I have so much egg white in my fridge right now. It seems like so many of my recipes call for egg yolks that I’ve just been collecting egg whites. I don’t want to waste them, but I don’t know what to do with them other than making meringue. There are so many delicious things to do with meringue, but after a long train of thought, I determined that the best way to use meringue is in a margarita meringue pie! And I have to admit, I was right.
I’ve never been a big tequila fan, but I do enjoy an occasional margarita. There is just something so refreshing about them, and they’re the perfect balance to salty food (or a salty rim). Not to mention the bright color of the drink is super fun! This pie is equally refreshing in taste, and I love the bright and vibrant color that gives me hope of warmer days ahead!
This pie has a perfectly tangy citrus flavor, with just a small kick of tequila sneaking in. And the light and fluffy meringue on top is the perfect complement to the sunny flavor of the filling. This pie reminds me of a warm and sunny day, but we all know a margarita is appropriate in any weather, and so is this insanely delicious margarita meringue pie!
Combine crumbs and butter until dry ingredients are completely moistened.
Press the crust into a greased 9" pie pan, spreading the crust over the bottom of the pan and up the sides.
Bake for 5 minutes, then remove from oven and cool.
Turn the oven up to 400 F.
Place egg yolks in a small bowl.
Combine sugar and cornstarch in a medium saucepan.
Add water and heat over medium heat stirring constantly until mixture boils. Mixture will start to look clear and glossy, and will feel a bit thicker.
Continue stirring while the mixture boils for one minute.
Pour approximately half the sugar/cornstarch mixture into the bowl with the egg yolks and stir till combined.
Pour the egg yolk mixture back into the saucepan with remaining sugar/cornstarch mixture, stirring constantly over medium heat for an additional two minutes. Mixture will still be boiling.
Remove from heat and mix in the butter, tequila, lemon juice, and triple sec until butter is melted.
Pour mixture into cooled pie crust.
Beat egg whites and cream of tartar on high speed until foamy.
Slowly and gradually add in the sugar, while continuing to beat at a high speed until the mixture becomes stiff and glossy. The topping is done when you can pull a beater out (when the mixer is off!) and the mixture holds a stiff peak.
Cover the top of the pie with the meringue spreading it all the way to the edges of the pie pan.
Bake for 12-15 minutes. The meringue will appear toasted. Allow the pie to cool, then cover and refrigerate. The pie should be served cold.
I would not make this pie more than a day in advance if possible.