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Meyer Lemon Margaritas

For when life gives you lemons
Meyer Lemon Margaritas

Courtesy of Ann Hsu Kaufman/Grits and Chopsticks

These margaritas use lemons instead of limes, looking picturesque when topped with edible flowers.

This recipe is courtesy of Ann Hsu Kaufman/Grits and Chopsticks.


  • 3 Ounces freshly-squeezed Meyer lemon juice
  • 3 Ounces triple sec
  • 3 Ounces tequila
  • Kosher salt
  • Lemon wedges, for garnish
  • Edible pansies (optional)


Pour approximately ¼ cup salt into a small saucer.

Run a lemon wedge over the rims of two glasses (margarita or double old-fashioned), then invert glass and dip rim of each glass into the salt.

Add a few cubes of ice to each glass and set aside.

Fill a shaker with crushed ice.

Pour lemon juice, tequila and triple sec into shaker and cover.

Shake vigorously.

Pour drinks into each glass, and top with lemon wedges and edible flowers, if using.

Serve immediately.