- 24 graham crackers, crushed
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 3 eggs, beaten
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 6 tablespoons tequila
- 1 (8 ounce) container sour cream
- 1 tablespoon white sugar
Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
Press crumb mixture into an 8-inch pie dish to form a crust.
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Whisk eggs and sweetened condensed milk together in large saucepan.
Stir lemon juice and tequila into the egg mixture.
Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
Pour egg mixture into prepared pie dish.
Whisk sour cream and white sugar together in a bowl until well mixed.
Spoon sour cream mixture over lemon pie.
Refrigerate for at least 1 hour before serving.