Wonderful. You've extracted so much lemon goodness that once diluted, the oils are falling out of solution. know in many spirits as a louche, or to nerds as spontaneous emulsification. I aim for that in my limoncello. In my gins I like it to be clear at room temp, but louche in the freezer or when added to tonic.
As for the orange, yeah same proprtions should be fine. Always err on the more flavour side, you can always dilute it with neutral or whatever your base is. as an aside, I find orange held up well to redistillation after maceration, and then oaking and sweetening Grand Marnier style.
Congrats on your limoncello, it's an underrated drink.
Edit to add, if you don't want this, try diluting with neutral and / or chill filtering.