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Lilikoi Bars (Hawaiian Passion Fruit Lemon Bars)

Estee
Sweet and Tangy Lilikoi Lemon bars with a shortbread base and one-bowl lemony lilikoi curd.
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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 8x8 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!