I have a microplane and that's what I was using when I zested the last lemon. In the past, we've peeled the lemons, painstakingly, to keep the pith away as that will tarnish the taste of the limoncello.
My original question was can the zest of the lemon, those from a microplane, give you the same effect as the full peels in making the limoncello?
I have all the tools; peeler, zester, microplane and with my microplane, as mentioned by a few of you, I can do a lemon in a few seconds but to peel it without the pith.... well as not professionally trained on that one, I'm really slow!!
Thanks for all the help and Merry Christmas everyone!!