lilikoi bars

These easy Passion Fruit Bars feature a buttery shortbread cookie crust and a gooey and rich passion fruit curd filling. This tropical twist on the classic lemon bars tastes just like a much-needed vacation!

Passion Fruit (Lilikoi) Bars

unsalted butter (room temperature)

white granulated sugar

all-purpose flour (sifted)

salt

eggs (room temperature)

passion fruit purée ((see notes))

Powdered sugar (for topping (optional))

Preheat the oven to 350°F. Lightly oil and line an 8x8 baking dish with foil or parchment paper, making sure to leave a generous amount of overhang.

In a food processor or stand mixer, cream butter and ¼ cup sugar until pale and fluffy, about 2-3 minutes. Then add sifted 1 cup flour and salt. Pulse until the dough is crumbly and the size of small pebbles, scraping down the sides of the bowl as needed.

Transfer the dough to the lined baking dish. Use your fingers to gently flatten dough along the bottom of the pan and slightly up the sides. Bake for 12-15 minutes or until edges are very lightly golden. Let cool.

While the crust is cooling, whisk eggs and passion fruit juice in a large bowl until frothy and homogenous. Whisk constantly while gradually adding in the 1½ cups sugar, followed by the sifted ¼ cup flour.

Once the crust is done, carefully pour the passion fruit batter into the pan. Bake for 25-35 minutes or until edges are set and center is still a little jiggly. Let cool on the countertop for an hour, then place in the fridge for 1-2 hours, best if overnight.

Remove the bars from the pan and cut into 2 inch squares. Option to sprinkle powdered sugar over the top. Serve chilled.

The best. Big crowd pleaser and great way to use our home grown passion fruit!

I tried this recipe and my family loved it!

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

sugar

all purpose flour (sifted)

kosher salt

eggs (at room temperature)

lilikoi juice (about 10 lilikoi)

flour

lemon

water

lilikoi fruit juice (about 6 lilikoi)

First, make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.

Pulse a few short times for no more than 30 seconds. This will pull the pulp away from the seeds and get more juice out.

Pour pulp into a sieve? with a bowl underneath (1/2 c at a time) and use the back of spoon to push down on the pulp and juice. Reserve 1 cup of juice and discard seeds.

Now onto the Bars. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.

Combine the flour and salt and with the mixer on low and mix until just combined.

Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan building up a 1/2-inch edge on all sides.

Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).

Then bake crust for 20-25 minutes until lightly browned. The crust should be light tan and the edges a lightly brown color. Remove from oven and let cool for another 15 minutes. (sometimes I&#x27;ll stick it in the fridge to help cool down).

For the filling,  Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour.

Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.

For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.

Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.

Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.

Allow to cool and drizzle over lilikoi bars.

I am sorry my dear but this recipe is a disaster.  It’s been 45 min and the filling is not set up at all and the crust is completely white.   I have precooked crust always for lemon bars but thought you must know a better way!  This will take at least an hour.  
Yes in the picture you show powdered sugar topped with glaze.   Well I am indeed sad as it took some work for the lilikoi juice etc and I am suspecting this is not a success!   Will update if I am wrong.   I am a good experienced cook and this is just too much liquid among other things.  I enjoy reading your blog but you must be doing a few other things automatically and forgetting to tell us!

By the way, I should mention, I made it with Gluten Free Flour (Cup 4 Cup) and I did cook the crust first as I'm used to doing that for lemon bars.

I just made these for a pool party and they were a huge hit. Thank you so much for this recipe.

I have made these a handful of times and each time I do the filling is rubbery and separates from the undercooked crust.  I followed your receipe to the letter

I made these bars last night - the flavor is wonderful but the crust was nearly raw. I did what another commenter here did and scraped off the topping and baked the crust for another 30 minutes. That made it much better but of course the top was a scrambled mess to put back on since it had already been cooked. I went back and looked up Ina Garten's lemon bars recipe from which this one said it is derived, and sure enough, Ina has you bake the crust separately for 30 minutes before putting the topping on and cooking that.

If you are looking for a lilikoi puree - DaVine Foods in Hawaii has an awesome one - no additives! https://www.davinehawaii.com/product/passion-fruit-puree/

aloha mai ka mokupuni nuiʻo Hawaiʻi. He nui nā lilikoi a puni iaʻu. ʻO kaʻala mai ko lākou pua nani e hoʻopiha i ka ea. ʻO Hawaiʻi kekahi wahi kūikawā loa no kaʻuhane e noho ai. . . makeʻoe i ka'āina. Ke hoʻouna aku nei au i nā manaʻo maikaʻi iāʻoe.

I had the same problem and took off the filling, pressed the crust down again and baked it for 25 mins until golden brown, then made another filling and poured it over the cooled crust. It's in the oven now, looking much better than the pale white crust the first time around

I am sorry to say that  I made these and it was a complete disaster.  When I checked after 30 minutes, the bars were nowhere near done.  It took almost an hour to set.  Also, the crust crumbled into crumbs and was under-cooked, and  separated from the filling.  Also, the filling was like rubber, and tasteless.  I followed your directions to the letter.  I keep thinking I missed something.  Are you sure it would be better to bake the crust first or cook the filling before putting it into the pan.

Made these last night for book club...so glad we tasted them before we left- they were totally inedible! The crust was fine but the filling tasted like gummy raw flour. What a waste of wonderful homegrown Lilikoi.

I was wondering if someone was going to say that. Haha! Just made these last night with lilikoi from a friend's vine. So good! Hope your travels bring you back to Hawaii! It's a place that stays with you forever.

Good evening. I just wanted to share with you. My recipe is very similar to yours, with a few 'quirks'!
In the crust, I add a scant handful of crushed toasted raw macadamia nuts. For the flour, I substitute 3/4 organic coconut flour for standard.  I bake the crust first.
In the filling, I leave in the seeds for both nutritional and as the tickets contact.
Just wanted to share...

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