Sunday, May 22, 2022

Crema di Limoncello


I have to be honest, I'm not really friend of drinking after dinner, or liquor in  general. I'm an occasionally  wine person that prefers red wine in winter, and white or sparkling wine in summer. However, long time ago I tried a crema di limoncello in Capri, and I felt in love with it. A friend share her family recipe with me, and voila.....I'm in love with this crema de limoncello home made!

Crema di Limoncello

Peel of three lemons (only the yellow part). Preferably organic and well washed
250 ml of vodka. I used rum since I never buy vodka.
225 ml of milk
225 ml of cream (I used 33%)
180 grams of sugar
2 egg yolks
1 1/2 teaspoon of cornstarch

Place the peel of the three lemons with the rum in a container that keeps tight. Leave it in a cold and dar area (my pantry) for 5 to 7 days. In my case, I did 7 days.

After 7 days, you will end up with a golden liquid. Strain the mix, and reserve the lemon's peels.

Combine the cream, milk, and sugar. Incorporate the lemon peels, and simmer them for 10 minutes at low temperature. Turn the heat off, and let it cool. Discard the lemon peels. Mix the egg yolks with the cornstarch, with 2 tablespoons of this mix. Add it to the mix, and heat it until it thickens it. Let it cool. When it is cold, mix it with the golden rum. Place it in the fridge and let it cool for at least 6 hours. It is delicious. ENJOY it with moderation!!


  1. I always want to make limoncello and it's REALLY time to start! Yours looks excellent.

  2. I haven't had Limoncello in years. Time to revive it, I think, and this might be the perfect way to do it!

  3. It looks absolutely decadent and delicious to me. I was introduced to limoncello in an upscale Italian restaurant and really enjoyed it. I love your creamy version.