Imperial Sugar
Imperial Sugar

Pastel con Sabor a Margarita de Limonada con Cereza



    1. For dough: Mix butter and powdered sugar until well blended. Add egg yolks and mix until well combined. Add salt and vanilla.
    2. Add flour and one low speed mix until just combined. Do not overmix. Press dough between 2 sheets of plastic food wrap and place in refrigerator until firm enough to roll.
    3. Turn on oven to 375° F.
    4. Roll chilled dough onto a light floured surface into a circle large enough to cover pie tin. Lay dough into pie tin and press into edges. Cut away excess dough and prick dough using a fork.
    5. Place into oven and bake until crust is light golden, about 15 minutes. Remove from oven and allow to cool.
    6. Drain cherries and retain juice. Pour 1/2 cup of cherry juice into a small saucepan and add 2 tablespoon sugar. Bring to a boil.
    7. In a separate small bowl combine cornstarch with 2 tablespoon of cherry juice or water. Pour into boiling juice and whisk until thickened. Remove from heat.  Using a spoon gently stir in the drained cherries.
    8. Spoon cherries into baked pie crust and set aside.
    9. In a small bowl combine gelatin and water and set aside.
    10. In a bowl whisk together lime juice, liquors, egg yolks and 1/2 cup sugar. Place over a bowl filled with 1 inch deep low simmering water. Whisk constantly until it begins to thicken and or an inserted thermometer reads 165°F.
    11. Remove from heat and add gelatin mixture. Whisk smooth. Place bowl into another bowl filled with iced water and stir until it reaches room temperature or slightly below. (about60°F-70°F). Remove and set aside.
    12. Whip egg whites and remaining 2 tablespoon sugar until firm peaks form. Gently fold into above and transfer into pie shell.
    13. Place in refrigerator until ready to serve.
    Imperial Sugar Insight

    This version is made using a crisp crust but another very good option is using a graham cracker crust.

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