge filled with a creamy limoncello pastry cream, this version of Italy’s famous torta mimosa is light with a delicate limoncello flavour. 
In Italy, the torta mimosa (mimosa cake) is traditionally made to celebrate women during La Festa della Donna on March 8th (International Women’s Day). The cake takes its name from the mimosa flower – with the little cake cubes that cover the cake said to represent the tiny yellow flowers of the mimosa plant. On this day, women of all ages are given a little sprig of mimosa by friends, colleagues and loved ones as a gesture of respect and admiration. During the 1940s, the mimosa flower became the symbol of the women's movement in Italy. Representing solidarity and resistance, mimosa adorned the lapels and hair of women advocating for their rights and fighting for equality. 

Why I love this torta mimosa recipe
When I first laid my eyes on the famous torta mimosa on a trip to Italy many years ago, I was instantly intrigued by what lay beneath its unusually striking cake-cubed covered surface. To my delight, cutting through the soft sponge exterior of the torta mimosa revealed layers of tender and light pan di spagna (Italian sponge cake) and crema pasticcera (pastry cream) that had been lightened with a chantilly cream (sweetened whipped cream). A sponge cake filled with creamy custard? Right up our alley! So, I knew I just had to recreate it. 
What’s in my torta mimosa: key ingredients
Traditionally flavoured with vanilla, there are many modern flavour variations that exist today. In my version, I've opted to add a twist with the digestif du jour – limoncello. The cake layers are brushed with a limoncello sugar syrup, and it features in the pastry cream, too. The limoncello adds a delicate lemon undertone without the overpowering taste of alcohol. However, if you’d like to up the ante you could very well omit the sugar syrup and just drizzle the sponge with the limoncello on its own for a more intense flavour and boozy kick. I wouldn’t recommend adding any extra into your pastry cream, though, as it may split and appear grainy once set. 

Eggs: depending on the eggs you use, you may find that your yolks don't impart much of a yellow hue in your sponge batter. I’ve added a few drops of yellow food colouring to combat this, but you can omit, if you prefer.
Plain flour and cornflour: using a mix of both flours keeps the sponge light and airy. Make sure you sift the flours together at least three times so they are well combined. When it comes time to folding through your flour mixture, it's best to do it gradually in a few batches. A gentle folding motion, rather than a rigorous mix, will help to keep all that air that you’ve incorporated into your batter and lessen the chances of a deflated cake!
Caster sugar: because there are no leavening or rising agents used, whipping the sugar together with the eggs for 15 minutes is going to create the structure you need for your sponge to rise. 
Lemon rind: this adds a nice mild lemon flavour in both the cake batter and pastry cream.
Limoncello: you can drizzle the cake layers with straight limoncello instead of the limoncello syrup, if you’d like more of a boozy kick. If you’re going booze-free you can replace the limoncello in the pastry cream with more lemon rind and add some lemon juice to the sugar syrup instead of the limoncello.


💡Tip: allow time to set
You can make the pastry cream and cakes a day in advance. Keep the pastry cream covered in the fridge and the cakes covered at room temperature. Once you have constructed your cake, it’s best to let it sit covered in the fridge for a few hours or overnight to set. As it’s a delicate cake, the longer it sets the more stable it will be when you cut it. Covering the finished cake with plastic wrap prevents the cake cubes on the outside from drying out, so don’t skip this step! If you’re going to dust with icing sugar and decorate with the lemon rind, I suggest doing so just before serving. 
If you love Italian lemon desserts, you might love our best-ever Italian lemon cake, too – or, check out our top 50 lemon desserts of all time!
Recipe introduction and notes by Senior Food Editor, Elisa Pietrantonio


Limoncello torta mimosa recipe

(1 1/3 cups) plain flour

(2/3 cup) cornflour

eggs

salt

(1 1/3 cups) caster sugar

40.00 ml finely grated lemon rind

yellow liquid food colouring (optional)

Icing sugar, to dust (optional)

lemon (optional)

410 milliliters (1 2/3 cups) milk

500 milliliters (2 cups) thickened cream

(1/3 cup) caster sugar

(1/2 cup) cornflour

unsalted butter, chopped

(1/3 cup) limoncello

40.00 gm caster sugar, extra

(1/4 cup) caster sugar

milliliters (1/4 cup) limoncello

Step 1

To make the limoncello pastry cream, bring 250ml (1 cup) milk, 250ml (1 cup) cream and lemon rind just to the boil in a saucepan over medium heat. Remove from heat. Whisk sugar, cornflour, egg yolks and remaining milk in a heatproof bowl until well combined. Slowly pour hot milk mixture into yolk mixture, whisking constantly, until smooth. Pour into the pan and whisk over medium heat for 3-5 minutes or until thickened. Remove from heat. Whisk in butter and limoncello. Transfer to a bowl. Cover surface with plastic wrap. Place in the fridge for 3 hours or overnight to chill.

Step 2

Preheat oven to 180C/160C fan forced. Grease two 20cm (base size) round cake pans and line bases and sides with baking paper. Sift plain flour and cornflour together 3 times to aerate.

Step 3

Use an electric mixer fitted with a whisk attachment to beat eggs and salt on low speed until just combined. Add sugar and lemon rind. Beat on low speed until combined, then increase speed to high. Beat for 15 minutes, or until mixture is thick, pale and tripled in volume. Add food colouring, if using, and beat until well combined.

Step 4

Gradually sift the flour mixture over the egg mixture and gently fold in with a large metal spoon or silicone spatula until just combined. Divide mixture between prepared pans. To level batter, gently spin tins on the kitchen bench. Bake for 30 minutes or until cake tops spring back when lightly touched. Set aside in pans for 10 minutes to cool slightly. Line a wire rack with baking paper. Turn sponges, top-side up, onto the rack to cool completely.

Step 5

To make the limoncello sugar syrup, stir water and caster sugar in a small saucepan over medium heat until the sugar dissolves. Bring to the boil and cook for 1 minute. Remove from heat and stir in the limoncello. Set aside to cool completely.

Step 6

Use a serrated bread knife to cut 1 cake horizontally into 3 even layers and set aside. Trim the top and side from the remaining cake to remove the brown crust. Cut the cake vertically into 1.5cm thick slices. Lay 1 cake slice flat and cut lengthways into 3 long strips. Cut strips into 1.5cm cubes. Repeat with remaining cake slices. Place cake cubes in a bowl and set aside.

Step 7

Use electric beaters to beat custard until smooth. In a separate bowl, whip remaining 250ml (1 cup) cream and extra caster sugar to just firm peaks. Use a spatula to fold cream mixture into custard until combined.

Step 8

Place 1 cake layer, cut-side up, on a serving plate or cake board. Use a pastry brush to brush cake with one-third of the limoncello sugar syrup. Use an offset palate knife or spatula to spread cake with one-third of the limoncello pastry cream. Repeat layering with another cake layer, limoncello sugar syrup and limoncello pastry cream, then finish with the cake top, cut-side down. Cover top and side of cake with remaining pastry cream and smooth with an offset palate knife or spatula. Press cake cubes over top and side of cake. Place cake in the fridge, covered, for 2-3 hours or overnight to set. Dust with icing sugar and decorate with lemon rind just before serving, if desired.

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This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!

Limoncello Cake with Mascarpone Frosting

For the Cake:1 1/2 cups all-purpose flour

baking powder

unsalted butter, softened

vanilla extract

milk

lemon zest

Limoncello liqueur

For the Mascarpone Filling:1 cup mascarpone cheese

heavy cream

For the Limoncello Syrup:1/4 cup Limoncello liqueur

For Garnish (optional):Powdered sugar

lemon

Preheat oven

to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Prepare the cake batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the cake:

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Limoncello syrup:

In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.

Prepare the mascarpone filling:

In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Stir in the Limoncello until well combined.

Assemble the cake:

Once the cake has completely cooled, slice it in half horizontally to create two layers.

Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.

Spread half of the mascarpone filling evenly over the soaked cake layer.

Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.

Chill:

Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.

Serve:

Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!

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