Ree likes to serve her pineapple bars in the springtime. They are based on her recipe for lemon bars, but swapping in the more tropical pineapple and lime gives her a foretaste of the warmer weather ahead in the coming months.
| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 35 min |
| Yield: | 12 bars |
Ingredients
- Butter or oil, for greasing
- 24 shortbread cookies, crushed
- 3 tablespoons brown sugar
- 6 tablespoons salted butter, melted
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs, beaten
- Zest and juice of 2 limes
- 1 cup pineapple juice
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Zest of 1 lime
Instructions
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter or oil.
- In a bowl, mix the cookies, brown sugar and butter until well combined. Add to the prepared pan and press into the bottom. Bake to help set, about 8 minutes. Remove and set aside.
- For the filling: In a separate bowl, mix the granulated sugar and flour. Add the eggs and mix until combined. Stir in the lime zest, juice and pineapple juice until smooth. Pour the mixture over the crust (no need for it to be cooled) and return to the oven. Bake until set, about 20 minutes. Remove, then chill for 2 hours.
- For serving: Beat the heavy cream together with the powdered sugar in a bowl until light and billowy. Cut the bars into squares. Spoon over whipped cream and grate over lime zest to serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 497 |
| Total Fat | 30 g |
| Saturated Fat | 16 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 41 g |
| Protein | 5 g |
| Cholesterol | 127 mg |
| Sodium | 165 mg |
Reviews
They tasted great, however, the crust had blended with the filling and became mush. Going to make again, letting the crust cool completely before pouring over the filling.
I used an entire 10-oz.box of Lorna Doone…has anyone else had the crust go missing or mushy (or have a helpful hint)?
For information purposes: According to the nutrition labeling on the respective packages, one Lorna Doone weighs 7.25 grams, one Walker’s weighs 19 grams. 24 cookies – big difference.
These were very easy to make and very yummy! I did not do the whipped topping. For our family, the powdered sugar was enough.