I first encountered Limoncello when I was studying abroad in Florence, Italy. This Italian lemon liqueur is popular all over Italy but is known to be produced in the south. Traditional Limoncello is made from the zest of lemons without the pith. This is steeped in grain alcohol until the lemon oil is released which is then mixed with a simple syrup. I would say Limcello has a very distinct taste that may need some acquiring.
This Limcello Lemon Curd can be used to replace traditional Lemon Curd in your baking recipes. The result is a hint of that distinctive Italian liqueur.
6 egg yolks
1 cup sugar
1/3 cup Limoncello
2 tbsps grated lemon zest (about one lemon)
1/2 cup cold unsalted butter cut into 1/8 inch slices
Place a medium sauce pan filled with one inch water over low heat. In a medium metal bowl, whisk together the egg yolks and sugar until smooth (about 2 minutes). Place the bowl on top of the simmering saucepan. The bowl should be resting just above the water but not touching the water. Using a rubber spatula, stir the mixture until it becomes thick (about 7-10 minutes). Continually to scrape the sides and bottom of the bowl while mixing. After it thickens, remove from heat.
Fold in the lemon juice and zest until combined. Return to simmering saucepan and continue to stir for another 7-10 minutes until thick again. Once it is thick, remove from heat and fold in about 3/4 of the butter one piece at a time. Each piece of butter should melt before folding in the next one. Whisk in the remaining 1/4 of butter.
Spoon into a glass container, such as a mason jar, and allow it to cool. Refrigerate until needed. This will keep for about 2 weeks.