The Fresh Loaf

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Lemon Lime Atlantic Beach Pie

Benito's picture

Lemon Lime Atlantic Beach Pie

We are hosting Alfanso (Alan) and Mrs. Alfanso tonight for dinner for the first time at our apartment here in Fort Lauderdale.  I wanted to bake a nice sunny pie and had this one saved for sometime that I hadn’t made.  I have seen both grapefruit and lemon lime variations of this pie in the past and since I had some limes still decided upon the lemon lime version.  I believe one of the aspects of this pie that make it an Atlantic Beach pie is the choice of crust.  I’ve seen both saltine and Ritz Cracker crusts for these pies and chose the Ritz Cracker version.  My little addition to this is adding the lemon zest to the filling and lime zest to the whipped cream decoration.



For the crust

  • 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/2 cup softened unsalted butter
  • 3 tablespoons sugar


Alternate crust using Ritz Crackers

  • 5 ounces round buttery crackers (such as Ritz) (about 40 crackers), crushed.  (Original not enough increased to 175 g)
  • 3 tablespoons granulated sugar 
  • 1 1/2 teaspoons kosher salt 
  • 1/2 cup (4 oz.) unsalted butter, melted



For the filling

  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup lemon or lime juice or a mix of the two (I will increase to ¾ cup juice)
  •           I will add zest of a lemon 
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish



Preheat oven to 350°F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.  Alternatively, melt butter and add to dry ingredients as per other recipes.

While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.


The crust will slouch a bit in the pan, perhaps freeze it prior to baking.  I took it out and pressed the crust again halfway through baking and again at the end of baking prior to pouring the filling in.

My index of bakes.


Isand66's picture

We have to start calling you the pieman!  Another winner for sure.  I imagine your guests will need to fast after eating all your tasty food.

Yippee's picture

Because I can eat the whole pie by myself! I'm drooling, Benny!


Benito's picture

Me too Yippie, the only way to avoid gaining too much weight is to have one slice and then share the rest with neighbours.


Benito's picture

LOL thank you Ian.  I’ll be sharing the rest of the pie with my neighbours first thing tomorrow morning.  


CrustyJohn's picture

I was just talking about this pie hours ago; it is a great combination.  I've made it with a saltine crust and really like that (reminiscent of eating snacks on the beach after a swim in the ocean with salty water still on your lips).  Lime zest decoration looks great!

Benito's picture

Thank you John, I wasn’t familiar with this type of pie before investigating new pies to try out.  I do like that bit of saltiness of the crust.  I have to make another pie this week and still have some Ritz Crackers left so I’ll use them but I’d be interested in trying Saltines in the future.


jo_en's picture


I really like this (all lime) filling recipe-it is soo easy. No more double boiler for 20 min like before!

Thank you for showing your beautiful example!