Cut your lemons in half, and use the melon baller or ice cream scoop to remove the juicy insides of the lemon (you can use them for lemonade, or freeze it in ice cubes instead of throwing it away).

Place empty lemon skins on the portion cups so they stay upright, you can flatten the bottoms by slicing a little of the skin off if you don’t have portion cups available. Placing the portion cups on a baking sheet will make it easier to transfer them to the refrigerator to solidify and catch any spillage that occurs during the transfer.

Place your lime Jell-O Powder in the mixing bowl, and add 1 cup of boiling water, per the instructions on the box. Mix well!

Instead of adding 1 cup of cold water to the mixing bowl, add 1 cup of refrigerated margarita mix to the mixing bowl and mix well.

Use your measuring container to pour the prepared Jell-O into the empty lemon skins.You will likely have more Jell-O mixture than you have empty lemons, so having portion cups to hold the excess is useful.

Place your Jell-O shots in the refrigerator to solidify. This usually takes a couple of hours.

Once the Jell-O has become solid, remove your Jell-O shots from the refrigerator and cut the now full lemon halves in half, making Margarita Jell-O shot lemon wedges.