Pineapple Curd Bars with Coconut Shortbread Crust

Crust adapted from Bon Appetit via [Epicurious|http://www.epicurious.com/recipes/food/views/Lemongrass-Bars-with-Coconut-Shortbread-Crust-364029]

Yields: Makes 9-12 bars

Ingredients

1 batch [pineapple curd|http://alaskascratch.wpengine.com/2012/07/20/pineapple-curd/], freshly made
For the Shortbread Crust:
1-1/2c flour
1c sweetened shredded coconut
1/4t salt
1/2c powdered sugar
1/2c + 3T butter, softened

Instructions

Preheat oven to 350. Grease an 8x8 square pan.

In a bowl, mix together flour, coconut, salt, and powdered sugar. Using a pastry blender or your fingers, mix in butter until moist clumps form. Mixture will be crumbly.

Press mixture lightly and evenly into the bottom of prepared pan.

Bake crust until golden 20-25 minutes. Cool on a cooling rack until warm.

While crust is baking, make pineapple curd. Spread hot pineapple curd over warm crust. Cool to room temperature (can refrigerate for 20 minutes to set). Slice and dust with powdered sugar. Best if eaten immediately.