Cooking With Nonna: Crema di Limoni (Lemon Cream)

A delicate liqueur, flavored with the zest of organic lemons, for special occasions.

By: Chef Rossella RagoCooking With Nonna


Yield: 1 batch

For the Lemon Cream:

  • 12 medium sized very fresh organic lemons
  • 750 ml pure alcohol (grain alcohol)
  • 750 ml cream
  • 500 ml whole milk
  • 2 1/4 cups granulated sugar
  • 1 whole vanilla bean or 1 teaspoon vanilla extract

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  1. Pour all the alcohol in a large sealable jar.
  2. Wash the lemons and with a very sharp knife cut the zest very finely without removing any of the white part of the skin.
  3. Place the zest in the jar with the alcohol. Repeat the process for all the lemons.
  4. Store the jar in a dark place for 20 days.
  5. After the 20 days, put the cream and the  milk in a pot. Add the vanilla bean, do not split it,  and  the sugar. Bring the content to a boil so that the sugar completely melts. Remove the vanilla bean.
  6. Once the cream/milk has cooled, pass it through cheesecloth to remove all residues. Add the alcohol after you pass it through cheesecloth as well. Mix well.
  7. Put content in bottles and store  them in the freezer to cure. After two weeks you can start enjoing the Crema di Limoni.
  8. Shake well before serving and serve ice cold.
  9. Every few days shake the bottles well to prevent separation.
  10. PS: Bottles stored in the freezer will last up to one year.
  11. PS:  This recipe will produce about 3 – 750 ml bottles.

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