Shelly's Recipe

MARGUERITA PIE

Category: Pies - Cream and Custard

Crust
5 tbsp butter
1/2 cup pretzel crumbs
1/2 cup vanilla wafer crumbs
3 tbsp sugar

Filling
1 envelope unflavored gelatin
1 tsp grated lemon peel
7 tbsp lemon juice
5 egg yolks
1/2 cup sugar
1/4 tsp salt
5 tbsp tequila
2 tbsp + 2 tsp triple sec (liqueur)
5 egg whites
7 tbsp sugar
1 lemon unpeeled, sliced thin and cut in half

Melt butter in 9-inch pie tin. Add crumbs and sugar. Mix well. Press mixture into bottom and sides of pie tin.

Soften gelatin in mixture of lemon peel and juice. Cook slowly for about 3 minutes. Do not boil. Beat egg yolks in glass bowl until very thick. Beat in 1/2 cup sugar and salt. Add gelatin mixture and cook until slightly thickened. Stir and add liqueurs. Chill over ice water in refrigerator, stirring frequently until cooled. It will not be too thick.

Beat egg whites to soft-peak stage. Gradually beat in 7 tbsp sugar at high speed until all sugar is used. Whites should be glossy and moist and tips of peaks should fall slightly when beater is withdrawn.

Carefully fold yolk mixture into whites. Spoon into pretzel wafer crust. Arrange lemon half-circles around edge of pie. Chill until firm. Hint: This can become rubbery if not served the day it is made.