SERVES 14
FOR THE LEMON CURD
1½cups lemon juice
2 cups white sugar
4 eggs
4 egg yolks
½ tsp salt
1 cup unsalted butter, cut into cubes
½ tsp vanilla extract
FOR THE SYRUP
1½ cups 3 (2,5cm) strips of lemon peel ½ cup lemon juice ⅔ cup Limoncello liqueur
