Lemon margarita pie

    1 hour 25 min

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

    1 person made this

    Serves: 8 

    • 24 digestive biscuits, crushed
    • 60g butter, melted
    • 55g brown sugar
    • 3 eggs, beaten
    • 1 (400g) tin sweetened condensed milk
    • 120ml lemon juice
    • 6 tablespoons tequila
    • 225g soured cream
    • 1 tablespoon caster sugar

    Prep:20min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr25min 

    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 soured cream and caster sugar together in a bowl until well mixed.
    8. Spoon soured cream mixture over lemon pie.
    9. Refrigerate for at least 1 hour before serving.

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