1stick unsalted buttersoftened, cut into 1-inch pieces
Pineapple Lemon Filling
5largeegg yolks
4largeeggs
1cupplus 2 tablespoons granulated sugar
⅔cupfresh lemon juice4-5 lemons
¼cupgrated lemon zest
6tablespoons¾ stick unsalted butter, cut into 4 pieces
¼cuppineapple chunkswithout liquid if canned
Instructions
Crust
Preheat oven to 350° F. Line bottom and sides of a 9x9 baking dish with parchment paper or foil.
In a food processor pulse flour, cookie thins and powdered sugar until fine. Pulse in salt and butter pieces until course, about 10 seconds. Evenly pat mixture into bottom of prepared dish and bake until set, about 10 minutes. Remove from oven.
Pineapple Lemon Filling
While crust is baking: In a medium nonreactive bowl lightly beat together eggs and yolks. Stir in sugar, lemon juice and zest until combined.
Pour into a nonreactive pan over medium-low heat and add butter. Stirring often, cook until mixture reaches 170° F. with an instant-read thermometer, about 5 minutes. Immediately strain through a fine mesh strainer over a bowl. Stir in pineapple chunks and pour over crust.
Bake 15-20 minutes, until filling is shiny and jiggles slightly in center. Let cool completely on a wire rack for at least 2 hours, or refrigerate to set, before cutting into squares.
Notes
If you can't find lemon thin cookies, regular vanilla wafers will work fine.In order to not mess with a classic, I based this off of Cook's Illustrated tried and true recipe, but slightly updated.