This Atlantic Beach Pie is made with fresh lemon juice, a few pantry staples, and a saltine cracker crust! You'll adore this simple, sweet, tart pie, perfect for any occasion!
This pie is best served cold and slices best when completely chilled. This recipe includes options for a baked meringue topping or just plain old whipped cream!
In a food processor pulse the saltine crackers and 3 tablespoons granulated sugar to fine crumbs (just not dust!). Add the butter and pulse until combined. Press the crust into an 8 or 9 inch pie pan and chill for 15 minutes.
Bake the crust for 18 minutes and then let it start to cool while you make the filling.
To make the filling beat together the egg yolks and the sweetened condensed milk, and then beat in the lemon juice until completely combined. Scrape down the bowl once, beat for 30 more seconds and then pour the filling over the crust.
Bake for 16 minutes or until the filling is completely set.
If you are making this pie with the meringue topping, then while the filling bakes, in a glass or metal bowl, beat the egg whites and lemon juice until soft peaks form. Gradually add the sugar 1 - 2 tablespoons at a time until incorporated and the peaks become glossy. Continue beating until still peaks form and the sugar has been completely dissolved. Spread the meringue over the warm filling and bake at 425°F for 4 to 5 minutes, just until the peaks are lightly browned.
Notes
If you are opting to make the meringue topping, make sure to add the meringue to the WARM pie before baking the meringue. this keeps it from weeping and also helps it to seal around the edges.MERINGUE TIP! You can test to see if the sugar is completely dissolved you can rub a little of the meringue between your fingers. It should feel smooth and not gritty.