These lilikoi bars are a tropical twist on classic lemon bars! Sweet and tangy passion fruit curd sits on a buttery shortbread crust, finished with a dusting of powdered sugar. A taste of Hawaii in every bite!
Have you ever tasted something so perfect it instantly transported you somewhere else? That’s exactly what happened to me with these lilikoi bars. The first time I had them, I was sitting on a little beachside café in Maui, sipping a lilikoi smoothie and watching the waves roll in. I had no idea what I was in for when I took that first bite—sweet, tart, and so tropical it practically smelled like sunscreen and sunshine.
When I got back home, I couldn’t stop thinking about them. I mean, how was I supposed to go back to regular desserts when I had just experienced something that felt like sunshine on a plate? I tried a few different recipes, tweaking ingredients here and there, until I finally got it just right—the perfect balance of buttery shortbread and zingy, tropical passion fruit curd. And now? Now I get to share it with you!
If you’ve never baked with lilikoi (also known as passion fruit), you’re in for a real treat. It’s a little floral, a little citrusy, and a whole lot of delicious. These bars are like a Hawaiian vacation in dessert form—no plane ticket required.
Why You’ll Love This Lilikoi Bar Recipe?
- Tropical, sweet, and tangy – Think lemon bars, but way more exciting.
- Easy to make – No fancy ingredients or complicated steps here!
- Perfect balance – Buttery crust + tangy passion fruit = perfection.
- Great for any occasion – From summer BBQs to winter days when you just need a little sunshine.
Ingredient Notes:
Here’s What You’ll Need & Why It Works
For the Crust:
- Flour (2 cups) – The base of that classic shortbread texture.
- Unsalted Butter (¾ cup) – The secret to making it rich and melt-in-your-mouth good.
- Brown Sugar (½ cup) – Adds a subtle caramel note that takes it up a notch.
- Salt (½ teaspoon) – A little contrast makes the sweetness shine.
For the Lilikoi Custard:
- Eggs (4 large) – The key to that silky smooth, rich custard.
- Granulated Sugar (1 ¼ cup) – Adds just the right amount of sweetness.
- Flour (⅓ cup) – Helps thicken the curd perfectly.
- Lilikoi Juice (¾ cup) – The star of the show! Use fresh, frozen, or even high-quality bottled juice.
- Powdered Sugar (¼ cup) – For that classic, bakery-style dusting on top.
How To Make Lilikoi Bar?
Step 1: Prep the Oven & Make the Crust
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, mix together flour, butter, brown sugar, and salt until it resembles soft, crumbly sand. Pour it into the baking dish and press it down firmly to create an even crust.
Bake for 15 minutes, or until the edges start turning golden. While it’s baking, let’s make the lilikoi filling!
Step 2: Make the Lilikoi Custard
In another bowl, whisk together the eggs, sugar, and flour until smooth. Slowly pour in the lilikoi juice, whisking continuously to keep the mixture silky.
Step 3: Bake Until Perfect
Once the crust is done, pour the lilikoi mixture right on top. Bake for 30 minutes. The filling will puff up—don’t panic! It’s just doing its thing. Once it settles back down and the edges are slightly golden, you’re good to go.
Step 4: Cool, Slice & Enjoy
Want To Save This Recipe?
Let the bars cool completely before slicing. (Trust me, waiting is the hardest part.) Once they’re cool, dust with powdered sugar, slice into squares, and enjoy!
Storage Options:
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual bars and freeze for up to 3 months. Thaw before serving.
- Best Served: Chilled or at room temperature—they’re delicious either way!
Variations and Substitutions:
Want to get creative? Here are a few fun ideas:
- Gluten-Free: Swap regular flour with a gluten-free flour blend.
- Different Fruit Flavors: Try lemon, lime, or guava juice instead of lilikoi.
- Coconut Crust: Add ½ cup shredded coconut to the shortbread for a tropical twist.
- Extra Tang: Stir in ½ teaspoon of lemon or lime zest to the custard.
What to Serve with Lilikoi Bar?
Lilikoi bars are amazing on their own, but if you want to get fancy, try these pairings:
- Fresh whipped cream – Light, fluffy, and a perfect contrast to the tangy curd.
- Fresh berries – Strawberries, raspberries, or blueberries add a little extra pop.
- Iced tea or coffee – The sweet-tart bars + a warm drink = perfection.
- Vanilla ice cream – Because everything is better with ice cream.
Frequently Asked Questions:
Can I use bottled passion fruit juice?
Yep! Just make sure it’s 100% juice and not a sweetened syrup.
How do I know when the bars are done?
The filling should be set but still slightly jiggly in the center. It will firm up as it cools.
Can I make these ahead of time?
Absolutely! They taste even better the next day after chilling.
Bring Hawaii to Your Kitchen!
If you love bright, tropical flavors, this Lilikoi Bar Recipe is a must-try. Whether you’re reminiscing about a Hawaiian getaway or just looking to shake up your dessert routine, these bars will instantly transport you to paradise.
So, have you ever tried baking with lilikoi? Let me know in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lilikoi Bar Recipe
Ingredients
For the Crust
- 2 cups all-purpose flour
- ¾ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ teaspoon salt
For the Lilikoi Custard
- 4 large eggs
- 1¼ cups granulated sugar
- ⅓ cup all-purpose flour
- ¾ cup lilikoi passion fruit juice
- ¼ cup powdered sugar for dusting
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and line it with parchment paper.
- In a large mixing bowl, combine the flour, butter, brown sugar, and salt. Mix thoroughly until the texture becomes crumbly. Transfer the mixture to the prepared baking dish and press it down firmly to form an even layer.
- Bake for 15 minutes, or until the edges are lightly golden. While the crust is baking, proceed with preparing the filling.
Prepare the Lilikoi Custard
- In a separate mixing bowl, whisk together the eggs, granulated sugar, and flour until smooth. Gradually pour in the lilikoi juice, whisking continuously to ensure the mixture is well incorporated and free of lumps.
Bake the Lilikoi Bars
- Once the crust has finished baking, remove it from the oven and carefully pour the prepared lilikoi custard over the warm crust. Return the dish to the oven and bake for 30 minutes, or until the filling has set and slightly puffs up. The edges should be lightly golden.
Cool and Serve
- Allow the bars to cool completely at room temperature. Once cooled, slice them into squares and lightly dust with powdered sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
