Best Piña Limón Pineapple–Lime Bars (Easy Shortbread Crust)

Best Piña Limón Pineapple–Lime Bars (Easy Shortbread Crust)

Dolce Flav

Servings

12

Prep Time

35 minutes

Cook Time

28 minutes

Category

Pina Limon

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

    1. Heat & prep pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

    2. Make crust: Mix crushed shortbread cookies with brown sugar and melted butter. Press firmly into pan; bake ~8 minutes to set. Cool briefly.

    3. 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.

    4. 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.

    5. 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.