Lemon Cream Liqueur Recipes

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LEMON LIQUEUR



Lemon Liqueur image

Make and share this Lemon Liqueur recipe from Food.com.

Provided by DrGaellon

Categories     Beverages

Time P2m29DT3h

Yield 1 gallon, 128 serving(s)

Number Of Ingredients 5

12 lemons
3 quarts vodka
1 quart brandy
10 cups sugar
5 cups water

Steps:

  • Peel and juice lemons.
  • Put juice and peel into a CLEAN gallon jar along with the two liquors.
  • Let stand a month.
  • Combine sugar and water; heat until just boiling and sugar is completely dissolved.
  • Cool completely.
  • Strain the liquor off the peels and combine with the cooled syrup.
  • Allow to stand at least another two months.
  • It will form a cloudy layer at the top; this can be removed and saved for kitchen use, or shaken to resuspend before serving. It will not completely disappear without mechanical filtration, and perhaps not even after several filterings (even coffee filters will not catch it all).

LEMON CREAM LIQUEUR



Lemon cream liqueur image

Wonderful for those long summer evenings, when it's too hot to go to bed...it will keep the conversation going forever (or at least until the bottle is empty...!)Keep this in the freezer (it won't freeze because of the alcohol in it, but it will become even creamier and more refreshing) and take it out about ten minutes before serving (Prep time includes overnight soaking)

Provided by AdriMicina

Categories     Beverages

Time P1DT30m

Yield 2 bottles

Number Of Ingredients 6

500 ml 95 proof grain alcohol
5 medium lemons, non chemical-treated
1 liter whole milk (full fat)
600 -800 g sugar (depending on how dense you want it to be)
1 tablespoon vanilla
3/4 cup whiskey or 3/4 cup cognac

Steps:

  • Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times.
  • Boil milk and sugar for 25 minutes, leave to cool.
  • Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle.
  • Keep in the freezer.
  • Variation: use tangerines instead of lemons.

Nutrition Facts : Calories 1752.4, Fat 17.6, SaturatedFat 9.8, Cholesterol 51.7, Sodium 215.4, Carbohydrate 353.1, Fiber 12.7, Sugar 327.8, Protein 19.9

LEMON CREAM CAKE



Lemon Cream Cake image

Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon lemon extract
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
1/2 cup lemon curd
1/4 cup limoncello, optional
Fresh raspberries and lemon zest strips

Steps:

  • In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON CREAM



Lemon Cream image

This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.

Provided by Tammy

Categories     Desserts     Frostings and Icings     Lemon

Yield 12

Number Of Ingredients 6

1 cup water
3 tablespoons cornstarch
3 egg yolks
½ cup lemon juice
1 ½ cups white sugar
½ cup butter

Steps:

  • Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
  • Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
  • Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g

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