Margarita Meringue Pie

ONE PART LEMON MERINGUE, one part key lime, and one part margarita, this

tequilaspiked pie is incredibly refreshing and perfect for backyard summer cookouts. As meringue pies can sometimes “bleed” at the edges, it’s best to keep it chilled until just before serving. Unfortunately, that means you can’t take it with you to the beach!


1½ cups all-purpose flour 1 tablespoon sugar ¼ teaspoon salt ¼ pound (1 stick) unsalted butter, chilled and cut into ½-inch cubes 1 tablespoon tequila 2 to 4 tablespoons ice water


1¼ cups sugar 1¼ cups water 5 tablespoons cornstarch 5 large egg yolks 2 tablespoons tequila ¼ teaspoon salt ½ cup freshly squeezed lime juice (from about 3 limes) Zest of 1 lime 2 tablespoons freshly squeezed orange juice Zest of 1 small orange 2 tablespoons unsalted butter


⅓ cup sugar 1 tablespoon cornstarch 5 large egg whites ½ teaspoon cream of tartar

TO MAKE THE CRUST, combine the flour, sugar, and salt in the work bowl of a

food processor and pulse to combine. Add the cubes of butter, and pulse until the mixture looks like wet sand. Add the tequila and then add the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.

Roll the dough out on a floured work surface into a 12-inch circle. Transfer it to a 9-inch pie plate and crimp the edges decoratively with a fork. Prick the bottom of the crust a few times with a fork. Transfer the crust to the freezer and chill for 30 minutes.

Preheat the oven to 350°F and position a rack in the lower third. Bake the crust until it is pale golden, about 15 minutes. Remove the crust from oven and allow it to cool completely on a wire rack.

TO MAKE THE LIME FILLING, whisk 1¼ cups sugar, 1¼ cups water, 5 tablespoons cornstarch, egg yolks, tequila, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to cook 2 to 3 minutes, or until the mixture thickens. Remove from the heat and stir in the lime juice, lime zest, orange juice, orange zest, and butter, and whisk until smooth. Allow the filling to cool completely, and then pour it into the piecrust and refrigerate for at least 2 hours or overnight.

TO MAKE THE MERINGUE, preheat the oven to 350°F. In a small bowl, mix ⅓ cup sugar with 1 tablespoon cornstarch. In a large bowl, beat the egg whites until frothy. Add the cream of tartar and beat until the egg whites hold soft peaks. Add the sugar mixture, one tablespoon at a time, beating constantly. Beat until stiff peaks form.

Spoon dollops of meringue over the chilled pie, covering the filling completely. Bake the pie until the meringue is lightly toasted, about 12 minutes. Transfer to a rack to cool. Chill the pie for 1 hour in the refrigerator before serving.