The following recipe for Atlantic Beach Tart (which uses either lemons or limes) has been around for decades and for good reason. It is extremely easy to make and the salty and sweet combination is a winner. So, remember: If life gives you lemons, keep them because; Hey, free lemons!
Atlantic Beach Tart
Crust
4 ounces saltine crackers
½ cup unsalted butter
¼ cup sugar
Filling
1 14 ounce can sweetened
condensed milk
4 large egg yolks
½ cup lemon or lime juice
(or a combo of both)
Preheat oven to 350 degrees
You need to finely chop the crackers. I use a food processor; you can use a blender, but in batches so they don’t turn to powder. Then add butter and sugar until well combined. Press crust onto the bottom and up the sides of a 9-inch tart pan with removable bottom. If you don’t have a tart pan, use a pie pan. You will then serve the tart from the pie pan. Bake for about 20 minutes or until the crust is golden brown, not pale colored. Let cool on a wire rack.
Whisk the egg yolks to break them up, add the condensed milk, whisk until thoroughly combined, mix in the citrus juice, and pour into cooled tart shell. Bake until the filling is set, about 20 minutes. Let cool on wire rack, refrigerate until well chilled.
If desired, garnish with whipped cream.
