2containers with airtight lidsplastic or glass will do
Start by peeling all of your lemons with a vegetable peeler, avoiding the pith (white part.) Add to one of your large containers. Pour in 2 liters of alcohol, close tightly and set aside for 2-3 weeks. Store your second container until you reach the next step.
When you are ready to make and add simple syrup, drain alcohol through a fine sieve or cheesecloth, reserving liquid and discarding lemon zest. Divide mixture, ½ in one container and ½ in the other.
In a large pot (or two large pots,) combine water and sugar. Stir together over medium-high heat until mixture comes to a low boil and sugar has dissolved. Continue to simmer until mixture has reduced by a 1/4.
Remove from heat and allow to cool to room temperature. Be patient, as adding the mixture if it is too hot will burn off the alcohol, rending your limoncello useless.
Add sugar water equally to the two containers. Put the lid on tight and store for an additional 1-2 weeks.
If you've tried this recipe, come back and let us know how it was!