Amigos! The launch of Casa Marcela: Recipe and Food Stories of My Life in The Californias is right around the corner and in celebration of this we want to share with you some of the amazing recipes that you will find in this treasure. This Lemon Meringue Pie is what we call a pie from heaven! If you have a thing for tequila and lemons then this my friends will be your next favorite guilty pleasure. Enjoy and don’t forget you still have a couple of hours left to participate in the Casa Marcela giveaway. Check out Marcela’s post on Instagram from Tuesday for the complete details on how to win, the giveaway ends today at 8PM PST!
Lemon Meringue Pie
1(5-ounce) package Maria crackers
1/3 cup unsalted butter, at room temperature
¼ cup sugar
Pinch of salt
1 cup granulated sugar
5 tablespoons cornstarch
¼ teaspoon salt
1 cup water
½ cup whole milk
4 large egg yolks (save the whites for the meringue)
2 teaspoons freshly grated lemon zest
½ cup freshly squeezed lemon juice
1 tablespoon unsalted butter
2 teaspoons good-quality reposado tequila
6 large egg whites
½ teaspoon cream of tartar
Pinch of Salt
1 cup sugar
Preheat the oven to 350F. Spray a 12-inch tart pan with a removable bottom with nonstick cooking spray.
For the crust, pulse the Maria crackers, butter, sugar, and salt in a food processor until combined. Firmly press the crumb mixture into the prepared tart pan, making sure to come up the sides. Bake for 10 minutes, or until golden brown. Let cool completely on a wire rack. Keep the oven on.
For the filling, in a heavy saucepan over medium-high heat, whisk together the sugar, cornstarch and salt. Add the water and milk and continue to whisk until the cornstarch is dissolved. Cook, whisking continuously, until the mixture slightly thickens to a custard like texture. Whisk the egg yolks in a medium bowl and gradually add to the pan. Continue to whisk until combined, and then remove from the heat. Whisk in the lemon zest, lemon juice, and butter. Add the tequila and stir to combine.
Cover the filling with plastic wrap and set aside.
For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, beat the eff whites, cream of tartar, and salt on high speed until soft peaks form, another 1 to 2 minutes. Transfer to a pastry bag fitted with a star tip.
Pour the lemon filling into the cooled tart shell and spread to the edges. Pipe peaked dollops of meringue in concentric circles over the filling. Transfer to the oven and bake for about 15 minutes, until the meringue peaks turn light brown. Let cool at room temperature for about 30 minutes.
Chill the tart until completely set, about 1 hour, before serving.