Limoncello

Limoncello
Original recipe by Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe.html#!

Limoncello is an Italian liqueur mainly produced in Southern Italy. It is very expensive to buy, so make it yourself at home. Limoncello is usually enjoyed at the end of a meal.

I have made the 40-day version of limoncello. Even though it is easy and great tasting, this 4-day version is just as good. I have included the foodnetwork.com link above. Click on Giada's limoncello video.

Ingredients:

10 Lemons
1 (750-mil) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Don't throw away your lemons.  Here's a homemade lemonade recipe that is delicious and easy to make!
http://crowdedkitchen509.blogspot.com/2015/05/homemade-lemonade.html

Lemon Sheet Cake

Lemon Sheet Cake

Do you love lemon?  If yes, you will love this easy to make lemon sheet cake. Make this cake the day before and refrigerate overnight before serving.

Ingredients:

1 cup unsalted butter
1/2 cup water
1/2 cup lemon juice
2 cups granulated sugar
2 cups all-purpose flour
1/2 cup Greek plain yogurt
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cornstarch

Icing:

6 tablespoons unsalted butter
6 ounce softened cream cheese
4 cups powdered sugar
3 tablespoons lemon juice

Directions:

Cake:

Preheat oven to 350 degrees.

In a large saucepan melt butter with water. Turn off heat and whisk in lemon juice, sugar, flour, yogurt, eggs, vanilla, salt, baking powder, and cornstarch.

Pour into a greased jelly roll pan (15" x 10") and bake for 15 minutes or until tester inserted into center of cake comes out clean.

Icing:

While the cake is baking make the icing.

In a medium saucepan melt the butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar. Pour over warm cake and spread.