Simple Lemon Margarita Recipes

LEMON MARGARITA

Steps:

• Dip the rims of 4 long-stemmed glasses in the lemon juice and put the glasses in the freezer. In a sealable bottle or pitcher combine the Tequila, the Triple Sec, the remaining lemon juice, and about 2 cups crushed ice, seal the bottle, and shake the Margarita vigorously until it is very cold and the ice is almost melted. Remove the glasses from the freezer, dip the rims in the salt, shaking off the excess, and fill the glasses with ice cubes. Divide the Margaritas among the glasses.

MOMMY'S LEMONADE (MARGARITAS)

Steps:

• Pour the limeade concentrate into a pitcher, and fill the can with cold water. Pour into the pitcher; repeat twice more (3 cans of water). Fill the can with tequila, and pour into the pitcher; fill half the can with orange liqueur, and pour into the pitcher. Stir well, chill thoroughly, and serve over ice in salt-rimmed glasses with a lime wedge.

FRESH LIME MARGARITAS

Steps:

• In a pitcher, combine the first 5 ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve over crushed ice in prepared glasses.

SMOKY LEMON MARGARITA

Steps:

• Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
• Margarita: In a pitcher, stir together syrup, mezcal, and liqueur. Cover and refrigerate up to 1 day, if desired. Run an orange round along the rim of each serving glass; dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher. Pour drinks into prepared glasses; serve with more orange rounds and frozen lemon wedges.

REFRIGERATOR LEMON MARGARITA PIE

Steps:

• Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
• Press crumb mixture into an 8-inch pie dish to form a crust.
• Whisk eggs and sweetened condensed milk together in large saucepan.
• Stir lemon juice and tequila into the egg mixture.
• Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
• Pour egg mixture into prepared pie dish.
• Whisk sour cream and white sugar together in a bowl until well mixed.
• Spoon sour cream mixture over lemon pie.
• Refrigerate for at least 1 hour before serving.

LEMON MEZCAL MARGARITA

Steps:

• Mix equal parts salt and pepper on a plate. Run a wedge of lemon around the rim of two rocks glasses; dip into salt and pepper mixture. Place mezcal, triple sec, and lemon juice in a cocktail shaker filled halfway with ice; shake until outside is cold and frosty, about 30 seconds. Strain over ice into prepared glasses; serve immediately with lemon wedges.