This dessert uses the pungent limes that are indispensible to so many Mexican meals. Piled high in markets all over the country, they are often squeezed onto food at the table in place of salt. The Florida native known in the U.S. as Key lime is perfect for use in this dessert, which is a variation of Key lime pie.
- A baked 9 inch single crust pie shell or a graham cracker crust
- 1 14-oz. can sweetened condensed milk
- 1/2 cup freshly-squeezed lime juice
- 1/4 cup gold tequila
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 eggs, separated
Preheat the oven to 350º.
Mix the milk, lime juice, tequila, salt, 1 tablespoon of the sugar and the egg yolks until very well combined.
The reaction of the milk with the lime juice will make for a thick filling.
Pour the mixture into the prepared pie crust and top with a meringue made by beating the egg whites with the remaining 2 tablespoons sugar until stiff peaks are formed.
Bake pie for 15 minutes or until lightly browned on top.
The Mexican lime: a double duty fruit
Cooking with tequila: Part Two