What I ultimately decided was the best thing to do with my first (and second) batches of homemade limoncello was to buy a bottle of the stuff and cut it 50-50 or more with my homemade stuff. That achieved the taste I was looking for and took a $20 bottle down to less than $10 (counting the ingredients in the homemade part). Call it a sellout, but in this case, "semi homemade" worked out best for me.

Oh, I LOVE making limoncello! I've actually had people tell me they thought mine was the best they've ever had. Yeah, my arms a bit sore. LOL

Limoncello Deb's way:

1 750 ml bottle Everclear
2 1750 bottles of cheap vodka
40-50 fairly large lemons ( use about 12 lemons per 750cc of alcohol)

Soak the lemons in hot water for about 20 minutes before peeling. I usually spray them with one of the veggie washes and rinse really well after that, then dry with a paper towel. Pour your alcohol in a BIG bottle with a tight fitting lid. I got mine at Container Store. I actually use 2 5L bottles because once I add the simple syrup I'll need them both.
Peel the lemons carefully with a veggie peeler that you dedicate just to your lemons. It'll stay sharper if that's all you use it for. I try to keep the peels in a long strip if I can because it makes it easier to strain later. Once you have all your lemons peeled and in the jar with the booze, give it all a good stir with a wooden spoon and put it in a cool, darkish spot in your pantry or a closet for 40days. I take mine out about every week and just give the jar a bit of a slosh to stir the peels up a bit.
After the 40 days is up, carefully strain it. I use coffee filters that I've dampened with a little water first. No sense in wetting them with all that lemony goodness, right? While you're straining it, make your simple syrup. I like mine a little on the tarter side so I use a cup of simple syrup per 750mls of booze. You can make it a little sweeter if you like. I would put 4-5 cups of simple syrup in what I have listed above. Mix 1C water for each 1C sugar and heat to boiling. You need to get it to just start to boil so the sugar stays in solution. Let it cool to room temp and after your straining is finished mix it all together. If you have to add another jar, keep your mix pretty even in each jar or you're going to have 2 different tasting batches. Now comes the hard part. Stick it back in that cool place for a very minimum of 2 weeks and preferably for another 40 days. After you've waited as long as you can stand bottle it up and stick a bottle in the freezer and just leave it there.
We drink sangria that comes in cool bottles and I keep those to bottle it up in. I've also ordered smaller ones just like them online. I made a cool label for it and gave a lot for Christmas presents. The 350ml bottle is perfect for a gift. Here's a link for the bottles. http://www.specialtybottle.com/index.as ... ProdID=424

quartino also has in house lemoncello and orangecello. i surprised more places dont make it themselves.