One hot afternoon hubby and I spent painful hours to peel the yellow rind of the lemons. We learned that only to get the yellow rind and not the white is the crucial point of the whole operation. Later I left them in the alcohol for 2 weeks in a dark place and then mix the content with water and sugar..
As we both love this liquer which is mainly produced in Southern Italy, it looks like we exagerated the thing a bit more and end up with 10 litres of limoncello.
If you want the receipe this one I found on the web is pretty similar to ours.