1) In a mixer bowl, combine the flour, egg yolks, eggs, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes. Refrigerate for 30 minutes.
2) When the dough has rested, remove from refrigerator and cut into golf ball-size pieces. Roll each golf ball into a 1-cm-thick dowel and cut each dowel into 3/4cm pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.
3) Heat the oil in 30-35cm skillet with at least 7cm sides to 190 degrees C. Drop balls into cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. When cooked, remove to a tray covered with kitchen towels and drain well. This should make at least 5 batches, so be patient.
4) When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8-litre saucepan until quite warm, about 65 degrees C, and substantially thinner.
5) Add the struffoli and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
6) Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with icing sugar and any other choice of garnish. The struffoli should last a week or as long as your guests allow.