Weather: 60 degrees
What I’m listening to: There is a Reason, Caedmon’s Call
Alrighty then – here’s the recipe I promised you when I posted the Pineapple Curd. These surprising ‘mock lemon bars’ are bursting with fresh pineapple flavor on top and buttery coconut shortbread on the bottom. This is a bright, summery dessert with tropical flare. Your friends and family will be surprised and delighted by this fresh take on a classic bar cookie.
Pineapple Curd Bars with Coconut Shortbread Crust
Crust adapted from Bon Appetit via [Epicurious|http://www.epicurious.com/recipes/food/views/Lemongrass-Bars-with-Coconut-Shortbread-Crust-364029]
Yields: Makes 9-12 bars
- 1 batch [pineapple curd|http://alaskascratch.wpengine.com/2012/07/20/pineapple-curd/], freshly made
- For the Shortbread Crust:
- 1-1/2c flour
- 1c sweetened shredded coconut
- 1/4t salt
- 1/2c powdered sugar
- 1/2c + 3T butter, softened
Preheat oven to 350. Grease an 8x8 square pan.
In a bowl, mix together flour, coconut, salt, and powdered sugar. Using a pastry blender or your fingers, mix in butter until moist clumps form. Mixture will be crumbly.
Press mixture lightly and evenly into the bottom of prepared pan.
Bake crust until golden 20-25 minutes. Cool on a cooling rack until warm.
While crust is baking, make pineapple curd. Spread hot pineapple curd over warm crust. Cool to room temperature (can refrigerate for 20 minutes to set). Slice and dust with powdered sugar. Best if eaten immediately.
