Atlantic-Beach-Tart Bars

5.0

(1)

They're a dreamy dessert every lemon lover will adore.

Atlantic beach tarts — Credit:
Johnny Miller

Prep Time:

20 mins

Total Time:

3 hrs 30 mins

Servings:

16

Lemon bars meet Key lime pie in this luscious hybrid dessert. Not only are they delicious, but these treats couldn't be easier to make. There’s a press-in crust made, not with the usual graham crackers but with saltines for a light, crunchy base to contrast with the rich filling of condensed milk, egg yolks, and lemon juice. Like the crust, the filling comes together fast. It goes into the baked crust and for a brief turn in the oven. For something that looks so luscious, these bars are surprisingly fast and simple to put together. But they require patience—you need to wait for them to cool before refrigerating for at least two hours. That is the hardest part of this recipe!

Directions

Preheat oven and prep tart pans:

Preheat oven to 350 degrees. Spray two 14-by-4-inch fluted-edge tart pans with removable bottoms with cooking spray.
Make saltine crust:

In a food processor, pulse crackers until finely ground (you should have 2 1/4 cups). Add butter and granulated sugar; pulse to combine.
Press in crust and bake:

Divide mixture between pans and firmly press into bottoms and up sides. Bake until golden brown, 15 to 20 minutes.
Make filling:

Just before removing crusts, whisk together eggs and yolks, then whisk in condensed milk, lemon juice, and salt.
Divide filling between pans and bake:

Remove baked crusts from oven and carefully divide filling between pans. Return to oven and bake until set, 12 to 15 minutes.
Cool, then refrigerate; cut into bars:

Transfer to a wire rack and let cool completely. Refrigerate until cold, at least 2 hours and up to overnight. Remove from pans; dust with confectioners' sugar. Cut into fingers or squares; serve.

Variation: Atlantic Beach Bars in a Rimmed Baking Sheet

This recipe can also be made in one 9-by-13-inch rimmed baking sheet. Line the sheet with parchment after spraying, leaving a 2-inch overhang on the long sides, and use the overhangs to lift the tart out once cold to cut into squares.