Ingredients

• 1 1/2 cups sugar
• 1/2 cup butter
• 4 eggs
• 1/2 cup lemon juice

Instructions

1. In a food processor, place sugar and 1 stick of butter, chopped into smaller pieces.
2. Blend together until butter is incorporated WELL into the sugar.
3. While food processor is running, add one egg at a time until well incorporated.
4. Add lemon juice. Turn off processor when the batter turns a pale yellow color.
5. Place in a small saucepan.
6. Over medium-low heat, stirring constantly, cook until the curd thickens, about 15 minutes.
*You will know it's done when the curd coats the back of a spoon. You will be able to run a finger through it and the line will stay.
7. Refrigerate.

Ingredients

• 7 lemons
• 1 (750 ml) bottle of 100-proof vodka
• 2 cups sugar
• 2 1/2 cups water

Instructions

1. Wash the lemons! You don't want any dirt or waxy residue.
2. Zest the lemons. It will be a lot of zest. It's ok - it's worth it.
3. Place every last bit of that amazing zest in a half gallon jar.
4. Pour in the bottle of vodka.
5. Smell your hands. (really, it's ok, it's just that they smell so lemony and good. Probably your whole kitchen does).
6. Put the lid on the jar and place in a cool dark place for at least two weeks, but preferably four.
7. Juice your lemons and make lemonade! (Hey, life gave you lemons, right?)
At least two weeks later
8. Combine the sugar and water in a saucepan.
9. Heat over medium heat, until sugar is dissolved and no sugar crystals are hanging out anywhere.
10. Remove syrup from heat and let cool completely.
11. Add to lemon-vodka mixture.
12. Put the mixture back in a cool dark place for an additional amount of time, at least two weeks, but preferably six.
At least two more weeks later
13. Strain solids from liquid and discard solids.
14. Pour into amazing looking bottle of your choice and store in freezer. It won't freeze.
15. Drink straight (nom!) or look for one of the million different options to use your limoncello.
hint: It tastes amazing in ice tea or lemonade.

Ingredients

• 2 cups lemon juice
• 2 cups of sugar (or to taste - I prefer a sweet lemonade, but feel free to cut this to around 1 1/3 cup)
• 8 cups water

Instructions

1. In a LARGE pitcher, combine all ingredients.
2. Stir until sugar is dissolved.
3. Serve over ice.
*For fun, muddle (crush in the bottom of glass) 2 large strawberries per glass for a fresh strawberry lemonade.

Ingredients

• 4 ounces sparkling wine (chilled), a Moscato is tasty
• 1 ounce limoncello (chilled)
• Crushed ice
• 5-6 fresh blackberries, raspberries, or blueberries

Instructions

1. Place a spoonful of crushed ice in a fluted glass and top with the fresh berries.
2. Pour limoncello over the ice and berries.
3. Top with sparkling wine.
Enjoy!

Ingredients

• 2 teaspoons kosher salt
• 3 tablespoons butter
• 4 teaspoons lemon zest, finely grated
• 1 cup dry white wine
• 1 cup heavy cream, for cooking and finishing the pasta
• 1/3 cup lemon juice, freshly squeezed (about 2 lemons)
• 1 pound Maccheroni alla Chitarra, or other pasta (a very thin fettucine works nicely)
• 1 cup pecorino, freshly grated, plus more for passing
• extra-virgin olive oil

Instructions

1. Start water for pasta (and cook according to package directions).
2. In a large saucepan, melt butter over medium heat. As butter starts to melt, add lemon zest.
3. Once lemon zest starts sizzling, add wine and lemon juice.
4. Cover and simmer a couple of minutes.
5. Whisk in cream.
6. Cook until reduced to a nice, saucy consistency.
7. Add cooked pasta, stirring to coat with sauce.
8. Sprinkle pecorino over the top of pasta, and toss.
9. Finish with a drizzle of olive oil.
Enjoy!