Lilikoi Bars (Hawaiian Passion Fruit Lemon Bars)

Lilikoi grows wild all over the island of Kauai and we’re harnessing all the tropical flavours of this special fruit with Lilikoi Bars- essentially Hawaiian Passionfruit Lemon Bars!

If you love sitting down with a square(or 4), of tart lemon bars at the height of the summer, you’ll love this recipe as much as me! I make it near once a week during passionfruit season to bring to all kinds of functions, and everyone always RAVES!

The sweet and tart lilikoi flavour paired with traditional lemon curd and a thin shortbread crust is a pretty dreamy combo.

My neighbors also love this Lilikoi Cheesecake and Malasadas with Lilikoi Curd!

What IS lilikoi?

Most commonly called Passionfruit, lilikoi is a round, purple, Hawaiian passionfruit. There are different types, the most popular being the big round passionfruit and the softer-fleshed Jamaican lilikoi, which I haven’t seen anywhere besides growing wild on Kauai.

Lilikoi is the Hawaiian name for passion fruit. If you’ve never had it before, imagine a bright, intensely aromatic fruit with a sweet-tart flavor…

My grandfather came to visit me and my mom on the island when i was little and was so obsessed with Jamaican lilikoi he tried to send a big bag of them back to New York. Ummmm that didn’t go so well lol!!!!

You can find lilikoi pulp frozen next to the mango in the grocery store, and fresh at the farmers market. I grown a vine in my backyard which produces around 100 lilikoi every season- highly recommend getting yourself one if you have the space!

So which lilikoi should i use?

I always use the fresh fruit from my garden, i cut open around 4 passionfruit and scoop the pulp and juices into a strainer over a measuring cup and let the juice strain out. 

The second best option to fresh fruit juice is buying the frozen pulp, letting it defrost and then straining it the same way(or you can keep the seeds if you want! They look pretty but i prefer a smooth curd- whatever you like).

If you can find 100% pure passionfruit juice that will also work great, and in a pinch you could even use a passionfruit-mango juice mix, preferably with no added sugars. I’ve tried this and don’t find the mango adds any significant taste.

Why You’ll Love These Lilikoi Bars

• buttery shortbread crust
• creamy/tangy citrus filling( made in ONE bowl!)
• passion fruit gives them a tropical twist
• one-bowl filling, yes im saying this again
• easy to make
• great make-ahead dessert(can freeze and defrost for breakfast or bringing to a new neighbor!)

How to Make Lilikoi Bars

This recipe is so simple and basically is made of two steps, crust & curd.

1. Make the shortbread crust (beat the butter and sugar, then add flour and press into an 8×8 inch pan)
2. Bake the crust(15 minutes)
3. Whisk the lilikoi lemon filling
4. Pour over the hot crust
5. Bake again (18 minutes)
6. Cool completely
7. Dust with powdered sugar and slice

Lilikoi Bars (Hawaiian Passion Fruit Lemon Bars)

Estee

Sweet and Tangy Lilikoi Lemon bars with a shortbread base and one-bowl lemony lilikoi curd.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Course dessert

Cuisine Dessert, Hawaiian

Servings 20 squares

Ingredients

  

For the base:

• ¼ cup butter
• 2 Tablespoon sugar
• ⅔ cup flour
• Pinch of salt

For the filling:

• 4 eggs
• ⅔ cup sugar
• 3-4 teaspoons lemon zest
• ¼ cup lemon juice
• ¼ cup passionfruit juice with no added sugar
• 2 Tablespoons flour

To finish:

• Powdered sugar

Instructions

 

Prepare the base:

• Preheat oven to 320F (160C).
• Fit an 8×8 inch pan with parchment paper or butter the pan.
• Beat together the butter and sugar till creamy. Add the flour and salt and mix to combine- the mixture will be a bit crumbly. Press into prepared pan and bake for 15-20 minutes, until set and just golden.

Prepare the filling:

• While the base cooks, add filling ingredients to a bowl and whisk to combine well.
• Pour over the pre-baked crust and carefully return to the oven to bake for another 18 minutes, until the filling is set and the edges are lightly golden.
• Let cool and cut into squares.
• Dust with powdered sugar right before serving.
• (the powdered sugar will melt on top once in the fridge so wait to dust if not served immediately.)

Storage: These will keep for 3-4 days in the fridge

To freeze: freeze immediately before or after slicing and let thaw on the counter. Dust with powdered sugar before serving.

• Enjoy!