Napolitan Limoncello

Ingredients

10 lemons

1 (750-ml) Everclear or 100 proof bottle vodka

3 1/2 cups water

2 1/2 cups sugar

Peel the lemons carefully with a sharp paring knife.  Keep only the yellow zest, carefully cutting away any white, bitter pith.  Slice the lemon peels into thin strips and place them in a large, glass jar with a tight-fitting lid.

Pour the Everclear or 100 proof bottle vodka over the lemon peel, tighten the lid of the jar, and gently swirl its contents to distribute the peel and alcohol.  Store in a cool, dark place for 10 to 14 days, swirling the jar daily.

When the infusion is ready, strain out the bulk of the lemon peel using a slotted spoon.  Bring the sugar and water to a boil in a large pan over high heat.  When the mixture boils, remove from heat, stir in the lemon peel, and let cool to room temperature.  When the simple syrup has cooled, strain out and discard the lemon peel.  Carefully mix the syrup with the lemon-infused alcohol, and filter the entire mixture through a funnel lined with several layers of cheesecloth into clean bottles.

As soon as the limoncello is chilled, it is ready to drink.  The flavor and texture will be best ice-cold from the freezer.

Note: If you prefer a cloudy Limoncello add the simple syrup while it is still warm…

Lemon Bars

This recipe is adapted from The Barefoot Contessa. I also tried the one from Cooks Illustrated and this one is hands down the best Lemon Bar recipe...I usually make the crust in a food processor as well. Using ice cold butter, just pulse the ingredients until they resemble a fine sand and continue with the recipe...

Ingredients

For the crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt
•
For the filling:

• 6 extra-large or 7 large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan lined with parchment paper, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.