|Meyer lemons||4 (Organic)|
|Lemon juice||1 Cup (16 tbs) (Organic)|
|Water||1 1⁄2 Cup (24 tbs)|
|Organic sugar||1⁄2 Cup (8 tbs)|
large bowl, spoon, fork, paring knife, grapefruit knife, container w/lid and juicer (or citrus reamer)
Wash and dry lemons. Cut off tops (about 1/2") and set aside. To juice lemons, follow manufacturer's instructions.
Combine sugar, water, lemon juice and limoncello in a large bowl. Stir until sugar has completely dissolved. Pour into pan. Cover and place in freezer. Remove after 20 minutes. Using a fork, scrape bottom and stir. Return to freezer and repeat until all liquid has completely formed into ice drops.
Using a paring knife, carefully remove flesh without piercing the skin. Place hollowed lemon shell into dessert dish or egg holder. Fill each with mixture. Garnish with mint and enjoy. (recipe yields 4 servings) To accommodate a larger crowd, simply double or triple ingredients.
Simple Concepts: If not using egg holders, cut a thin layer from the bottom. This will allow the lemon to stand on its own. For quality assurance, we suggest cooking with organic products.