What’s better than a fresh margarita on a hot summer’s day?
Years ago, I was properly introduced to the world on high-end tequila and real margaritas by my friend Channing, the owner of a western wear boutique, and the restaurant Tamayo. [This was a welcome introduction after my first impression, in Cancun, where tequila was served from a squirt bottle. It still makes my stomach turn.] I don’t know who knew who, but I was able to taste some very expensive, very rare, and very quality tequilas on that day some ten years ago. It stuck with me. That was also the day I was lectured on how one should not ruin these tequilas by using sugary margarita mixes and other flavors that distract from the simplicity of what a margarita should be. It’s not like I’m an expert or anything, but what they said made sense. Thus, my love for the lime margarita was born. Simple ingredients, simple pleasure. I’m paying it forward.
Makes 4 servings
2 cups fresh squeezed lime juice
1 cup high quality tequila
1/3 triple sec
2 tbsp sugar or agave nectar
lime slices for glass rims and garnish
kosher salt for rims
1. Grab a hand juicer and juice your limes ( I used about 15 limes). Make sure the limes are room temperature before juicing.
2. Mix tequila, triple sec, and sugar with the lime juice.
3. Chill the mixture for about one half hour.
4. Wet the rim of your glasses with lime juice.
5. Pour some kosher salt on a plate and dip the wet rims in the salt.
6. Add 3 or 4 large ice cubes to eat glass and pour margarita mixture over the cubes.
7. Garnish with lime wedges.
I was fortunate to spend mother’s day with my mom last year and again this year (my parents moved to Colorado not long ago). This means cooking my mom’s favorite dishes (my fried shrimps) and whatever lemon meringue concoction I come up with. This year, it was lemon meringue s’mores and wow – so easy, so light, and so delicious! More importantly, my mom was a huge fan! I went on to use the curd recipe to make key lime s’mores – simply sub the lemons for limes. So easy!
Please note that I did not use chocolate. It didn’t seem to fit. I did try it – you know, just in case. But, I wouldn’t advise it.
This recipe makes at least 8 s’mores depending on how heavily you spread the curd on to the graham cracker.
For the curd
1 lemon: zest of & juice of (about 2 tsp & 3 tbsp, respectively)
2 tbsp sugar
1/4 c butter (4 tbsp), chopped
2 graham crackers for every s’more
1 marshmallow for every s’more
for the curd
1. Whisk eggs, lemon zest & juice and sugar in a small saucepan, no heat.
2. Add the butter bits, then bring to a boil over medium heat, whisking all the while.
3. After three minutes or so, you’ll begin to see the bottom of the pan here and there as you whisk, and the mixture will almost instantly thicken.
4. Remove from heat and chill in fridge until needed.
Toasting and Assembly
1. Place one graham cracker per s’more on a lined cookie sheet.
2. Place one marshmallow on top of each cracker. Picture an open-faced s’more.
3. Broil on low for about 20 seconds. You have to watch these carefully so they don’t burn but you definitely want them browned on top.
4. Once the marshmallow looks toasted remove from the oven.
5. While those cool just a little, spread the lemon curd to desired thickness on the topper crackers for each s’more.
6. Take the toppers and assemble the s’mores by smashing each topper on to the toasted marshmallow.
Enjoy the gooey goodness!