Refrigerator Lemon Margarita Pie


  • 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.