Lilikoi Bar Recipe
These lilikoi bars feature a rich, buttery shortbread crust topped with a smooth, tangy passion fruit custard. Finished with a light dusting of powdered sugar, they offer a perfect balance of sweetness and citrusy brightness, bringing a taste of the tropics to your table.
24 Servings
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
To make these bars gluten-free, substitute the all-purpose flour in both the crust and the custard with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or another stabilizer for proper texture.