Boozy Lemon Drop Martini Pie Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
35 minutes
Servings:
8 Slices
Ingredients
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted
  • ½ orange, zested
  • 2 (14-ounce) cans sweetened condensed milk
  • ¼ cup Cointreau
  • ½ cup lemon juice
  • 4 large egg yolks
  • Zest from ½ lemon
  • Zest from ½ orange
  • 4 large egg whites
  • 1 cup sugar
  • ¼ cup Cointreau
  • ¾ cup water
  • 1 teaspoon vanilla
Directions
  1. Preheat the oven to 350 F.
  2. Combine the graham cracker crumbs, sugar, butter, and orange zest in a bowl until the graham crackers are moist.
  3. Press the crumbs into a 9-inch pie tin gently until bottom and sides are firmly packed into a crust shape.
  4. Bake for 10 minutes, then remove from the oven.
  5. In the meantime, to make the filling mix together the sweetened condensed milk, ¼ cup Cointreau, lemon juice, egg yolks, and citrus zests until fully combined.
  6. Pour the lemon filling into the crust and smooth the top. Bake for 15-17 minutes, or until jiggly but set.
  7. Let the pie cool, then chill for 1 to 3 hours.
  8. To make the meringue, first beat the egg whites to soft peaks using an electric whisk or stand mixer.
  9. Bring the sugar, Cointreau, and water to a simmer in a small saucepan, stirring until it begins to simmer.
  10. Stop stirring and allow the mixture to come to a boil. Boil until a candy thermometer reads 240 F.
  11. Continue whipping the eggs on high speed and slowly pour the Cointreau syrup down the side of the bowl and into the egg whites. The egg whites will become glossy; continue whipping until you reach stiff peaks.
  12. Add the vanilla and whisk to incorporate.
  13. Top the chilled lemon pie with the Cointreau meringue.
  14. Garnish with lemon candies and zest, if desired, and serve.