“I saw this in the Food Network magazine. It's been sitting in my kitchen for weeks, waiting for the right time to make it. I'm submitting it here for ZWT5. It sounds delicious!”
READY IN:
1hr 8mins
SERVES:
16
YIELD:
16 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. 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, 15 to 18 minutes. Cool.
  2. In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
  3. 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 on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

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