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.

    6 people made this

    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

    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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    Reviews in English (2)


    To die for lemon pie! I love deserts with liquor and tequila is my favorite. I just added the tequila after cooking the mixture so it woudnt evaporate..Putting it in the freezer for a few hours makes it even better....very cold but not quite frozen! Bon appetit!  -  13 Mar 2019  (Review from Allrecipes USA and Canada)


    After reading the previous reviews, I added 1 package of plain gelatin to the filling as I was cooking it. The pie set perfectly. If I were to make it again, I don't think I'd use the sour cream & sugar,but would rather use a whipped dessert topping. Overall, it is very tasty.  -  11 Aug 2018  (Review from Allrecipes USA and Canada)