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Notes:
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- The dough for the crust requires 24 hour refrigeration before preparing the bars. So plan ahead.
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- For those with sensitivities, the frosting contains raw egg whites.
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For the crust:
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In a bowl add flour, baking powder and salt; set aside.
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In a large bowl, add butter and egg yolks and use a mixer to beat until combined. Add sour cream and mix until combined. Beat in flour mixture. Wrap dough in cellophane and refrigerate for 24 hours.
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For the filling:
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In a large pot add pineapple, sugar and cornstarch. Cook until thickened (about 7 minutes), stirring frequently. Remove from heat and set aside to cool.
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Preheat oven to 350 F. Set aside an 11 x 15 cake pan.
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Divide dough in half. On a lightly floured surface roll dough out to fit the bottom of the cake pan. Line the bottom of the pan with the first sheet of dough. Evenly spread pineapple mixture over top of the dough.
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Roll out the second piece of dough to fit the cake pan. Carefully place dough over the top of the pineapple filling. I cut 4 slits in the top sheet of dough. I don't know if that was necessary, but I did.
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Bake in the preheated oven for 45 minutes or until lightly golden. Remove pan from oven. Let bars cool completely.
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for the frosting:
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In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. The right consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
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Spread frosting over cooled bars and sprinkle with chopped walnuts or pecans.
