Passion Fruit (Lilikoi) Bars
These easy Passion Fruit Bars feature a buttery shortbread cookie crust and a gooey and rich passion fruit curd filling. This tropical twist on the classic lemon bars tastes just like a much-needed vacation!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter (room temperature)
- ¼ cup white granulated sugar
- 1 cup all-purpose flour (sifted)
- ⅛ tsp salt
- 4 eggs (room temperature)
- ½ cup passion fruit purée ((see notes))
- 1½ cups white granulated sugar
- ¼ cup all-purpose flour (sifted)
- Powdered sugar (for topping (optional))
Instructions
- 1
Preheat the oven to 350°F. Lightly oil and line an 8x8 baking dish with foil or parchment paper, making sure to leave a generous amount of overhang.
- 2
In a food processor or stand mixer, cream butter and ¼ cup sugar until pale and fluffy, about 2-3 minutes. Then add sifted 1 cup flour and salt. Pulse until the dough is crumbly and the size of small pebbles, scraping down the sides of the bowl as needed.
- 3
Transfer the dough to the lined baking dish. Use your fingers to gently flatten dough along the bottom of the pan and slightly up the sides. Bake for 12-15 minutes or until edges are very lightly golden. Let cool.
- 4
While the crust is cooling, whisk eggs and passion fruit juice in a large bowl until frothy and homogenous. Whisk constantly while gradually adding in the 1½ cups sugar, followed by the sifted ¼ cup flour.
- 5
Once the crust is done, carefully pour the passion fruit batter into the pan. Bake for 25-35 minutes or until edges are set and center is still a little jiggly. Let cool on the countertop for an hour, then place in the fridge for 1-2 hours, best if overnight.
- 6
Remove the bars from the pan and cut into 2 inch squares. Option to sprinkle powdered sugar over the top. Serve chilled.