Here are the recipes I use, with much sucess, for clear and crema version.

Homemade
Limoncello Recipe

Ingredients list:
One Bottle (750 ml) Everclear (95% alcohol 190 Proof)
ÂOne Bottle (750 ml) good but not necessarily premium vodka (40% alcohol 80 Proof) I use either the 80 proof or 100 proof, Smirnoff Blue label
Â15-20 lemons (without scars or flaws in the skin if possible, & NO pesticides)
Âabout 3 cups filtered tap water or distilled water (not mineral water)
Â4 cups pure cane white sugar
SUPPLIES:
Âvery clean and dry gallon glass jar
Âcone shaped coffee filters. (#4 size)
ÂLarge glass pitchers.
ÂOne cup sized measuring cups
Âladle.
Âfunnels (to fit the #4 coffee filter,)
Âsmaller bottles for bottling into.
Step OneDay 1:
Pour the bottle of Everclear and the bottle of vodka into the gallon jar.
ÂWash off & dry lemons.
Use a potato peeler to peel just the yellow part of the skin off the lemons. Make sure you have NO white pith on the back of the peels, because this causes bitterness in the finished liqueur. Try to make the peel pieces as large as possible, because this will make the straining process easier.
ÂPut the lemon peels in the gallon jar and stir gently.
ÂCover tightly and put away in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion.
ÂOccasionally stir or swirl to mix up the oils.
ÂLet it set for at least 15 days, preferably 40 days.
Step Two
ÂDissolve sugar in water and bring to boil over high heat. Boil for 5 minutes.
Â*If you want to make the Crema version use the milk, water, sugar mixture below instead of the water sugar mixture above. Or you can do a recipe of each. To have both kinds. (You may end up with leftover syrups.)
ÂSet syrup aside to cool. (Must be cool to cold before adding to infusion.)
ÂUse a slotted spoon to scoop lemon peels from the infusion and discard.
Âstrain the infusion thru the filters to make sure all the peel is removed
ÂMeasure and add the syrup, (either crema or clear) to the alcohol
ÂTHE PROPORTIONS ARE 2 1/2 - 3 1/2 OF SYRUP TO 1 OF ALCOHOL INFUSION. Or to taste, IF IT IS TOO STRONG IT COULD CURDLE. Why this varies is if you cannot find the 100proof vodka you could use regular, it will not be as strong, so you will use less syrup/crema.
ÂIf it does curdle add more syrup until the curdles dissolve.
ÂStrain the mixture again through filters into large pitcher. (This is a messy process. If it is the cream syrup I filter it at least twice. The filters will clog quickly and you will use many of them.) In this step I may add a drop or 2 of yellow or orange food color & sometimes a drop or 2 of CLEAR vanilla extract.
ÂYou should taste it to see the strength, and adjust it if necessary, but watch out cause it will getcha!! :)
Â***it does mellow out as it sets.
ÂReturn to cool dry place for anywhere from 5-40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello. It needs this setting time.
ÂThen Drink (it should always be served very cold) & enjoy!!!

Crema di Limoncello
This is a Cream variation on the standard Limoncello,
Âa quart of milk, Best to not use whole milk. Use 2% Do not use low or fat free
Âa pound of pure cane sugar,
Âa pint of distilled or filtered water:
Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner & stir it down each time it boils up. ( do not let it scorch) This keeps it from curdling subsequently.
Once the milk has boiled up for the last time, remove it from the fire and let it cool to room temperature. Stir in the alcohol, at which point the mixture should become thick and creamy. Then start pouring it through a coffee filters in the funnels to filter out any curds or film, that may have formed. Let it sit in the fridge or in a cool dark place for 30 days, and it's ready to serve. Best if kept in the refrigerator. When making the crema version after mixing the cooled milk mixture with the alcohol, I strain it 2 more times, or you may get a cream layer at the top of the bottle. Also I use a drop or 2 of yellow food coloring to brighten up the color, just like the regular version.
You can also use oranges in the same way, then use a drop or so of orange food color. It will taste like a frozen orange crème-cicle.
***This liqueur is homemade for private use only. Not intended to be sold or served commercially***

here are some pics of my last batch
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Holy cow...i bet your kitchen always smells great!