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Gallery Atlantic-Beach-Tart Bars Credit: Johnny Miller Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 16
Ingredients Ingredient Checklist 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
Cook’s Notes 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.
Gallery Atlantic-Beach-Tart Bars Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 16
Gallery
Atlantic-Beach-Tart Bars Credit: Johnny Miller
Atlantic-Beach-Tart Bars
Credit: Johnny Miller
Atlantic-Beach-Tart Bars
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 16
Recipe Summary
prep: 20 mins total: 3 hrs 30 mins
Servings: 16
prep: 20 mins
total: 3 hrs 30 mins
prep:
20 mins
total:
3 hrs 30 mins
Servings: 16
16
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews
Add Rating & Review
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All Reviews for Atlantic-Beach-Tart Bars
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Atlantic-Beach-Tart Bars
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
