|Butter||1⁄2 Cup (8 tbs)|
|Pretzel crumbs||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Grated lemon rind||1 Teaspoon|
|Eggs||4 , separated|
|Tequila||1⁄4 Cup (4 tbs)|
|Orange liqueur||2 Tablespoon|
Crust: In 10-inch (25 cm) pie plate, microwave butter at High for 40 to 50 seconds or until melted.
Add pretzel crumbs and sugar; mix well.
Press evenly over bottom and sides of pie plate.
Microwave at High, uncovered, for 2 minutes.
Filling: In bowl, sprinkle gelatin over lemon juice.
Let stand for 1 minute to soften.
Stir in 1/2 cup (125 mL) of the sugar and lemon rind.
Microwave at High for about 2 minutes or until mixture boils.
In separate bowl, beat egg yolks.
Gradually add hot liquid, mixing until smooth.
Blend in tequila and orange liqueur.
Refrigerate for about 30 minutes or until mixture is cold and slightly thickened; beat until smooth.
Beat egg whites until frothy.
Gradually add remaining sugar, beating until stiff peaks form.
Gently fold into chilled mixture.
Pour into prepared pie crust and chill until set, about 2 hours.