Alternative ingredients for lemon trifle?

Question

Recipe says Limoncello liqueur, any suggestions on what I could use instead, thanks

Answer 1

Lemon extract.

Answer 2

Lemon Liqueur
2 Lemons
Water -- As needed
2 cups sugar
2 cups vodka
Thinly peel zest strips from the lemons. Don NOT include the whiter inner peal. Place the zest strips into a medium sauce pan. Cut the lemons in half and squeee juice into a measuring cup; remove any seeds. Measure juice and add enouch water to make 1 cup. Pour lemon juice into sauce pan with zest, add sugar and stir. Bring mixture to a biol, stirring frequently. When it reaches a boil reduce heat and simmer for 10 minutes.Remove from heat and cool. Pour lemon mixture into an aging container, add
vodka and stir. Cap and age for 4 weeks in a cool dark place. After initial aging, pour through a metal strainer into a bowl to remove zest. Zest may be used for cooking if desired. Pour liqueur back into cleaned aging container for an additional month of aging. When completed with aging, strain liqueur through a fine cloth, such as
muslin, which is placed over a large bowl. Repeat as needed. A cloudy layer may form on top after several srtainings. The cloudy portion may be poured off and reserved for cooking if desired. Bottle and cap as desired.
Liqueur is now ready to be used in cooking, but is prefered for drinking after 3 or more months aging. Lequeur will be ready for drinking in 3 to 5 months.

Answer 3

I'm not sure what you could use instead, so this is off topic, but I'm making Limoncello now and found the recipes here at FoodTV.com for Limoncello and Limoncello cheesecake squares:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_31419_PRINT-RECIPE-FULL-PAGE,00.html

Answer 4

Just use a teaspoon of lemon extract. If you need the extra liquid from the liquor use lemon juice or augment the lemon extract with some vodka.