Atlantic Beach Lemon Pie Recipe
There's truly nothing better than digging into a fresh lemon pie in the summertime, and what better way to add some extra oomph than by making it an Atlantic Beach lemon pie? Like a typical lemon pie, an Atlantic Beach lemon pie encompasses amazing flavors, from the sourness of the lemon to the creaminess of the milk. An Atlantic Beach lemon pie takes things to a next level, however, by adding in a salty element, thanks to saltine crackers in the crust. After the first bite, you'll feel as though you're enjoying a zesty dessert by the sea.
Recipe developer Jaime Bachtell-Shelbert of Wholly Nourished has crafted an easy, summery, and decadent Atlantic Beach lemon pie recipe that will surely become a new favorite in your house and among your friend group. "The mashup of flavors is what makes this pie so special," Bachtell-Shelbert explains of the unique flavor. "You have the sweetness from the condensed milk, the tang from the lemon and the saltiness from the crackers. Such an addictive combo!" If you're looking for a pie recipe that incorporates tanginess, sweetness, and saltiness, then look no further than this Atlantic Beach lemon pie.
Gather your ingredients to prepare Atlantic Beach lemon pie
To get started on your Atlantic Beach lemon pie, you'll first have to round up all of the ingredients. Of course, you'll need lemons for this recipe, and you'll also need saltine crackers, butter, sugar, sweetened condensed milk, and egg yolks, in addition to sea salt and whipped cream for the topping. You'll use both the juice of the lemon for the filling, as well as some zest to get an ideal combination of sour and tart.
Start by making the pie crust
Once you have your ingredients sorted, you can get started on preparing your pie crust. First, preheat your oven to 350 F. Then, prep your pie dish by coating it with nonstick cooking spray, and then grab the saltines and a medium bowl. Crush the saltine crackers in a bowl until you have a coarse texture. You don't want to crush the crackers to a fine powder, as the larger chunks will add a wonderful texture to the crust. Alternatively, you can use a food processor to crush the crackers, just be sure to stop when they're still coarse.
Add the sugar and butter, and then form the dough
After you've crushed your saltines, you can add the sugar, and stir. Then, knead in the softened butter with your hands until a dough forms. Grab your prepped pie dish, and press the dough into the dish, as shown in the picture. Put the dish into the fridge, and allow it to chill for at least 15 minutes. After the crust is done chilling, put it in the oven for 18 minutes. And when it's done baking, take it out, and set it aside to cool down.
Get started on your pie filling
As your pie crust cools off after baking, you can go ahead and get started on your filling. First, add in your egg yolks and sweetened condensed milk into a medium bowl. Then, using a mixer, beat the yolks and the milk together until they're thoroughly combined. By using only the egg yolks with the sweetened condensed milk, you'll have an ultra-rich filling base that will perfectly complement the lemon flavors, which you'll get going on next.
Get the juice and zest from your lemons
It wouldn't be a lemon pie without the lemons, so now you can go ahead and grab the star of the show. You can get the zest from the whole lemons first by using a cheese grater, peeler, or simply using your knife. Once you have the zest, go ahead and cut your lemons in half. Using a hand juicer, press the lemons down and collect the juice, making sure to discard any seeds. Then, add the juice into your pie filling mixture, and beat once again. Finally, stir in your lemon zest.
Add the filling to the crust, and bake
Once your crust has cooled for about 10 to 15 minutes, you can go ahead and pour your filling in. Pop the dish into the oven, and bake for about 16 to 18 minutes, until set. Then, you can take it out of the oven, slice, and serve!
You'll notice a wonderful combination of sweetness and tartness from the filling, along with the saltiness from the crust, which makes for a decadent bite. You can add whipped cream and/or sea salt as a garnish, although the flavors of the pie easily stand alone. Bachtell-Shelbert notes that this pie pairs well with an unsweetened beverage, like coffee, to contrast nicely alongside the sweetness of the pie itself. So, if you're looking for an easy, flavorful summer dessert, give this Atlantic Beach lemon pie a go for a truly unforgettable flavor combination.
- 1 ½ sleeves saltine crackers
- 3 tablespoons sugar
- ½ cup butter, softened
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh squeezed lemon juice
- 1 tablespoon lemon zest
- whipped cream, for serving
- sea salt, for serving
- Preheat oven to 350 F. Coat a pie dish with nonstick cooking spray.
- In a medium bowl, crush the saltine crackers with your hands until you've reached a coarse meal, not a fine powder. Alternatively, crush the saltines in a food processor.
- Add the sugar, and stir.
- Knead in the butter with your hands until a dough forms that you can press into the pie dish.
- Pour the crust into the pie dish, and press until firm.
- Chill the crust for at least 15 minutes, then bake it in the oven for 18 minutes. Remove from the oven, and cool.
- Meanwhile, make the filling by mixing the egg yolks into the milk with a mixer. Add in the lemon juice, and beat until mixed well. Then, stir in the lemon zest.
- Once the crust has cooled for 10 to 15 minutes, pour the pie filling into the shell. Bake the pie in the oven for 16 to 18 minutes, until set.
| Calories per Serving | 307 |
| Total Fat | 17.7 g |
| Saturated Fat | 10.7 g |
| Trans Fat | 0.5 g |
| Cholesterol | 120.4 mg |
| Total Carbohydrates | 33.5 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 32.1 g |
| Sodium | 73.3 mg |
| Protein | 5.2 g |
