Ingredients
- All-purpose flour: 1 3/4 cups (divided)
- Cold unsalted butter: 1/2 cup (1 stick)
- Granulated sugar: 1 1/4 cups (divided)
- Large eggs: 4
- Unsweetened pineapple juice: 3/4 cup
- Fresh lemon zest: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides. For the crust, combine 1 1/2 cups of the flour, 1/4 cup of the sugar, and the cold butter in a large bowl, mixing until coarse crumbs form. Press the mixture evenly into the bottom of the prepared pan.
- Step 2: Bake the crust for 15 to 20 minutes, or until the edges are lightly golden. Remove the pan from the oven but keep the oven running at 350°F.
- Step 3: While the crust is baking, prepare the filling: In a separate bowl, vigorously whisk together the eggs, the remaining 1 cup of sugar, the pineapple juice, lemon zest, the remaining 1/4 cup flour, and salt until the mixture is completely smooth and slightly frothy.
- Step 4: Carefully pour the liquid filling mixture directly over the warm, baked crust. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the edges are set and the center is only slightly wobbly.
- Step 5: Allow the bars to cool completely at room temperature for about 1 hour before transferring them to the refrigerator to chill for at least 2 hours. Once fully chilled, use the parchment overhang to lift the bars out, slice them into squares, and serve.
Notes
- For maximum freshness and slice integrity, store leftover bars tightly covered in the refrigerator for up to 4 days; chilling enhances the tartness and firmness.
- These bars are designed to be served cold straight from the fridge, but if you prefer a slightly softer filling, let them sit at room temperature for 15 minutes before enjoying.
- Dust the finished squares lightly with powdered sugar or top with a small dollop of fresh whipped cream just before serving to add visual appeal and creamy contrast.
- Ensure the butter for the crust is very cold—this is the key to achieving a perfectly crisp, tender shortbread base that won't absorb the liquid filling during the second bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American