Lemons

Not Pie, but I like this one:

Limoncello (Katie Loeb's)

12 lemons + 1 lime
2 (750-ml each) bottles 100-proof vodka (I use Smirnoff 57), divided
2 cups water
2 cups sugar

1. Remove the yellow part of the lemon peel with a sharp peeler or fine grater, carefully avoiding the bitter white pith. If any pith remains on the back of a strip of peel, scrape it off. I think the infusion goes much faster with the microplaned little shreds of peel as there's more surface area exposed to the alcohol.

2. Put the yellow peels in a jar or bottle, add 1 bottle vodka and seal tightly. Steep until the peels lose their color, at least 2 weeks.

3. Put the water and sugar in a saucepan and boil until the liquid turns clear. Let the syrup cool.

4. Strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly and let the components marry for at least 1 week before using. For drinking straight, store in the freezer.

Total time: 30 minutes, plus at least 3 weeks infusing time

Servings: about 74 (makes 9 1/4 cups limoncello)

You can substitute the peel of 15 limes for the lemon peel. Taste the liqueur for the degree of sweetness you want as you add the syrup. This is based on the recipe given on eGullet.com by forum host Katie Loeb.