Originating from humble beginnings, Atlantic Beach pie is a dessert that exemplifies delicious simplicity. The sweetness of condensed milk and the bright citrus tang fuse harmoniously with crushed saltine crackers, eggs, and sugar, resulting in a delightful dish that can be crafted from pantry staples. Credit for this tempting dessert goes to Chef Bill Smith. The sweet recipe, which debuted in 2011 as an homage to the hometown lemon pie of New Bern, North Carolina, rapidly rose to become the signature dessert in his Chapel Hill-based restaurant, Crook's Corner.

"The pie was made from leftover lemon juice from the bar, and we used whipped cream instead of meringue to ensure it would last through service", recalls Smith. Smith was astounded by the wave of popularity that ensued; customers queued up and his phone was flooded with calls as the pie recipe spread nationwide.

A dedicated fan of the original, there's little about the Atlantic Beach Pie I would change. However, I've found the flavorful combination of sweet filling, cracker crust, and topping lends itself to more versatile forms, not simply pie. In tribute to this now iconic dessert, I've concocted a handheld variation: citrusy lemon-lime bars. A dash of tequila, and a hint of zesty lemon and lime, plus a sprinkle of ground ginger, elevate the filling to new heights. For reducing waste, I've used leftover egg whites (reserving yolks for the filling) for a torched meringue topping. Should you prefer whipped cream, by all means switch it up, but don't forget to tip your hat to the original creator, Bill Smith.

To ensure your meringue forms correctly, keep three pointers in mind. Ensure the egg whites are room temperature for easy whipping, keep the bowl above boiling water to prevent overheating, and stop beating the egg whites when they form glossy medium-stiff peaks to avoid breaking them. To check if the meringue mixture is ready, rub a bit between your thumb and finger. If you don't feel grains of sugar, it's time to beat the egg whites. Leftover bars without topping can be refrigerated for up to a day.

The beauty of this adaptation from a pie to bars lies in its versatility. Enjoy these citrusy treats at home and feel free to toast Bill Smith - the man whose dessert continues to inspire culinary innovations.