My sweetie brought home about 25 pounds of lemons. I preserved about ten pounds of them.
Last week, I started a batch of Limoncello (not lemon jello) with five pounds of Meyer lemons. Be warned, Limoncello takes seven-to-ten days to marinate.
In my world, you go big or you go home so the recipe I adapted makes a lot of limoncello. Which is, by the way, perfect on the rocks. I can't wait till this summer when I swing in my hammock and sip limoncello.
1 750 ml bottle grain alcohol
6-1/2 cups sugar
6-1/2 cups water
1 cup lemon juice
Zest the lemons using a microplane. Zest only, no white. Combine the zest and alcohol in a large mason jar. Seal and store out of direct sunlight for three days. The alcohol will turn a lovely sunshine-y bright yellow.
On day seven (or ten -- depending on how patient you are), combine sugar and water in a large stainless steel stock pot. Bring to a simmer until the sugar dissolves. Remove from heat and allow to cool, covered.
When cool, strain the zest from the grain alcohol into the pot of sugar water. Add the lemon juice.
The writer at Penn keeps his Limoncello in the freezer. The Imbibe article recommends storing it in sterile, resealable bottles.
I put it in any container I could find.
Eat well and love big.