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When Life Gives You Meyer Lemons Make Meyer Limoncello

Before you discard the peels of those seasonal Meyer lemons, take a look at this recipe for Meyer limoncello. It’s sweet, aromatic, and tasty. Best of all, it’s easy to make. Start the search for some fresh Meyer lemons and don’t waste a thing by using the rinds to flavor liquor and make a delightful limoncello. How to make Meyer lemon limoncello

I get all hopped up and giddy when some of my favorite things are at their natural best. I envy those who have citrus trees in their garden and are graced with a plethora of tart fruit to craft with. Winter is the season when citrus is plentiful in the cool north. Blood oranges, Key limes, and Sevilles pack the markets from lands far, far away. While I’m all about enjoying what you can grow in your own garden, at this time of year when the garden is fruitless, I indulge in citrus. And my favorite sour fruit is Meyer lemon.

There are many more types of citrus than just lemons and limes. Meyer lemons are a sweeter version of the typical grocery store lemon. They have a thinner, softer skin, a deeper yellow color, and are very juicy. It’s the flavor and aroma that set Meyer lemons apart, however. They are less acidic, sweeter, and richly fragrant. If you haven’t had a chance to try one, head out this winter and grab some Meyer lemons as they are only in season until the early spring. How to make Meyer lemon limoncello

In an effort not to squander these delightful treats this year, plan to make the most out of the entire fruit. The juice can be used fresh or frozen, and the rind is perfect for a fresh batch of homemade liquor.

Meyer Limoncello


  • 12 Meyer lemons
  • 1 L vodka
  • 3 cups sugar
  • 3 1/2 cups water

Make it!

  1. Using a vegetable peeler, peel off thin pieces of lemon rind, careful not to get too much of the white pith. I choose lemons that are organically grown as the rind is where the pesticides end up. If you have a local source for citrus then I am just puckering with jealousy as fresh-from-the-tree citrus will rock this recipe.
  2. Use a paring knife to scrape off any of the remaining pith from the rinds. It seems that I’m being finicky here, but pith will add bitterness to the limoncello that you don’t want. Take care to remove it so that your batch tastes perfect.
  3. Place the peels into a large glass jar and add the vodka. Cover and leave it to do its magic for one week at room temperature.
  4. When the week is up, you will create a simple syrup to sweeten the limoncello. Add both the sugar and water in a tall-sided saucepan and bring to a boil, stirring until the sugar is dissolved.
  5. When the syrup has cooled, add it to the vodka and lemons and let it sit overnight. The next day, strain the liquid into a bottle that can be sealed. Leave the mixture for a few more weeks to meld together, then you are ready to serve.

How to make Meyer lemon limoncelloIt’s always nice to serve limoncello icy cold, so keep the bottle and glasses in the freezer or pour over lots of ice. You can also serve it with soda or Prosecco for a lemony treat that fizzes!

Love citrus like I do? Then check out some of these other tangy recipes that celebrate citrus.




  1. I have Meyer lemons now and need to use them. I have made limoncello before and it was 8 weeks of turning the jar with the peels then adding the simple syrup! WOW, this is so much simpler? Is it because of the Meyer lemons? Thanks for sharing the details!!!

  2. Just wondering what you do with the Lemons since you are only using the rind correct? I didn’t see anything in the directions that involved the actual lemon. Correct me if I am wrong :)
    Also after you add the simple syrup and “leave the mixture for a few more weeks to meld” is that at room temp as well?
    Thank you! Excited to try this.

      • Part of the last question you answered was not addressed. After you add the simple syrup and leave the mixture to meld for a few weeks is the mixture left on the counter? Also just how many weeks does it sit? I saw a recipe on a video from Sorrento using a high grain alcohol and Sorrento lemons and it was ready the next day. Is the long melding period because you are using a lower proof vodka which is the the traditional Italian alchohol? Thank you


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