Food Recipes Desserts Atlantic Beach Pie Bars Be the first to rate & review! Transform this classic North Carolina pie with a saltine crust and citrus custard into handheld bars with a toasty meringue for a summery dessert. By Breana Lai Killeen Breana Lai Killeen Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands. Food & Wine's Editorial Guidelines Published on July 1, 2025 Save Rate PRINT Share Close Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Active Time: 45 mins Total Time: 4 hrs 10 mins Servings: 16 Jump to recipe Atlantic Beach pie is the epitome of a simple pantry dessert. Crushed saltine crackers, sweetened condensed milk, citrus juice, sugar, and eggs are all you need to assemble the sweet treat from chef Bill Smith. What started in 2011 as an ode to lemon pie in his hometown of New Bern, North Carolina, became arguably the most famous dessert to come out of his Chapel Hill restaurant, Crook’s Corner. “We used the leftover lemon juice from the bar and whipped cream instead of meringue so the pie could hold through service,” says Smith. “I never expected it to go viral.” But lines formed around the restaurant, and the recipe was widely shared across the nation. Smith’s phone hasn’t stopped ringing to this day. While I’m a fan of the original, Atlantic Beach pie’s combination of sweet and tangy filling, cracker crust, and whipped topping needn’t be limited to a pie format. For a handheld riff on the now-classic dessert, I created these citrusy lemon-lime bars, which have a few more small adjustments that take them into over-the-top territory. Tequila, lemon and lime zest, and a bit of ground ginger give a fun, boozy boost to the filling. And because I can’t stand the thought of wasting the egg whites (only the yolks go in the filling), I topped the bars with torched meringue. Can you use sweetened whipped cream instead? Of course. But no matter what you do, be sure to thank Bill Smith for the inspiration. How do you make a successful meringue? There are three key steps to making sure your meringue comes together successfully. First, you want to use eggs at room temperature. Cold egg whites don’t whip as easily as room temperature eggs so you’ll have a lower volume. You also want to make sure the bottom of the bowl in the saucepan stays above the water. If the boiling water touches the bowl, the bowl will get too hot. Also, stop beating the egg whites as soon as they are glossy and form medium-stiff peaks. Overbeating the egg whites will cause them to break. Notes from the Food & Wine Test Kitchen To test if your sugar has dissolved in your meringue mixture, dip your thumb and pointer finger in and rub them together. If you don’t feel any sugar granules, the egg whites are ready to be beaten. Make ahead Untopped bars can be refrigerated, covered, for up to one day. Cook Mode (Keep screen awake) Ingredients Bars Baking spray with flour 1 sleeve saltine crackers (35 to 37 crackers), finely crushed (about 1 1/4 cups packed) 1/2 cup unsalted butter, melted 3 tablespoons granulated sugar 1 (14-ounce) can sweetened condensed milk 4 large egg yolks 1 teaspoon grated lime zest plus 1/4 cup fresh lime juice (about 2 limes), plus more zest for garnish 1 teaspoon grated lemon zest plus 2 1/2 tablespoons fresh lemon juice, plus more zest for garnish 1 1/2 tablespoons (3/4 ounce) tequila 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt Meringue topping 3 large egg whites, at room temperature 3/4 cup granulated sugar 1/8 teaspoon kosher salt Directions Preheat oven to 350°F. Coat an 8-inch square baking pan with baking spray; line bottom and sides with parchment paper, leaving a 2-inch overhang on two sides. Lightly coat parchment paper with baking spray. Stir together crushed crackers, melted butter, and sugar in a medium bowl until well combined. Firmly press mixture into an even layer in bottom of prepared baking pan. Bake until crust is lightly golden and just set, 13 to 15 minutes. Transfer baking pan to a wire rack, and let cool for 15 minutes. Leave oven on. Whisk together condensed milk and egg yolks in a medium bowl until smooth. Whisk in lime zest and juice, lemon zest and juice, tequila, ginger, and salt until well combined. Pour mixture over crust, and spread into an even layer. Bake until center is set, about 20 minutes. Let cool on a wire rack for 1 hour. Transfer pan to the refrigerator, and chill uncovered, until cold, about 2 hours. Make the meringue topping: Pour water to a depth of 1 inch in a medium saucepan. Bring to a boil over medium-high; reduce heat to medium-low to maintain a simmer. Stir together egg whites, sugar, and salt in a medium-size heatproof bowl. Place bowl over saucepan of simmering water, ensuring bottom of bowl does not touch the water. Whisk egg white mixture constantly until sugar is dissolved, 2 to 4 minutes, adjusting heat as needed to maintain a simmer. With bowl still over simmering water, beat egg white mixture using a hand mixer on medium-low speed until foamy, about 1 minute. Gradually increase speed to high, and beat until meringue forms medium-stiff peaks, 2 to 5 minutes. Lift to remove bars from pan using parchment paper overhang. Cut into 16 squares; pipe or spoon a dollop of meringue (about 1 tablespoon) onto each bar. Lightly toast meringue using a kitchen torch, if desired. Garnish with additional lime zest and lemon zest. Save Rate Print