Description
Heavenly Pineapple Lemon Bars
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups fresh pineapple chunks
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 tablespoon lemon zest
Directions:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
In another bowl, combine sweetened condensed milk, lemon juice, and lemon zest. Mix until smooth.
Spread the pineapple chunks evenly over the crust.
Pour the sweetened condensed milk mixture over the pineapple chunks, ensuring they are well coated.
Bake for 25-30 minutes, or until the top is golden brown and set.
Allow to cool completely before cutting into bars.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 270 kcal | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for perfect Pineapple Lemon Bars every time. First, ensure your oven rack is in the center position and preheat to 350°F (175°C). For the crust, use a food processor to create fine, even graham cracker crumbs from whole crackers, or use pre-crumbled crumbs. Combine the crumbs with the melted butter and sugar in a bowl until the mixture resembles wet sand. Transfer it to an ungreased 9×13-inch baking dish. Use the bottom of a flat glass or measuring cup to press the mixture firmly and evenly into the dish, going slightly up the sides to prevent sticking.
For the filling, ensure your sweetened condensed milk is at room temperature to prevent curdling when the acidic lemon juice is added. Whisk the milk, fresh lemon juice, and zest vigorously in a bowl until completely smooth and slightly thickened. Evenly distribute the fresh pineapple chunks over the crust. Slowly pour the lemon-milk mixture over the pineapple, using a spatula to gently spread it and ensure every chunk is coated. Bake on the center rack for 25-30 minutes. The bars are done when the edges are a light golden brown and the center is set (it should not jiggle when shaken). Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours for clean cuts.
Serving Suggestions
These bars are versatile and perfect for various occasions. For an elegant dessert, dust the tops with powdered sugar or toasted coconut flakes just before serving. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the tropical flavors beautifully. For a brunch presentation, cut them into smaller, bite-sized pieces. Garnish each serving with a thin twist of lemon zest or a small mint leaf for a pop of color.
How-to Summary
In brief: Make a crust from graham crumbs, butter, and sugar; press into a pan. Whisk condensed milk, lemon juice, and zest for the filling. Layer pineapple on the crust, top with the filling, and bake at 350°F for 25-30 minutes until set. Cool completely, then chill before cutting.
Frequently Asked Questions
1. Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple chunks, but ensure they are well-drained and patted dry with a paper towel. Excess moisture can make the crust soggy and prevent the filling from setting properly.
2. Why did my filling curdle when I mixed it?
Curdling usually happens if the sweetened condensed milk or lemon juice is too cold. Bring both to room temperature before mixing, and whisk vigorously to combine them smoothly.
3. How should I store these bars, and how long do they last?
Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; separate layers with parchment paper and thaw in the fridge overnight.
4. My crust is crumbling when I cut the bars. What went wrong?
The crust likely wasn’t pressed firmly enough into the pan. When adding the crumb mixture, press it down very firmly and evenly with a flat object to compact it.
5. Can I make these gluten-free?
Absolutely. Simply substitute the graham cracker crumbs with an equal amount of gluten-free graham-style crumbs or gluten-free shortbread cookie crumbs.
Common Mistakes to Avoid
- Not Pressing the Crust Firmly: A loosely packed crust will fall apart. Press it down very hard.
- Using Cold Ingredients: Mixing cold condensed milk with lemon juice can cause curdling. Always use room-temperature ingredients.
- Skipping the Chill Time: Cutting into the bars before they are fully cooled and chilled will result in a messy, gooey slice. Patience is key.
- Overbaking: The bars are done when just set. Overbaking can lead to a rubbery texture and overly browned edges.
Conclusion
These Heavenly Pineapple Lemon Bars offer a perfect balance of sweet, tart, and tropical flavors with a satisfyingly crisp crust. By following the detailed guide and avoiding common pitfalls, you can create a stunning dessert that is surprisingly simple. Whether for a casual picnic or a formal gathering, these bars are sure to impress and become a requested favorite in your recipe collection.