Lilikoi Bars Recipes

LILIKO'I BARS

Steps:

• Preheat oven to 350F.
• To a large bowl add flour, butter, sugar, and salt. Mix until well combined.
• Spray a 9x13 inch baking dish with non-stick cooking spray. Pour crust mixture into the pan and gently pat down to create the crust layer. Bake for 15 minutes. While the crust is baking, begin the liliko'i layer.
• To another bowl add eggs, sugar, and flour. Mix until well combined. Then add liliko'i juice and mix again until well combined.
• Once the crust has finished par baking, pour the liliko'i mixture over the top. Bake for 30 minutes. The liliko'i curd will puff up and then sink down. Once it has sunk down and the edges have just begun to brown it is done.
• Cool completely then cut into squares. Sprinkle with powdered sugar and ENJOY!

LILIKOI BARS

Steps:

• Preheat oven to 350 degrees.
• Using an electric mixer, cream butter and sugar until light and fluffy.
• Combine flour and salt. Using the mixer set to low, add to butter until just mixed.
• Dump dough onto a well-floured board and gather into a ball. Flatten the dough into a 9 x 13 inch baking sheet with your hands. Chill for 30 minutes. Bake 15-20 minutes, until lightly browned. Cool.
• FOR FILLING, whisk together eggs, sugar, zest, lilikoi juice and flour. Pour over the cooled crust and bake 25 to 30 minutes until the filling is set. Cool to room temperature. Cut into squares or triangles and dust with powdered sugar.
• OPTIONAL GLAZE: 1/4 c water, 1/2 c granulated sugar, 1/4 c lilikoi fruit juice (about 6 lilikoi), and Juice of 1/4 lemon. Boil the 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.
• IF YOU WANT TO MAKE IT INTO CUPCAKES: Use cupcake liners in cupcake pan. Fill each 1/2-3/4 full with batter. Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check for doneness with a wooden toothpick. It should come out clean. Let cupcakes cool in the pan for 5-10 minutes, then remove and cool completely on a wire rack.

LILIKOI BARS

Steps:

• Preheat the oven to 350 degrees.
• For the crust: In a medium sized bowl mix together the butter, flour, brown sugar and salt. Mix until fully combined.
• Line a 9×13 pan with tinfoil so that the tinfoil goes all the way up all four sides. Spray the tinfoil with cooking spray.
• Press the dough into the pan and bake for 15-20 minutes or until the crust edges are just slightly starting to brown.
• While the crust is baking, make the filling. For the filling, combine all the filling ingredients in a medium sized bowl and whisk them together until everything is completely homogeneous.
• Once the crust is done, remove it from the oven and immediately pour the filling over the top.
• Return to the oven and bake for an additional 35-40 minutes or until it is set. The center should not jiggle at all.
• Remove from the oven and let it cool completely. Once it is cool enough to handle, cover it with plastic wrap and put it in the fridge while you make the whipped topping.
• For the whipped topping, cream together the cream cheese and powdered sugar until completely smooth.
• Slowly drizzle the 2 cups of cream into the cream cheese mixture while using a stand mixer or a hand mixer with the whisk attachment on. Mix for 3-4 minutes until the mixture has formed stiff peaks and resembles whipped cream.
• Once the bars are completely cool, use a 1M pastry tip and pastry bag to frost the bars in a squiggly line pattern. If you don't have access to a piping bag and piping tip, spread the whipped topping evenly over the top of the bars.
• Cut into squares and serve cold. Store leftovers in the fridge.
• Optional: Drizzle the top with lilikoi syrup (like pictured).

SWEET LILIKO'I (PASSION FRUIT) BARS

Steps:

• Extract the juice from lilikoi by cutting it in half then scoop out the contents into a blender.
• Turn on the blender at low speed for a few minutes to separate the seeds from the pulp and juice. Strain it through a mesh. Measure out 1 cup of the juice and set aside.
• For the shortbread crust, sift 2 1/2 cups of flour into a large bowl. Also sift in the powdered sugar and salt. Whisk together. Melt the butter and combine it in the bowl until it looks crumbly.
• Line a 9x13 inch baking pan with parchment paper. Pour in the crumble mixture. Pat down the mixture with your hands or anything with a flat surface. Bake it at 350 degrees Fahrenheit for 20 minutes or until it is a light golden brown. Set aside to cool.
• To make the lilikoi filling, combine the sugar and flour in a large bowl. Whisk it together. Add in the lilikoi juice and eggs. Mix until it is combined well. Pour the mixture onto the finished shortbread crust.
• Bake it in the oven for another 25 minute. It will look a little wobbly in the middles, but if the sides are firm, it is ready to take out from the oven. Let it cool for an hour, then chill in the fridge for two hours or more.
• Cut the lilikoi bars into squares. For clean cuts, wipe your blade in between cuts. Sprinkle or dust on more powdered sugar. Serve and enjoy these onolicious lilikoi bars!