Before heading off on a long trip, some friends of ours dropped off a few things from their fridge. Among the booty: Meyer lemons. As someone who enjoys giving purpose to over-the-hill food, I loved finding ways to use up all they had given us… except the Meyer lemons. I actually love Meyer lemons, but since they’re sweeter than the more common varieties (they’re actually a cross between a lemon and a mandarin orange) I couldn’t use them for my recipe development.
So there they sat in the produce bin for weeks until it was finally time to toss them. As I was walking from the fridge to the garbage disposal, I suddenly got inspired. (Nothing like the end to motivate!) If these were limes, what would I do? Create a drink, of course! And what’s a lime-based drink we love? The Margarita! It worked. Since Meyer lemons are mildly tart with a hint of sweetness, they make a great margarita.
So now you know the backstory for Meyer Lemon Margarita.
I was at the store last night and paid forty cents apiece for limes. For recipes that call for lot of lime juice (as with a margarita), it’s nice to know there’s another option.
- ⅓ cup tequila
- ⅓ cup Meyer lemon juice
- ⅓ cup Cointreau
- Kosher salt (optional)
- Ice cubes
- Mix tequila, lemon juice, and Cointreau in a liquid measuring cup. For optional salted rims, rub 2 rocks glass rims with one of the lemon shells to moisten and dip in salt if desired; fill glasses with ice. Pour margarita mix into prepared glasses and serve.