Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
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!
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, 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.
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 (½ 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
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.
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 ½-inch edge on all sides. (It will feel crumbly, but will come together the more you press into it.)
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.
2) Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
3) Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup!
4) Allow to cool and drizzle over lilikoi bars!
More hawaiian style recipes
A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze
LittleFerraroKitchen.com
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
Ingredients
Crust
- ½ lb unsalted butter room temperature
- ½ cup sugar
- 2 cup all purpose flour sifted
- ⅛ teaspoon kosher salt
Filling
Glaze- adapted from here
- ¼ cup water
- ½ cup granulated sugar
- ¼ cup lilikoi fruit juice about 6 lilikoi
- Juice of ½ lemon
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 (½ 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 ½-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: 490kcalCarbohydrates: 78gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 122mgSodium: 61mgPotassium: 152mgFiber: 1gSugar: 54gVitamin A: 776IUVitamin C: 12mgCalcium: 24mgIron: 2mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!
Angelina says
These look and sound incredible!
Samantha says
Thank you!!!They are wonderful!
Linda says
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?
Samantha says
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!
Laycie says
Entering! I love lilikoi bars! Can't wait to try this recipe 🙂
Samantha says
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!
Laycie says
Liked on Facebook 🙂
Tom Braak says
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.
Samantha says
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!
Lisa says
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! =)
Samantha says
Aloha Lisa!!! Thank you so much! You made my day!! I miss lilikoi so much! So glad the food processor helped!
Rachel @ My Naturally Frugal Family says
I tweeted the giveaway (@rachelkyle0402)
Rachel @ My Naturally Frugal Family says
I like you on FB (as My Naturally Frugal Family)
Rachel @ My Naturally Frugal Family says
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.
Erin says
These bars look amazing! I love that your mom sent you the fruit! Tropical desserts in the cold of winter are perfect!
Nonna says
I shared you link on my page. Serious Food for the Soul.
Cake Duchess says
So lovely to have found you today. Your bars are gorgeous! Love your giveaway!! Congrats on Top 9 Samantha:)
Jesica @ Pencil Kitchen says
I love passion fruit. and Their vibrant colors just brightens up any kind of dish.
eclairre says
This looks like a really interesting cook book! I'd love to win this. Thanks so much =)
BigFatBaker says
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 🙂