After extensive Google research, the recipe I've decided to use is this:
1 bottle 750 ml Everclear (190 proof)
4 1/4 cups of water
3 1/2 cups of sugar
Carefully zest lemons. Place the peels in a container and add Everclear. Let sit for seven days shaking container occasionally.
On the eighth day, make a simple syrup with the water and sugar. Let cool to room temperature. Strain out zest, and then filter the lemon infused alcohol through coffee filters to remove impurities.
Mix in the cooled simple syrup and transfer to a bottle.
When I poured the Everclear into the Mason jar with the lemon peel, some of the alcohol accidentally spilled. And yes, due to the extremely high alcohol content, it took the some of the finish off the table -- strong stuff. Within a few minutes of steeping, the grain alcohol was already becoming infused with the lemon taste! (Attention, Sarah: This is a personal reminder that the recipe is doubled. Please, remember to double the simple syrup when completing the project.)
The lemons in this batch of limoncello were generously donated by two neighbors with abundant lemon crops in their respective yards. Many thanks to our good friends, the Wagners and Cooners. Some of the finished product will be coming your way. :)
When life gives you lemons, make limoncello!