We've made limoncello a few times and each time, peeling those lemons without the white pith is a real pain. While zesting a lemon for tonights dinner, I thought, "can I use the lemon zest to make limoncello?"... same process; just finer. Anybody have an idea on this one?? I can zest a lemon a lot faster than I can peel one! Just curious as to how it would affect the flavor and maceration? Thanks crew! Merry Christmas to all and thanks for all your help through the year!!