TequilaLime Bars

Heat oven to 350°F. Grease a 9-inch square baking pan. Line with parchment, leaving overhang on two opposite sides — this is how you'll pull the bars out cleanly.

Pulse saltines in a food processor until ground like coarse sand. (No processor: zip-lock bag and a rolling pin works.) Add melted butter, sugar, and salt, pulse to combine until crumbs are evenly saturated. Press into an even layer in the pan. Freeze 15 minutes.

Bake until fragrant and golden brown, about 15–18 minutes. Remove and let cool slightly on a rack.

In a small bowl, combine lime zest, lime juice, tequila, Grand Marnier, and salt. In a separate medium bowl, whisk together egg yolks and condensed milk. Add the tequila-lime mixture and whisk until combined. Don't prep the filling more than 10 minutes before baking. Lime juice starts thickening the curd and affects the final texture.

Pour filling over the crust (it's fine if the crust isn't fully cool). Bake 15–17 minutes until the curd is set around the edges and still slightly jiggly in the center.

Transfer pan to a rack to cool slightly. Then freeze for at least 2 hours — this is what sets the bars into sliceable form.

Use the parchment overhang to lift the slab onto a cutting board. Sprinkle with flaky salt. Cut into 16 bars. Serve immediately — these are a freezer dessert. Store leftovers in the freezer.