There are a lot of creative ways to ‘hack’ the traditional lemon bar. The warming spring sun got me thinking about beaches, which led me to thinking about happy memories in Puerto Rico. These gluten free, dairy free Pina Colada bars are a tribute to the sun soaked beaches and laid back atmosphere of the island and are easy to whip up anytime.

CRUST
2 c Better Batter Gluten Free Flour
1 c Better Batter Corn Free Powdered Sugar, plus more for dusting.
pinch of salt
1 c virgin coconut oil (we like Nutiva Naturals), plus more for greasing the pan

FILLING
4 eggs
2 c granulated sugar
7 tbsp Better Batter Gluten Free Flour
1/2 c Pineapple juice
1/8 tsp each Pineapple flavoring and coconut flavoring (OPTIONAL)

DIRECTIONS

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.

Make the crust by combining the 2 c Better Batter flour, 1 c Better Batter corn free confectioners sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. Bake for 15 minutes, or until the crust just begins to brown.

Meanwhile, to make the filling, mix together the eggs, granulated sugar, 7 tbsp Better Batter flour, Pineapple juice and optional flavorings. Beat until smooth and slightly frothy. Pour this mixture over the baked crust and bake for 25 minutes longer, or until the bars puff slightly and the filling starts to set/thicken.

Remove from the oven and allow to cool completely. Sprinkle with additional Better Batter corn free confectioners’ sugar, if desired, and cut into squares.