edium bowl. Add two tablespoons Limoncello and stir till creamy. Taste
et aside.
Bring the limoncello, rosemary, vanilla bean and seeds
he eggs, sugar, cream, milk, Limoncello, and vanilla.
Pour the
Preheat oven to 350\u00b0F.
Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
Mix for at least 3 minutes.
Pour into buttered and floured bundt pan.
Bake for 50-60 minutes.
Remove from oven.
Make glaze: Melt butter and add sugar.
Bring to full boil until sugar is melted.
Remove from heat and add Limoncello.
Poke holes all over cake using a skewer or fork.
Pour glaze over hot cake slowly.
Cool in pan.
f bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons
canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in
nd 4 tbls of sugar, limoncello in a large bowl over
).
Add 1/2 cup limoncello to each glass, and stir
est, sugar, and 4 tablespoons limoncello in a large bowl. In
Cube bread and place in a 9x9x2 baking dish.
In a mixing bowl, wisk together the Heavy Cream, Milk, Eggs, Sugar, Vanilla Extract, and Limoncello. Pour over bread.
Cover with foil and bake at 350 for 40-50 minutes, or until pudding is set.
In a small sauce pan, bring linomcello and sugar to a boil stirring well to dissolve sugar. Pour over pudding.
Top with one scoop of vanilla ice-cream and fresh mint leaf.
ombine the four cups of Limoncello liquor with the 2 cups
generous 1/2 cup limoncello over them.
In a
Stir in flour, lemon zest, limoncello, and salt until dough forms
Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes.
Heat oven to 350\u00b0F
Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.
Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.
br>Beat butter, powdered sugar, limoncello and lemon peel in a
Dip the rim of your margarita glass into Limoncello and then dipping it into sugar or salt. Simple but effective!
Place 5 ice cubes into glass.
Pour Limoncello, tequila and mix stir and enjoy garnished with a lemon slice.
In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable \"dough\".
Roll into teaspoon-sized balls and place on a plate.
Freeze 1 hour.
Dip balls in melted white chocolate and allow to set completely on waxed paper.
Process the crumbs, the almond meal, butter and Splenda.
Press into springform pan and bake 12 minutes at 325.
Zest the lemon and juice it.
Add to filling ingredients in food processor and blend until very smooth.
Pour into shell and bake at 325 for 30-40 minutes, or until just set.
Chill.
Mix sour cream, Limoncello and splenda and spread over chilled cake.
he sour cream, sugar and limoncello and spread evenly over the