Atlantic Beach Pie Bars with Lemon-Lime Custard

Why You’ll Love This Recipe

• Classic Atlantic Beach Pie flavor in easy-to-serve bars.
• Salty, buttery saltine crust balances a bright, tangy lemon–lime custard.
• Cool, billowy whipped cream and a final sprinkle of flaky sea salt for contrast.
• Make-ahead friendly and perfect for potlucks or picnics.

Grocery List

• Produce: 3–4 lemons, 2–3 limes
• Dairy: Unsalted butter, 4 large eggs (yolks only), heavy cream
• Pantry: Saltine crackers, granulated sugar, powdered sugar, sweetened condensed milk, vanilla extract, fine sea salt, flaky sea salt

Full Ingredients

Salty Saltine Crust

• 6 oz (170 g) salted saltine crackers, crushed to coarse crumbs (about 3 cups crumbs)
• 10 tbsp (140 g) unsalted butter, melted and slightly cooled
• 1/3 cup (67 g) granulated sugar
• 1/4 tsp fine sea salt (use 1/2 tsp if your crackers are unsalted)

Tangy Lemon–Lime Custard

• 1 can (14 oz/396 g) sweetened condensed milk
• 4 large egg yolks, room temperature
• 1/2 cup (120 ml) fresh lemon juice
• 1/4 cup (60 ml) fresh lime juice
• 1 tsp finely grated lemon zest
• 1/2 tsp finely grated lime zest
• 1/8 tsp fine sea salt

Whipped Cream Topping & Finish

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (15 g) powdered sugar
• 1/2 tsp vanilla extract
• Flaky sea salt, for finishing (about 1/2 to 1 tsp, to taste)
• Extra lemon and lime zest or very thin slices, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 350°F (177°C) with a rack in the center. Line an 8-inch (20 cm) square baking pan with a parchment paper sling, leaving overhang on two sides for easy removal. Lightly grease the exposed sides of the pan.

Step 2: Make the salty saltine crust

Crush the saltines to coarse crumbs in a zip-top bag with a rolling pin or pulse briefly in a food processor. Aim for a mix of fine crumbs with some pea-sized bits for crunch. In a bowl, combine the crumbs, melted butter, granulated sugar, and fine sea salt. Stir until the mixture is evenly moistened and clumps when pressed.

Step 3: Press and par-bake the crust

Transfer the crumb mixture to the prepared pan. Use the bottom of a measuring cup to press it firmly and evenly into the bottom and slightly up the sides (about 1/2 inch/1.25 cm). Bake for 15 minutes until lightly golden and fragrant. Set on a rack and cool for 10 minutes while you make the filling.

Step 4: Whisk the lemon–lime custard

In a medium bowl, whisk the egg yolks until slightly thickened and pale, 30–45 seconds. Whisk in the sweetened condensed milk until smooth. Slowly whisk in the lemon and lime juices, then the zests and a pinch of fine sea salt. The mixture will thicken slightly. Let it stand 5 minutes to allow bubbles to rise.

Step 5: Bake until just set

Pour the custard into the warm crust and smooth the top. Bake 12–14 minutes, until the edges are set and the center has a gentle jiggle when nudged. Do not overbake; the custard will firm as it cools. Remove to a rack.

Step 6: Cool and chill

Cool the pan on a rack for 1 hour at room temperature, then refrigerate uncovered for 30 minutes. Cover and chill at least 90 minutes more (2 hours total chilling) until fully cold and set.

Step 7: Whip, finish, and slice

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled bars. Sprinkle a small pinch of flaky sea salt over the top just before serving, and add extra citrus zest if you like. Lift the slab out by the parchment and cut into 16 bars, wiping the knife clean between cuts.

Pro Tips

• For consistent crust, weigh the cracker crumbs. Coarse bits add great texture; avoid pulverizing to dust.
• Press the crust firmly, especially at the corners, using a flat-bottomed cup for an even, sturdy base.
• Use room-temperature yolks and fresh citrus; warm fruit yields more juice and better emulsification.
• Stop baking when the center still jiggles slightly. Overbaking can cause a rubbery texture.
• For clean slices, chill thoroughly and use a hot, dry knife (dip in hot water, wipe, then cut).

Variations

• Key Lime Only: Swap the lemon and lime juices for 2/3 cup fresh key lime juice; omit lemon zest and use all lime zest.
• Coconut-Lime: Add 1/2 cup sweetened shredded coconut to the crust and top finished bars with toasted coconut flakes.
• Graham-Saltine Blend: Use half saltine crumbs, half graham crumbs for a slightly sweeter but still salty crust.

Storage & Make-Ahead

Bars keep well, covered and refrigerated, for up to 3 days. Add the whipped cream within 6 hours of serving for the best texture (powdered sugar helps stabilize it). To make ahead, bake and chill the bars up to 24 hours in advance; top with whipped cream and flaky salt just before serving. For longer storage, freeze the un-topped, fully chilled slab well-wrapped for up to 1 month; thaw overnight in the refrigerator, then finish with whipped cream and flaky salt.

Nutrition (per serving)

Approximate per bar (1 of 16): 280 calories; 19 g fat; 27 g carbohydrates; 3 g protein; 0.5 g fiber; 20 g sugars; 230 mg sodium.