passion fruit bars

An easy recipe for Passion Fruit Bars that taste like a vacation! This sweet and tart bar is so easy to make, and with only a few ingredients, anyone can whip these up for family and friends.

Easy Passion Fruit Bar Recipe

all-purpose flour

confectioners sugar

salt

unsalted butter,

eggs

sugar

¼ cup + 2 tbsp all-purpose flour

baking powder

passion fruit puree ((see notes))

confectioners sugar (for dusting)

preheat oven and prepare dish

Preheat the oven to 350°F.  Prepare a 9x13 baking dish with non-stick spray.

mix crust ingredients

Place the flour, salt, and powdered sugar for the crust into a mixing bowl and whisk to combine. Cut the cold butter into the flour mixture with a pastry cutter, a fork, or your hands. 

Put the crust mixture into the baking pan. Press the dough into the bottom of the pan and up the sides as much as you can.

bake crust for 15 minutes

Bake the crust in the oven for 15 minutes, until the edges are just starting to brown. Remove from the oven when done.

Crust

mix filling ingredients

While the crust is baking, whisk the eggs together in another mixing bowl. Add the sugar, one cup at a time, and fully combine. Add the flour and baking powder and continue to whisk. Finally, add the passion fruit puree and ensure everything is well combined.

add passion fruit filling to crust and bake

By now the crust should be done and out of the oven. Once the crust is ready, carefully pour the passion fruit mixture onto the hot crust and place the pan back into the oven for another 30-35 minutes. The bars are done when the center is firm.

allow to cool and set in the fridge

Remove the bars from the oven and allow the pan to cool on a wire rack until it can be placed in the fridge to cool and set. Allow the bars to chill for a minimum of 1 hour. Dust with powdered sugar right before serving and enjoy!

Passion Fruit Filling

I liked the crust and the flavor was tasty but as others said filling was veryyy gummy unfortunately

Absolutely delicious and so easy! I would give this recipe 10 stars if I could!

I have fresh passion fruit and used it for this recipe.  The crust was good but the consistency of the filling was kind of gummy? When I have had lemon or lilikoi bars before the filling was lighter.   Any suggestions?

Terrific texture. Only issue was that the passiin fruit pulp from our garden fruit was very sweet to begin with. So I only used a cupe of sugar and a an extra 0.25 cups of flour. Otherwise it was delicious!

I have a passionfruit vine in my backyard (Hawaii). I have so many and i love the idea of this recipe! Could I use granulated sugar instead of powdered sugar for the crust?

Is the crust supposed to be very dry when you put it in the pan?  Mine wouldn't develop into what I usually have when I make a bar crust.  I couldn't make it go up the sides .  It was too powdery.I  felt that it needed more butter or some liquid.

I also thought they were a little too sweet and that’s saying a lot because I love sweet things. I was expecting the tartness you find in lemon bars. I’d try again with less sugar. Another tip on how to get the juice and pulp without seed residue: I used a food mill (my mother called it a tomato foley). I use it for juicing pomegranates too.

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)

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

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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