Ingredients

Crust
• 1/2 lb unsalted butter, room temperature
• 1/2 c sugar
• 2 c flour, sifted
• 1/8 tsp kosher salt
Filling
• 6 large eggs, at room temperature
• 2 c sugar
• 1 c fresh lilikoi juice (about 10 lilikoi)
• 1 cup flour
• 1 lemon, juice and zest
Glaze- adapted from here
• 1/4 c water
• 1/2 c granulated sugar
• 1/4 c lilikoi fruit juice (about 6 lilikoi)
• Juice of 1/4 lemons

Instructions

1. First, make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.
2. 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.
3. 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.
4. Now onto the Bars. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
5. Combine the flour and salt and with the mixer on low, add to the butter until just mixed.
6. 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 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
7. Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
8. For the filling, Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour.
9. Pour over the crust and bake for 30 minutes, until the filling is set. Let cool.
10. For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
11. Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
12. Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
13. Allow to cool and drizzle over lilikoi bars.