This Strawberry Pineapple Lemonade Bars Recipe is so deliciously packed with fruit flavors! I can never resist a dessert containing any one of these, but put them all together and I am absolutely in heaven!!
Strawberry Pineapple Lemonade Bars Recipe
I happily admit to being a lemon junkie, anything lemon is a favorite of mine...however, the rest of the family are never as enthused about regular lemon bars. So, this is my way around it. Fabulous lemon flavor and lemon zest (i 
lemon zest!) but just the right balance with the strawberries and pineapple that it was a hit with the whole household.
To make these fruity dessert bars, start with preheating your oven to 350 degrees F (175 degrees C) and butter a 9 x 13 baking pan (or line it with aluminum foil for easy removal of the bars once baked, then butter the aluminum foil).
Combine the butter, sugar, and salt in your stand mixer bowl or food processor until creamed together.
Add in the all-purpose flour and mix just enough to incorporate the flour into a crumbly dough.
Transfer the crust dough to your buttered baking pan and spoon it out over the bottom of the pan.
Press down the crust dough to make an even layer, covering the entire bottom of the baking dish, and reaching all sides and corners.
Bake at 350 degrees F (175 degrees C) for 10-15 minutes or until turning a light golden brown and no longer doughy to the touch.
In your stand mixer bowl or a large mixing bowl, combine the wet ingredients for the filling layer.
Add sugar, eggs, squeezed lemon juice, unsweetened pineapple juice, and salt, then whisk them together.
Puree half of your strawberries (1 cup) and add them in along with the rest of the strawberries (1 cup, chopped), crushed pineapple, and lemon zest.
Stir to combine all ingredients, then pour the filling mixture over the baked crust layer.
Bake at 350 degrees (175 degrees C) for 40-45 minutes or until the filling is no longer 'jiggly' and is golden brown.
Cool the Strawberry Pineapple Lemonade Bars completely to room temperature (if you used aluminum foil, you can pull the whole chunk of bars out of the pan at this point and cut them up to serve) and then refrigerate for about an hour before serving.
Dust with confectioners sugar, if desired.
Enjoy!
*I refrigerated the unused portions for up to 4 days after baking these bars.
📖 Recipe Card
Strawberry Pineapple Lemonade Bars Recipe
Ingredients
Crust
- ¾ c butter (softened, room temperature)
- â…“ c sugar
- 1 ½ c all-purpose flour
- 1 pinch salt
Filling
- 1 ½ c sugar
- 3 large eggs
- ¼ c lemon juice (from zested lemon)
- ¼ c unsweetened pineapple juice
- 1 pinch salt
- ¼ c crushed pineapple
- 2 c strawberries (1 cup pureed, 1 c chopped)
- 1 lemon zest (one large lemon, reserve the juice)
- confectioners sugar (optional)
Instructions
Crust
- Preheat your oven to 350 degrees F (175 degrees C) and butter a 9 x 13 baking pan. You can also line your pan with aluminum foil (and butter the aluminum foil) for easy removal of the bars from the pan.
- In your stand mixer bowl (or a food processor) combine the butter, sugar, and salt until creamed together. Add in the all-purpose flour and beat until just combined and crumbly. Press the crust mixture into the bottom of the buttered or lined baking pan until the entire bottom is evenly covered with a thin crust layer. Bake for 10-15 minutes, or until the crust is starting to turn golden brown and is no longer doughy to the touch.
Filling
- In your stand mixer bowl or a large mixing bowl, add sugar, eggs, lemon juice, pineapple juice, and salt. Whisk the wet ingredients together. Puree half of the strawberries in a blender or food processor and add to the wet mixture, then add the chopped strawberries, crushed pineapple, and the lemon zest. Stir to combine then pour the filling mixture over the crust.
- Bake at 350 degrees F (175 degrees C) for 40-45 minutes. The filling should not be 'jiggly' and should be golden brown in color. Cool completely to room temperature, then refrigerate for about an hour (it makes removing the bars easier if you didn't use aluminum foil).
Notes
Nutrition
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