Best Lemon Margarita Recipes

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-LIME MARGARITA SANGRIA

Steps:

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving).
• Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
• Cover and refrigerate for 4-6 hours.
• Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
• Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.

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.

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.

RASPBERRY LEMON MARGARITA

Steps:

• Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
• Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.

FROZEN LEMON AND MIXED BERRY MARGARITA

Steps:

• Pour the lime sorbet, berries and tequila in a blender and combine until smooth, about 1 minute. Serve immediately or store in the freezer until ready to serve.

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.

LEMON LIME MARGARITA SANGRIA RECIPE - (4.5/5)

Steps:

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving). Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey. Cover and refrigerate for 4-6 hours. Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices. Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.

MEYER LEMON SPICY MARGARITA

Steps:

• Mix the lemon juice, tequila, triple sec, honey and diced jalapeno in a cocktail shaker filled with ice. Shake until very cold. Rub the lime slice around the rim of a glass and dip in salt to form a salt rim. Strain the drink into the glass.

RASPBERRY LEMON MARGARITA

Steps:

• 1. Place ice in blender and pulse several times, to begin breaking it up. 2. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds. 3. Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.

RASPBERRY LEMON MARGARITA

Steps:

• Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, club soda, lemonade concentrate, 1 tablespoon of the lemon juice, and the tequila and blend until thick and smooth, about 30 seconds.
• Pour the remaining 1 tablespoon lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt is fine, kosher salt even better). Dip the rims of four margarita glasses in the lemon juice, and then in the salt. Pour the margarita mixture into the salted glasses and serve.

GLUTEN-FREE HONEY LEMON MARGARITA

Steps:

• To make Honey Syrup, mix honey and hot water. Makes 1/2 cup.
• To make margarita, add 1/2 oz of the honey syrup, the tequila, orange-flavored liqueur and lemon juice to cocktail shaker. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Garnish with lemon slices.

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.

MEYER LEMON MARGARITA

Steps:

• Add the tequila, Cointreau, juice, and simple syrup to a cocktail shaker filled with ¾ cup ice.
• Shake vigorously; pour into a glass and add a strip of lemon rind for garnish.