1/2 cup pine nuts
3/4 cup unsalted butter (1 1/2 sticks), melted
1/3 cup tequila + more for sampling
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14-ounce can sweetened condensed milk
1 tablespoon sugar
Preheat the oven to 350 degrees.
Pulse the wafers and pine
nuts in a food processor until well ground up.
Add the butter and blend until
evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13
baking pan.
Bake until golden brown, 16 to 18 minutes. Let cool.
In a medium bowl, thoroughly whisk together the tequila,
lime juice, egg yolks and condensed milk.
In another medium bowl, beat the egg whites and sugar with
an electric mixer until they hold soft peaks.
Gently fold the egg whites into
the tequila mixture.
Spread the filling evenly over the crust and bake for 25
minutes; cool.
Sprinkle the reserved crumbs and some orange or lime zest on top.
Chill in the fridge for 2
hours or overnight before cutting.
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