Actually, lemoncello really needs a LOT more of seasoning/resting period. It takes a lot of patience, but in order to have the flavour fully developed, it needs a whole month+ of resting. Try this method next time, maybe while you still have the previous one so you don't have to wait around
... This is the recipe we use every year.
15-20 good quality lemons with healthy zest, unwaxed. (the ideal lemons are the ones from Sorrento, near Napoli, very famous for making lemoncello... if they are not available, try to find Sicilian or ones from mediterranean region)
1 litre of drinking alcohol (90°), or 100-proof vodka
Wash the lemons well; pat dry.
Carefully zest the lemons with a zester or vegetable peeler.
You only want the yellow part, try to omit the white part, as this part will give an unpleasant bitter flavour.
In a large glass bottle/jar, add the alcohol/vodka. add the lemon zest as it is zested.
Cover the container and let sit at room temperature for at least 1month, up to 40 days in a cool dark place.
The longer it rests, the better the taste will be. (No need for stirring, just leave it alone!)
As the limoncello sits, the alcohol slowly take on the flavor and rich yellow color of the lemon zest.
In a large saucepan, cook sugar and water until thickens itself, approximately 5 to 7 minutes.
Let the syrup cool completely before adding it to the Limoncello mixture. Mix well.
Add to the Limoncello mixture from Phase 1. Allow to rest for another 30 to 40 days.
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.