Meringue-like top. Do not freeze. Cuts into 54 squares

1/2 cup Butter, softened 125 mL
1/2 cup Sifted icing sugar 125 mL
2 Egg Yolks 2
1 cup Flour 250 mL


1/2 cup Sugar 125 mL
1 1/2 tbsp Cornstarch 20 mL
1 1/2 cups Crushed pineapple (not drained) 375 mL
1 1/2 tbsp Lemon juice 20 mL
Yellow food coloring (optional)


2 Egg whites 2
1/2 cup Sugar 125 mL
1/4 tsp Almond extract 1 mL
Finely chopped pecans

Preheat oven to 350°F [180°C].

Grease 13 x 9 inch [33 x 23 cm] baking pan. Cream together butter, icing sugar and egg yolks Stir in flour and mix thoroughly. Press firmly into bottom of prepared pan. Bake 10 minutes. Remove from oven and spread with cooled pineapple filling.

Pineapple Filling Combine sugar and cornstarch thoroughly in saucepan. Stir in pineapple and lemon juice and set over moderate heat. Cook, stirring constantly until thickened and clear. Add a few drops of yellow food coloring if desired. Cool. to lukewarm.

Topping Beat egg whites until foamy. Add sugar gradually and beat well after each addition. Continue beating until stiff and glossy. Fold in almond extract and pecans and quickly spread over pineapple filling.

Bake about 25 minutes or until meringue is golden.

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