This recipe was  request from one of my YouTube subscribers.  She asked me to make some pineapple related recipes so I got to thinking.  The only thing I could think of was a pineapple upside down cake which I think is kinda boring.  Let me know what you think in the comments. But then I got to thinking about lemon bars and I have seen key lime bars so I thought why not pineapple.  Then I went to the fridge.  And I had no eggs. Oops.  Guess I gotta make this eggless. Hmmmm. aha!  So it’s a well known trick that sweetened condense milk can be used in place of eggs.  1/4 of a cup of sweetened condensed milk is equal to 1 large egg.  I do have a post on baking substitutions if you are interested. 

Eggless Recipes: Pineapple Bars: How do I get the juice?

      To get the juice for these pineapple bars, I used fresh pineapple and just blend it up in the blender and passed it through a sieve to get out any pulp.

      So that is it.  Pretty short and sweet but of coarse if you have any questions, please do not hesitate to ask.  I hope you all enjoy this recipe, thank you all for stopping by and I will see you next time.  Bye.

Eggless Pineapple Bars

Eggless Pineapple Bars

Yield: 9-12 Squares
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 8 hours
Total Time: 9 hours

A shortbread crust topped with an eggless pineapple custard and baked to perfection. Then topped with confectioners sugar.

Ingredients

Shortbread Crust

  • 1 Cup of AP Flour
  • 1 Stick of Unsalted Butter
  • 1/2 Cup of Granulated Sugar

Eggless Pineapple Custard

  • 1 Cup of Pineapple Juice (See Notes)
  • 3/4 of a Cup of Sweetened Condensed Milk
  • 2/3 of a Cup of Granulated Sugar
  • 1/4 of a Cup of AP Flour

Instructions

Shortbread Crust

  1. Preheat the oven to 350• and prepare an 8x8 inch baking pan by spraying it with non stick spray and laying a piece of pachment paper down one way in the pan and then spray and lay another piece the other way.
  2. In a mediam sized bowl, mix together the flour,sugar and softened butter with your hands or with a rubber spatula until it form a sticky dough.
  3. Press it evenly into the bottem of your prepared pan and poke holes all around the crust with a fork.
  4. Bake for 15-20 minutes or until you get a light golden brown color.

Pineapple Filling

  1. Mix together the Pineapple juice,sweetened condened milk,sugar and flour until incorperated.
  2. (Optional) Run the batter through a sieve to catch anything that may not have incorperated.
  3. Pour the batter onto the prepared crust.
  4. Bake for 15-20 minutes.
  5. When it's at room temperture place it covered in the fridge for 3 hours to set.
  6. Take the lemon squares out of the pan and sprinkle them with sifted confectioners sugar and cup into desired number of squares. I did 9.
  7. Enjoy. Place leftovers on the fridge for up to a week.

Notes

To get the pineapple juice,simply blend up a cup of fresh pinapple and the pass it through a sieve to get out any pulp.

     If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email. 

Leave A Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.