Atlantic Beach Tart (lemon tart with a saltine cracker crust!)

Before going on vacation, I was memorized by something I saw on Martha Bakes so it was one of the first things I made when we got back home.  It was an "Atlantic Beach Tart", a lemon tart featuring a very unique (certainly, to me) saltine cracker crust!

A really easy lemon tart, featuring a saltine cracker crust and sweet-tart lemon filling

I was intrigued by this crust, which I'd never heard of!  I've used graham crackers, digestive biscuits, Oreo cookies, and chocolate wafer cookies for easy press-in crusts but never thought about using saltines - those crackers I have on standby at home in case of upset stomachs!  I was really curious and eager to try and have a taste.

But first, back to the tart itself...I learned that the Atlantic Beach tart has its roots in North Carolina.  It was a dessert commonly served at seafood restaurants along the North Carolina coast.  I saw it called a "lazy" lemon tart because of how easy it is to make! The crust is a basic press-in one you'd make much like any other similar ones, and the lemon filling (which you could also make lime or a combination of lemon and lime) is beyond simple, as it only involves whisking sweetened condensed milk with egg yolks and lemon (and/or lime) juice.  

Happily, I was rewarded with a really delicious lemon tart after this experiment.  For me, the best part was that crust!  The saltines - crushed and ground together with butter and some sugar, then baked - makes for this salty-sweet shell that is kind of irresistible.  I thought it tasted very much like a salty shortbread/pate sucree tart crust.  So very interesting and definitely worth a try for anyone else as curious about it as I was.  

And the filling is distinctly lemony and tart but also sweet because of the richness and sweetness of the condensed milk.  It's thick, dense, and creamy - perfect for those who like their lemon tarts a little less puckery and a bit sweeter, like my husband who turned out to be a big fan of this recipe.  Once topped with some whipped cream, you could even sprinkle a few flakes of coarse sea salt on top to accentuate the salty vibe going on.  Somehow, I really can picture myself sitting at the seaside and ordering a slice of this Atlantic Beach tart after a seafood dinner!

I have to correct myself and note that I actually ended up with "a few" great lemon tarts because I divided my half-recipe and made 3 mini tarts.  I was very relieved when they all (even the 2 smaller tarts baked in a tart tin without a removable bottom) popped out successfully.  

Clearly, there is always something new and interesting to try in the kitchen, and I am grateful for that!