Atlantic Beach Tart Bars Recipes

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ATLANTIC-BEACH-TART BARS



Atlantic-Beach-Tart Bars image

Lemons bars meet Key lime pie in this luscious hybrid dessert. Sweetened condensed milk is brightened up with lemon juice for the creamy filling, and the press-in saltine crust couldn't be easier to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Number Of Ingredients 9

Vegetable-oil cooking spray
7 ounces saltine crackers (about 54)
1 stick plus 5 tablespoons unsalted butter, melted
3/4 cup granulated sugar
2 large egg yolks plus 1 large egg
1 can (14 ounces) sweetened condensed milk (1 1/4 cups)
1 cup fresh lemon juice (from 4 to 6 lemons)
1/4 teaspoon kosher salt
Confectioners' sugar, for serving

Steps:

  • Preheat oven to 350 degrees. Spray two 14-by-4-inch fluted-edge tart pans with removable bottoms with cooking spray. In a food processor, pulse crackers until finely ground (you should have 2 1/4 cups). Add butter and granulated sugar; pulse to combine. Divide mixture between pans and firmly press into bottoms and up sides. Bake until golden brown, 15 to 20 minutes.
  • Just before removing crusts, whisk together eggs and yolks, then whisk in condensed milk, lemon juice, and salt. Remove baked crusts from oven and carefully divide filling between pans. Return to oven and bake until set, 12 to 15 minutes.
  • 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.

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