Margarita Bars

 

Ingredients

For the crust:

40 Saltine crackers (about 5 ounces)

1 tablespoon granulated sugar

1/4 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick), melted

For the filling:

2 teaspoons finely grated lime zest (from 2 medium limes)

1/2 cup freshly squeezed lime juice (from 4 medium limes)

1/4 cup blanco or silver tequila

2 tablespoons orange liqueur, such as Grand Marnier or Cointreau

1/4 teaspoon kosher salt

5 large egg yolks

1 (14-ounce) can sweetened condensed milk

Flaky salt, for garnish (optional)

Instructions

Make the crust:

Heat the oven to 350ºF. Line the bottom and all 4 sides of a 9x9-inch square baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other and hanging over all four sides by at least 1 inch to form a sling.

Break 40 Saltine crackers into rough pieces and place in a food processor. Add 1 tablespoon granulated sugar and 1/4 teaspoon kosher salt, and process until the crackers are the texture of sand, about 15 seconds. Add 1 stick melted unsalted butter and pulse until combined, 10 to 12 (1-second) pulses.

Transfer the mixture to the pan in an even layer. Using your hands or the bottom of a flat measuring cup, press into the bottom of the baking pan in an even layer. Bake until fragrant and golden-brown, 15 to 18 minutes. Meanwhile, make the filling.

Make the filling:

Stir 2 teaspoons finely grated lime zest, 1/2 cup lime juice, 1/4 cup blanco tequila, 2 tablespoons orange liqueur, and 1/4 teaspoon kosher salt together in a liquid measuring cup or small bowl.

Whisk 5 large egg yolks and 1 (14-ounce) can sweetened condensed milk together in a medium bowl.

Slowly whisk the lime juice mixture into the yolk mixture until smooth and combined. Pour over the crust and spread in an even layer (it’s OK if the crust is still warm).

Bake until the filling is just set and still a little jiggly in the center, 14 to 16 minutes. Let cool completely on a wire rack, about 1 hour. Cover and freeze for at least 2 hours or up to overnight.

Grasping the excess parchment, lift the slab out of the baking dish and place on a cutting board. Cut into 16 square pieces, dipping the knife in hot water and wiping it dry between each cut for the cleanest-looking pieces. Right before serving, sprinkle with flaky salt if desired.