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The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

Home » A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

by Samantha · 75 Comments

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Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

Recipe Update: There have been several comments where readers have said the crust was not cooked through with the original time allotted.
I have retested the recipe with pre-baking the crust for 25 minutes and have updated the recipe as well.
 
This is possibly one of the best deserts that I have ever made.
 
I’ve made lemon bars before, but a taste of the islands takes this to an entirely different flavor profile that I have not experienced since I moved from Hawaii.
 
Mom still lives there, and I shared with many of you on Facebook and Twitter that I arrived home one day last week to a HUGE box of fresh lilikoi (Hawaiian for passion fruit).
Now when I mean fresh, I mean fresh from HER tree!
 

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

 
Can you believe it? The fruity smell was permeating out of the box even before I opened it!

A Few Tips on Working with Fresh Passion Fruit

So let me tell you about this beautiful tropical fruit, lilikoi.
  • The wrinklier it looks, the better and sweeter it is! So all that brown/wrinkle, that’s good stuff!
  • There are seeds inside that are practically impossible to break, so best way to remove the pulp and juice is a quick swish in the food processor or blender. (Will explain.)
  • Enjoy-lilikoi is AMAZING!

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

 

Lilikoi Bars, like Lemon Bars, but with a Hawaiian Twist

I had to pick the best desert possible to showcase this amazing and exotic fruit. I was thinking about lemon bars-how prefect are they. Tangy and sweet, a thick coating of fruit-this would fit perfectly for the
 lilikoi-And there we have it-Lilikoi Bars were born.
 
I wish blogs had some type of taste-sensory mechanism; there is nothing quite like the flavor of passion fruit. This unique flavor is romantic and tart. The aroma and scent alone bring me right back to Hawaiian waters and fresh citrus trees. Tasting its juice is exotic and floral, you know that it is passion fruit and nothing else. A strong citrus bite, but one that puckers well with added sweetness.
 
Note* I made this using fresh lilikoi, if you can not find fresh lilikoi, I have used Goya brand that has passion fruit pulp and works just as well! You can find it at most Asian or Latin American stores.
 

To Make the Lilikoi Juice

 
1) First, let’s make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

 
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.

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

 
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.
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
 

Now onto the Bars

1) Preheat the oven to 350 degrees Fahrenheit.
 
2) For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
 
3) Combine the flour and salt and with the mixer on low, add to the butter until just mixed.

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

4) 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 baking sheet, building up a 1/2-inch edge on all sides. (It will feel crumbly, but will come together the more you press into it.)

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

5) Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).

6) Bake at 350 degrees for 20-25 minutes until the crust is pale and the edges are lightly browned. Remove from oven and let cool for another 15 minutes (sometimes I even place it in the fridge to help it cool down).

For the Filling

Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.

 For the Lilikoi Glaze

 
1) Boil water and sugar in a saucepan over medium heat for 5 minutes.
 

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

2) Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

 
3) Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup!
 

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

 
4) Allow to cool and drizzle over lilikoi bars!
 
Print Recipe
3.78 from 31 votes

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

Prep Time10 mins
Cook Time1 hr
Cooling30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American, Hawaiian
Keyword: lilikoi bars, lilikoi recipe, passion fruit bars
Servings: 12 bars
Calories: 490kcal
Author: Samantha Ferraro

Ingredients

Crust

  • 1/2 lb unsalted butter room temperature
  • 1/2 cup sugar
  • 2 cup all purpose flour sifted
  • 1/8 tsp kosher salt

Filling

  • 6 large eggs at room temperature
  • 2 cup sugar
  • 1 cup lilikoi juice about 10 lilikoi
  • 1 cup flour
  • 1 lemon zested and juiced

Glaze- adapted from here

  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1/4 cup lilikoi fruit juice about 6 lilikoi
  • Juice of 1/2 lemon
US Customary - Metric

Instructions

  • First, make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.
  • 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.
  • 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.
  • Now onto the Bars. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • Combine the flour and salt and with the mixer on low and mix until just combined.
  • 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 baking pan building up a 1/2-inch edge on all sides.
  • Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
  • Then bake crust for 20-25 minutes until lightly browned. The crust should be light tan and the edges a lightly brown color. Remove from oven and let cool for another 15 minutes. (sometimes I'll stick it in the fridge to help cool down).
  • For the filling, Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour.
  • Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.
  • For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
  • Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
  • Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
  • Allow to cool and drizzle over lilikoi bars.

Notes

I made this using fresh lilikoi, if you can not find fresh lilikoi, I have used Goya brand that has passion fruit pulp and works just as well! You can find it at most Asian or Latin American stores.
Passion Fruit Bars Recipe adapted from Ina Garten Lemon Bars
 
 

Nutrition

Calories: 490kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 61mg | Potassium: 152mg | Fiber: 1g | Sugar: 54g | Vitamin A: 776IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 2mg
 
 Now for the Giveaway!
 
When my mom mailed me this box of passion fruit, it made me really miss Hawaii and I wanted to be able to share my love of Hawaii with all of you.
 
One of my favorite cook books, and one that my mom gave to me when I moved from Hawaii to Cali is “Another Taste of Aloha“. Last week I bought another copy to give away to one of my readers!
 
 
A little taste of the Tropics during the Holiday season!
 
Giveaway is now CLOSED
 
How To Enter:
  • Write a comment below saying anything. Anything at all 🙂  (Please don’t comment as anonymous-leave your name so I can contact you if you win).
To receive additional entries, you can also:
  • Like my Facebook page and leave a comment below telling me you did so (or let me know that you already do).
  • Follow me on Twitter and leave a comment below telling me you did so (or let me know that you already do).
  • Tweet about this giveaway: “Enter to win the “Another Taste of Aloha Cook Book” Giveaway hosted by @FerraroKitchen  and leave a comment below saying you did so.
  • Be sure to use separate comments for each entry!
 
 Enjoy and Mele Kalikimaka!
 

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Asian + Hawaiian Recipes, Baking, Desserts

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Comments

  1. BigFatBaker says

    December 4, 2011 at 7:17 pm

    Omg I love passion fruit and would love one of these bars right now! They sounds absolutely amazing. I really need to find somewhere that sells the pulp/concentrate! Your giveaway book looks so fun too! I'd love to win a Hawaii based book 🙂

    Reply
  2. BigFatBaker says

    December 4, 2011 at 7:18 pm

    I tweeted your giveaway!

    Reply
  3. BigFatBaker says

    December 4, 2011 at 7:19 pm

    I follow you on Twitter 🙂

    Reply
  4. eclairre says

    December 4, 2011 at 9:13 pm

    This looks like a really interesting cook book! I'd love to win this. Thanks so much =)

    Reply
  5. Jesica @ Pencil Kitchen says

    December 5, 2011 at 2:44 am

    I love passion fruit. and Their vibrant colors just brightens up any kind of dish.

    Reply
  6. my-imperfect-kitchen.com says

    December 5, 2011 at 4:21 am

    Aloha Samantha! Those bars look AMAZING! How wonderful to get a box of fruit from home! I think it's a great idea to give away a cookbook from home too. Good luck with it!

    Reply
  7. my-imperfect-kitchen.com says

    December 5, 2011 at 4:24 am

    I didn't know you were on Twitter! I'm a new follower! 🙂

    Reply
  8. FoodEpix says

    December 5, 2011 at 5:20 am

    Looks delicious. Would love for you to share this with us over at foodepix.com.

    Reply
  9. AlohaKarina says

    December 5, 2011 at 2:20 pm

    I love Lilikoi also. I wonder if you could get away with making these with lilikoi jam somehow? That's about all that I can find here on the East Coast.

    I have followed you on FB, Twitter, and tweeted about your giveaway. Mahalo for such a yummy-looking recipe. I grew up in Aiea so I'd love to win this cookbook–I don't have it. 🙂

    Aloha! (@AlohaKarina on Twitter)

    Reply
  10. AlohaKarina says

    December 5, 2011 at 2:22 pm

    lol I just realized I need to leave separate comments for each entry. So the other was for twitter…This one is for Facebook. (I really want to win this cookbook!) 🙂

    Reply
  11. AlohaKarina says

    December 5, 2011 at 2:24 pm

    And I tweeted your contest. 🙂 That's three entries…that's enough. I feel like I'm cheating! Aloha and Mahalo from Maine!

    Reply
  12. Cake Duchess says

    December 5, 2011 at 5:15 pm

    So lovely to have found you today. Your bars are gorgeous! Love your giveaway!! Congrats on Top 9 Samantha:)

    Reply
  13. Emily says

    December 5, 2011 at 6:20 pm

    Aren't junior league cookbooks the best?

    Reply
  14. Jo says

    December 5, 2011 at 8:08 pm

    Lilikoi my absolute favorite! My mouth was just watering looking at these pictures and reading the recipe.

    Longing for a kailua passion right about now as well.

    I will figure a way to make these even if I have to get my friend to send me some of her fresh lilikoi, like your mom did!

    Jo

    Reply
  15. Jo says

    December 5, 2011 at 8:09 pm

    following you on twitter

    Reply
  16. Jo says

    December 5, 2011 at 8:12 pm

    liked on facebook as well

    Reply
  17. shteyndl says

    December 5, 2011 at 11:58 pm

    Growing up in the Virgin Islands, Passion Fruit has always been one of my favorites. This looks incredible!

    Reply
  18. shteyndl says

    December 6, 2011 at 12:00 am

    liked you on facebook

    Reply
  19. Renee says

    December 6, 2011 at 12:41 am

    FYI – my first comment is gone. Sorry you are having comment issues with Blogger.
    I have not cooked with Lilikoi before but this has inspired me to give it a try. Thanks for the helpful information on seeding the fruit.

    Reply
  20. Stephanie @ Eat. Drink. Love. says

    December 6, 2011 at 2:02 am

    Woo! Congrats on Top 9! These look wonderful!

    Reply
  21. Stephanie @ Eat. Drink. Love. says

    December 6, 2011 at 2:02 am

    We're already fb friends 🙂

    Reply
  22. Stephanie @ Eat. Drink. Love. says

    December 6, 2011 at 2:03 am

    I already follow you on Twitter!

    Reply
  23. Lauren says

    December 6, 2011 at 2:42 am

    I'm going to Hawaii for Xmas! I'd love this to practice the cuisine 🙂

    Reply
  24. Anonymous says

    December 6, 2011 at 4:55 am

    Fabulous recipe! Can't wait till my lilikoi ripen on my vine!

    Reply
  25. Nonna says

    December 16, 2011 at 1:44 am

    I follow you on Facebook.

    Reply
  26. Nonna says

    December 16, 2011 at 1:44 am

    I follow you on Twitter!

    Reply
  27. Nonna says

    December 16, 2011 at 1:44 am

    I follow you on Pinterest. I lived in Hawaii and would love to win this cookbook : )

    Reply
  28. Nonna says

    December 16, 2011 at 1:46 am

    I shared you link on my page. Serious Food for the Soul.

    Reply
  29. Erin says

    December 16, 2011 at 2:52 am

    These bars look amazing! I love that your mom sent you the fruit! Tropical desserts in the cold of winter are perfect!

    Reply
  30. Rachel @ My Naturally Frugal Family says

    December 16, 2011 at 7:29 pm

    What a wonderful mom you have. I would have loved to receive a box like that.
    Then your recipe is just wonderful. Thanks so much for sharing.

    Reply
  31. Rachel @ My Naturally Frugal Family says

    December 16, 2011 at 7:30 pm

    I like you on FB (as My Naturally Frugal Family)

    Reply
  32. Rachel @ My Naturally Frugal Family says

    December 16, 2011 at 7:31 pm

    I tweeted the giveaway (@rachelkyle0402)

    Reply
  33. Lisa says

    July 28, 2014 at 11:42 am

    i wanted to send a big mahalo out to you for the idea of pulsing the lilikoi in the food processor! for YEARS i have juiced lilikoi using my old standard methods of elbow grease, spoons, sieves and cheese cloth. the food processor technique was BRILLIANT! i had a batch of lilikoi to use and i was searching for new recipes to try out when i stumbled across your recipe. although i have a tried-and-true lilikoi bar recipe, your technique tips made my day! MAHALO NUI LOA!! and this recipe does look onolicious! =)

    Reply
    • Samantha says

      July 30, 2014 at 1:26 pm

      Aloha Lisa!!! Thank you so much! You made my day!! I miss lilikoi so much! So glad the food processor helped!

      Reply
  34. Tom Braak says

    June 10, 2015 at 5:46 pm

    My wife and I are going to make these bars tomorrow, along with some key lime bars. Looks like you added powdered sugar before the glaze. Is that correct? Recipe looks terrific. Don’t have lemons here in Haiti so will use limes.

    Reply
    • Samantha says

      June 12, 2015 at 9:04 am

      Hi Tom! Sorry I didn’t reply sooner, I just got back from traveling. Actually, it is either the powdered sugar OR the glaze, I think both would be too sweet (I’ll make the correction). Please let me know how they came out!

      Reply
  35. Laycie says

    January 9, 2016 at 2:16 pm

    Liked on Facebook 🙂

    Reply
  36. Laycie says

    January 9, 2016 at 2:16 pm

    Entering! I love lilikoi bars! Can’t wait to try this recipe 🙂

    Reply
    • Samantha says

      January 10, 2016 at 10:11 am

      Hi Laycie!! I’m so sorry, but the giveaway is closed! That post was from a few years ago 🙂 But thank you for liking me on Facebook and I hope you do try the recipe!

      Reply
  37. Linda says

    January 11, 2016 at 11:24 am

    Could you clarify the directions for the glaze of the lilikoi bars? It says juice of 1/4 lemons. Does this mean juice of a quarter of a lemon, as in a lemon wedge? Or juice of 1 to 4 lemons?

    Reply
    • Samantha says

      January 12, 2016 at 10:01 am

      Hi Linda! I meant a quarter-half of a lemon. So when making the glaze, I just cut the lemon and squeeze the juice in. Hope that helps!

      Reply
  38. Angelina says

    January 12, 2016 at 2:58 am

    These look and sound incredible!

    Reply
    • Samantha says

      January 12, 2016 at 9:59 am

      Thank you!!!They are wonderful!

      Reply
  39. Lynne de Bie says

    January 12, 2016 at 2:02 pm

    My brother and sister-in-law (who live in Hawaii) gave me the original “A Taste of Aloha” cookbook in the mid-80’s–love the recipes! We can get passion fruit juice in California–so I am going to try your recipe–it looks yummy.

    Reply
    • Samantha says

      January 12, 2016 at 10:29 pm

      Hi Lynne! I’m in Cali too and found Goya brand passion fruit! it doesn’t taste the same but does the trick! I also strained it after it defrosted! Have fun!

      Reply
  40. Evie Malea says

    January 13, 2016 at 3:03 am

    I love Lilikoi. It has been my passion the last 2 years since the grow ony yard( the red ones$) and my neighbors yellow ones. I pick th everyday on my walk! Would love a cookbook. Mahalo for sharing da Aloha.

    Reply
  41. Samantha says

    January 17, 2016 at 8:50 am

    Thanks for the tip!! Yes, I know! That post was made a few years ago!

    Reply
    • Jodi says

      January 30, 2017 at 4:20 pm

      I was wondering if someone was going to say that. Haha! Just made these last night with lilikoi from a friend’s vine. So good! Hope your travels bring you back to Hawaii! It’s a place that stays with you forever.

      Reply
  42. Roxanna says

    January 30, 2016 at 7:36 pm

    Aloha!
    I am making lilikoi bars for a friends birthday on Monday. I picked the lilikoi off my neighbors vine so I will be making her a lilikoi cheesecake after I make the bars.
    Mahalo from the Big Island of Hawaii
    Roxanna Lopez

    Reply
    • Samantha says

      February 4, 2016 at 7:59 am

      Aloha Roxanna!! I miss lilikoi so much!! Have fun baking 🙂

      Reply
  43. Barbara says

    August 17, 2016 at 1:48 pm

    Can these bars be frozen?

    Reply
    • Samantha says

      August 17, 2016 at 6:40 pm

      Hi Barbara! I haven’t frozen them before but had refrigerated them for 2-3 days and they were great. I think freezing would be ok, but as they thaw there may be some condensation but taste shouldn’t be altered.

      Reply
  44. Beverly M Welch says

    December 30, 2016 at 11:32 pm

    Good evening. I just wanted to share with you. My recipe is very similar to yours, with a few ‘quirks’!
    In the crust, I add a scant handful of crushed toasted raw macadamia nuts. For the flour, I substitute 3/4 organic coconut flour for standard. I bake the crust first.
    In the filling, I leave in the seeds for both nutritional and as the tickets contact.
    Just wanted to share…

    Reply
    • Samantha says

      December 31, 2016 at 9:07 am

      Thanks you for sharing! I love the addition of mac nuts!! Happy New Years!

      Reply
  45. Haley says

    March 1, 2017 at 7:23 am

    Made these last night for book club…so glad we tasted them before we left- they were totally inedible! The crust was fine but the filling tasted like gummy raw flour. What a waste of wonderful homegrown Lilikoi.

    Reply
    • Samantha says

      March 1, 2017 at 8:00 am

      So sorry that happened Haley 🙁 Do you have any questions about the recipe I can help figure out? I can assure you, I’ve made this exact recipe no less than dozens of times without failure.

      Reply
    • Samantha says

      February 12, 2020 at 4:19 pm

      Hi Haley! This is an incredibly late reply but I wanted to let you know that I retested the recipe and have updated the post and recipe as well. I pre-baked the crust for 25 minutes, let cool, added filling and cooked for 35-40 minutes. Bars are perfect..filling is set and crust is golden brown on the bottom. I hope you will try the recipe again..it really is wonderful.

      Reply
  46. Janis L Nelson says

    May 6, 2017 at 11:50 am

    I am sorry to say that I made these and it was a complete disaster. When I checked after 30 minutes, the bars were nowhere near done. It took almost an hour to set. Also, the crust crumbled into crumbs and was under-cooked, and separated from the filling. Also, the filling was like rubber, and tasteless. I followed your directions to the letter. I keep thinking I missed something. Are you sure it would be better to bake the crust first or cook the filling before putting it into the pan.

    Reply
    • Samantha says

      May 9, 2017 at 4:31 pm

      Janis, I am so sorry it didn’t work out for you. I am honest when I say I have never dealt with the issues that you just mentioned…ever and I have made the lilikoi bars no less than a dozen times. I would not recommend baking the filling beforehand because it seems like that would overcook the eggs. As far as the crust, after making the dough initially it is a bit crumbly, but with all the butter added and as you work it into the pan, it forms a cohesive crust. If you would like to email me, I’ll be happy to talk over the recipe with you and maybe find a solution togetehr? It really is one of my favs!

      Reply
    • Theresa says

      May 19, 2017 at 8:10 am

      I had the same problem and took off the filling, pressed the crust down again and baked it for 25 mins until golden brown, then made another filling and poured it over the cooled crust. It’s in the oven now, looking much better than the pale white crust the first time around

      Reply
  47. marilyn "Ohana Mama" wallace says

    September 17, 2017 at 1:16 pm

    aloha mai ka mokupuni nuiʻo Hawaiʻi. He nui nā lilikoi a puni iaʻu. ʻO kaʻala mai ko lākou pua nani e hoʻopiha i ka ea. ʻO Hawaiʻi kekahi wahi kūikawā loa no kaʻuhane e noho ai. . . makeʻoe i ka’āina. Ke hoʻouna aku nei au i nā manaʻo maikaʻi iāʻoe.

    Reply
  48. TRB says

    February 5, 2018 at 10:54 pm

    5 stars
    If you are looking for a lilikoi puree – DaVine Foods in Hawaii has an awesome one – no additives! https://www.davinehawaii.com/product/passion-fruit-puree/

    Reply
  49. Lyn says

    October 1, 2018 at 9:43 am

    4 stars
    I made these bars last night – the flavor is wonderful but the crust was nearly raw. I did what another commenter here did and scraped off the topping and baked the crust for another 30 minutes. That made it much better but of course the top was a scrambled mess to put back on since it had already been cooked. I went back and looked up Ina Garten’s lemon bars recipe from which this one said it is derived, and sure enough, Ina has you bake the crust separately for 30 minutes before putting the topping on and cooking that.

    Reply
    • Samantha says

      October 1, 2018 at 10:22 am

      Hi Lyn! Thank you for commenting…I will definitely retest the recipe and make sure it is not raw. Though, so odd since I have made them a number of times with success. I’ll definitely retest and will notate it in my blog post and recipe. Thank you again and I am glad they turned out well in the end!

      Reply
  50. Lily says

    February 26, 2019 at 10:30 am

    I have made these a handful of times and each time I do the filling is rubbery and separates from the undercooked crust. I followed your receipe to the letter

    Reply
    • Samantha says

      March 3, 2019 at 8:21 am

      Hi Lily! I have never had that problem of rubberiness or the filling pulling apart. I use the same base for other “bars” on my site too. However, I plan on re-testing these and will follow up! Thank you for commenting.

      Reply
  51. Carolyn says

    September 30, 2019 at 10:05 am

    5 stars
    I just made these for a pool party and they were a huge hit. Thank you so much for this recipe.

    Reply
    • Carolyn says

      September 30, 2019 at 10:08 am

      By the way, I should mention, I made it with Gluten Free Flour (Cup 4 Cup) and I did cook the crust first as I’m used to doing that for lemon bars.

      Reply
    • Samantha says

      September 30, 2019 at 10:41 am

      Thank you so much for sharing your comment!

      Reply
  52. Ann says

    January 16, 2020 at 6:44 pm

    I am sorry my dear but this recipe is a disaster. It’s been 45 min and the filling is not set up at all and the crust is completely white. I have precooked crust always for lemon bars but thought you must know a better way! This will take at least an hour.
    Yes in the picture you show powdered sugar topped with glaze. Well I am indeed sad as it took some work for the lilikoi juice etc and I am suspecting this is not a success! Will update if I am wrong. I am a good experienced cook and this is just too much liquid among other things. I enjoy reading your blog but you must be doing a few other things automatically and forgetting to tell us!

    Reply
    • Samantha says

      February 12, 2020 at 4:17 pm

      Hi Ann and thank you for your comment. I just retested the recipe and have updated the post adn recipe as well. I pre-baked the crust for 25 minutes, let cool, added filling and cooked for 35-40 minutes. Bars are perfect..filling is set adn crust is golden brown on the bottom. I hope you will try the recipe again..it really is wonderful.

      Reply

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  4. Rum Passion Fruit Cake | Garlic & Zest says:
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Hi, I’m Samantha!

I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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The Little Ferraro Kitchen
Sunday Cooking Project: Falafel Bowls!⁠ ⁠ I li Sunday Cooking Project: Falafel Bowls!⁠
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I like to keep it simple and let the perfectly fried falafel shine.⁠
Then fill with all your favorite Mediterranean bites: chopped salad, cubed feta with a good sprinkle of za'atar, creamy hummus and a good drizzle of tahini yogurt sauce. ⁠
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What would you put in your falafel bowl?⁠
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For the full recipe, click on the link in my bio and then on the photo!⁠
*Round Borek Stuffed with Cheese and Wilted Greens *Round Borek Stuffed with Cheese and Wilted Greens*⁠
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The trick to working with phyllo is to be confident and deliberate! (And to always keep a damp towel over the sheets). ⁠
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Don’t let the phyllo control you..some sheets may crumble and break, but that’s ok, because when it’s all rolled up and stuffed with shallots, cheese and wilted greens, no one will ever suspect. ⁠
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Then sprinkle on a healthy amount of Parmesan, Aleppo and Za’atar, and you my friends have made the most fantastic savory borek. ⁠
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(For the full recipe, head to the link in my bio and click on the photo!)⁠
*Quinoa Beet Salad with Blood Orange, Feta and Pom *Quinoa Beet Salad with Blood Orange, Feta and Pomegranate*⁠
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For when you need a pop of color during these cool winter days. So thankful for bright citrus and pomegranate this season. ⁠
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And this is the perfect 'make ahead' salad. Just toss together:⁠
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*cooked quinoa⁠
*roasted yellow beets⁠
*blood orange segments⁠
*crumbled feta cheese⁠
*pomegranate seeds⁠
*fresh mine leaves (but add right at serving or the herbs will wilt). ⁠
*blood orange vinaigrette⁠
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For the full recipe, click on the link in my bio and then on the photo..easy peezy!⁠
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*Tomahawk Steak with Chimichurri Compound Butter*⁠
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Last minute inspiration and a few tips on making a BOMB steak:⁠
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*Remove steak from fridge at least 20 minutes before cooking.⁠
* Season meat liberally with S+P⁠
* Get your cast iron nice and HOT!⁠
* Sear steak until deeply charred (don't touch it), then flip.⁠
 (This is where you can baste with butter and herbs or finish with a compound butter)⁠
*Once steak is done, let it rest on a cutting board for at least 5-10 minutes.⁠
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For the complete recipe, click on the link in my bio and then on the photo!⁠
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*Vegetarian Mezze Platter*⁠ ⁠ This is the true *Vegetarian Mezze Platter*⁠
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This is the true way to my heart. A simple platter full of all my Mediterranean favorites. ⁠
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*Stuffed grape leaves⁠
*Creamy Hummus⁠
*Whole Castelveltrano olives⁠
*Tangy Labneh⁠
*Fresh Fruit and Vegetables ⁠
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How would you personalize a mezze platter?⁠
*Julia Child's Boeuf Bourguignon*⁠ ⁠ A few yea *Julia Child's Boeuf Bourguignon*⁠
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A few years ago I participated in an international online celebration for Julia Child's 100th birthday. ⁠
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A handful of us cooked a different JC recipe each week for 100 days leading up to her birthday..it was so fun! ⁠
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And Boeuf Bourguignon was the delicious finale. I've since  made it a good few handful of times and found some shortcuts from the original recipe. (Ssh, don't tell Julia). ⁠
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For instance, Julia insists on BOILING the lardons (or bacon) instead of rendering! ⁠
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Have you made this iconic dish? It's well worth the effort, trust me!⁠
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(For the full recipe with step by step photos + tips, click on the link in my bio!)⁠
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Just a few of the bites we’ll be making at next Just a few of the bites we’ll be making at next weeks virtual cooking class! 

Come cook with me and make some delicious vegetarian mezze on Valentine’s Day! 

We’ll make a cocktail/mocktail too and I’m offering a discount if you refer a friend to come as well! 

Send me a private message if you have any questions.

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