Lemon Margarita Pie

    1 hour 25 minutes

    A big splash of tequila gives this creamy lemon pie a delightful twist. Best if refrigerated for at least 1 hour before serving.


    2 people made this

    Ingredients
    Serves: 8 

    • 24 digestive biscuits, crushed
    • 60g butter, melted
    • 1/4 cup brown sugar
    • 3 eggs, beaten
    • 1 (400g) tin sweetened condensed milk
    • 1/2 cup lemon juice
    • 6 tablespoons tequila
    • 225g sour cream
    • 1 tablespoon caster sugar

    Directions
    Preparation:20min  ›  Cook:5min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. Mix biscuit crumbs, melted butter and brown sugar together in a bowl.
    2. Press crumb mixture into an 20cm pie dish to form a base.
    3. Whisk eggs and sweetened condensed milk together in large saucepan.
    4. Stir lemon juice and tequila into the egg mixture.
    5. Slowly bring egg mixture just to the boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
    6. Pour egg mixture into prepared pie dish.
    7. Whisk sour cream and caster sugar together in a bowl until well mixed.
    8. Spoon sour cream mixture over lemon pie.
    9. Refrigerate for at least 1 hour before serving.

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