Ree likes to serve her pineapple bars in the springtime. They are based on her recipe for lemon bars, but swapping in the more tropical pineapple and lime gives her a foretaste of the warmer weather ahead in the coming months.
Related: Ree Drummond’s Rustic Strawberry Tart
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ingredients
Crust
Filling
For serving
directions
This recipe requires 2 hours chill time.
For the crust: Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan with butter or oil.
In a bowl, mix the cookies, brown sugar and butter until well combined. Add to the prepared pan and press into the bottom. Bake to help set, about 8 minutes. Remove and set aside.
For the filling: In a separate bowl, mix the granulated sugar and flour. Add the eggs and mix until combined. Stir in the lime zest, juice and pineapple juice until smooth. Pour the mixture over the crust (no need for it to be cooled) and return to the oven. Bake until set, about 20 minutes. Remove, then chill for 2 hours.
For serving: Beat the heavy cream together with the powdered sugar in a bowl until light and billowy. Cut the bars into squares. Spoon over whipped cream and grate over lime zest to serve.
