Log in
Best Piña Limón Pineapple–Lime Bars (Easy Shortbread Crust)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pina Limon
Author:
Dolce Flav
Servings
12
Prep Time
35 minutes
Cook Time
28 minutes
Make bright, bakery-style pineapple–lime bars with a buttery shortbread crust and a tangy custard filling. Press and pre-bake the crust, whisk the sugar-egg mixture with lime zest/juice, pineapple juice, and Piña Limón Extract, then bake until just set. After a quick chill, finish with lightly sweetened whipped cream and a dusting of lime zest for a glossy, tropical finish.
Ingredients
Crust
-
Butter or oil, for greasing
-
24 shortbread cookies, crushed
-
3 Tbsp brown sugar
-
6 Tbsp salted butter, melted
Filling
-
1½ cups granulated sugar
-
¼ cup all-purpose flour
-
4 large eggs, beaten
-
Zest and juice of 2 limes
-
1 cup pineapple juice
-
½–1 tsp Piña Limón Extract (start at ½ tsp; add to taste)
For serving (optional)
-
2 cups heavy cream
-
½ cup powdered sugar
-
Lime zest for garnish
Directions
Heat & prep pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make crust: Mix crushed shortbread cookies with brown sugar and melted butter. Press firmly into pan; bake ~8 minutes to set. Cool briefly.
Whisk filling: In a bowl, whisk sugar and flour. Beat in eggs, then stir in lime zest, lime juice, pineapple juice, and Piña Limón Extract until smooth.
Bake to set: Pour filling over warm crust and bake ~20 minutes until the center is just set. Do not overbake. Cool to room temp.
Chill & finish: Refrigerate 2 hours until fully set. Whip cream with powdered sugar to soft peaks. Cut bars, top with cream, and garnish with lime zest. Serve chilled.
Recipe Note
FAQs (10)
What does Piña Limón Extract do here? It reinforces pineapple and lime notes for consistent tropical flavor throughout the filling.
How much extract should I use? Start with ½ tsp; taste the filling mixture (before eggs or with a tiny spoonful) and go up to 1 tsp for bolder flavor.
Can I swap the crust? Yes—use graham crackers or vanilla wafers in equal crumb amounts; bake the base 8–10 minutes to set.
Fresh pineapple instead of juice? Stick with pineapple juice for the right texture; solids change set and bake time.
Do they freeze well? Freeze cut bars (without whipped cream) up to 2 months; thaw in the fridge, then garnish.
Can I make them a day ahead? Yes—chill overnight; flavor improves and slices cleanly.
How do I keep the custard silky? Don’t overbake; pull when the center is just set with a slight jiggle, then chill fully.
Gluten-free option? Use GF shortbread or a nut-and-oat crumb; keep filling unchanged.
Dairy-free topping? Swap whipped coconut cream for dairy whipped cream.
Can I boost lime without extra tartness? Add more zest (not juice) or a few extra drops of Piña Limón Extract.