Strawberry Pineapple Lemonade Bars

• Vegetarian

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 3 1/3 cups Flour
  • 1 Icing sugar
  • 2 Pinch Salt
  • 3 1/2 cup Sugar

• Drinks

  • 3/4 cup Pineapple juice, unsweetened

• Dairy

  • 2 sticks 1 cup butter

Found on thereciperebel.com

Description

Ingredients

• 1 cup butter (2 sticks), softened
• ½ cup sugar
• 2 cups flour
• Pinch of salt
• 3 cups sugar
• 5 eggs
• ½ cup lemon juice
• ¾ cup unsweetened pineapple juice
• 1⅓ cups all-purpose flour
• pinch of salt
• 3.5-4 cups strawberries* (*I used frozen, thawed. Fresh would also work, but you might have more trouble getting the juice out. Or substitute any berries you like)
• icing sugar, for dusting

Directions

• Preheat oven to 350 degrees F (If using a dark non-stick pan, I recommend baking at 330-335 degrees F and adding a few extra minutes). Line a 9x13, 10x15 or 12x16 pan with tin foil and spray with non-stick spray. Ive used a 9x13 and a 12x16. The bars pictured were made in a 12x16 pan, and theyre plenty thick!)
• Combine butter, sugar and salt in a stand mixer. Add in flour and beat until just combined (mixture will be crumbly). You can always combine the mixture with your hands.
• Press evenly in the bottom of the pan. Bake 10-15 minutes, until crust feels slightly dry on top.
• Combine sugar, eggs, flour, juices and salt in a large bowl with a whisk. Puree berries in a blender, food processor or Magic Bullet (I got 2.5-3 cups berry puree). Press through a sieve or fine mesh strainer into the bowl with the egg mixture. Whisk to combine. Pour into crust and bake 30-45 minutes until filling is completely set. A 9x13 pan will need between 40-45 (mine baked 43 minutes) minutes and a 12x16 pan needed about 30 minutes.
• Cool completely before cutting into bars (I let mine sit in the fridge for a couple hours after they come to room temperature). Dust with icing sugar if desired.