This delightful bar tastes like sunshine. The combination of crushed pineapple and coconut will remind you of Piña Colada, minus the spike, which actually is not a bad idea. Just remember to give it time to set, so it will not be too gooey and difficult to slice
INGREDIENTS:
Set A (Crust):
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
Set B (Filling):
4 Tbsps. all-purpose flour
1 cup granulated sugar
4 whole eggs
4 tsps. lemon juice
1 Tbsp. lemon zest
1 cup crushed pineapple, drained
1/4 tsp. salt
Set C:
Powdered sugar, as needed
PROCEDURE:
A. First, prepare the crust. Combine Set A ingredients and mix with a pastry cutter or fork until a sand-like texture is achieved. Pour into a square baking pan and flatten to make a crust. Bake in a preheated 160 ̊C oven for 20 minutes.
B. While the crust is baking, prepare the filling. In a mixer with a whisk attachment, beat Set B ingredients, except crushed pineapple, at medium-high speed until frothy. Fold in crushed pineapple and pour over the baked crust. Bake for another 30 to 45 minutes, or until the batter is set. Cool down completely and chill for at least 1 to 2 hours. Re- move from pan and slice into squares.
C. Dust with powdered sugar to finish.