½cup (113 grams)unsalted butter,softened at room temperature
For the lemon lime filling
1(14-ounce)can sweetened condensed milk
½cup (120 ml)lemon or lime juice or a mixture of both (I used 50% lemon and 50% lime juice)
Pinch of kosher salt
For the whipped cream
2cups (480 ml)heavy cream
4tablespoons (50 grams)granulated sugar
1teaspoonvanilla bean paste or extract
For the garnish
Lemon or lime zest (or both!),for garnish
Flaky sea salt,for garnish (optional but not really)
*Please note that I adapted this recipe to be a 9" tart instead of a 9" pie. See recipe adaptation notes above if you'd like to make this into a pie and read why I adapted this recipe into a tart.Make the saltine cracker crust: Preheat the oven to 350°F. In a food processor, add the Saltine crackers and pulse until the crackers turn into crumbs. Do not pulse until they turn into dust, it is okay if there are small pieces. Add the granulated sugar and the softened butter and pulse until the cracker crumbs come together like dough. To test, the crumbs should stick together when you press them between your fingers. (Alternatively, you can crush the crackers in a resealable plastic bag and then transfer to a mixing bowl and mix in the sugar and butter with a rubber spatula or your hands until it comes together.) Press the cracker crumbs into a 9” tart pan (see note above about adapting the recipe for 9" pie plate) using the bottom of a ¼ cup measuring cup or shot glass. Chill the crust in the freezer for 10 minutes. Bake for 18-20 minutes or until the crust turns golden brown. Let the crust cool on a wire cooling rack while you make the filling.
Make the lemon lime pie filling: In a medium bowl, whisk together the egg yolks and sweetened condensed milk. Add the lemon and lime juice, lemon zest, and pinch of salt. Whisk together until well combined. Pour the filling into the cooled tart shell. Bake for 16-18 minutes until the filling is set. To test, jiggle the tart and it should have a slight wobble like jello. Transfer to a wire cooling rack and let come to room temperature and then refrigerate for 2 hours up to overnight before serving. The tart should be cold before slicing.
Make the whipped cream & garnish:Freeze or refrigerate a mixing bowl until cold, about 10 minutes. Using a hand mixer or electric stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on medium-high speed until soft peaks form, about 2-3 minutes. Use immediately or refrigerate for up to 30 minutes (when ready to use, you may need to re-whisk for a few seconds). Top the lemon lime tart with fresh whipped cream, lemon or lime zest (I do both!), and a sprinkle of sea salt. Enjoy!
Keyword: Atlantic Beach Pie, Italian Meringue, Lemon Lime, Lemon Meringue, Lemon Meringue Pie, Lemon Meringue Tart, Lemon Tart, Pie, Pierre Herme Tart au Citron
Lemon Lime Atlantic Beach Pie https://studiobaked.com/lemon-lime-atlantic-beach-pie-with-saltine-cracker-crust/ June 19, 2020