Liliko’i bars are a Hawaiian twist on lemon bars. Sweet yet tangy passion fruit curd baked atop a delicious buttery shortbread crust and sprinkled with powdered sugar. The perfect dessert to share with your family and friends.
Have you ever had something so yummy you just couldn’t put it down? You told yourself you were going to eat just one, then before you know it you ate 2 or 3 or 5? Well this my friends is that something.
This liliko’i bars recipe comes from my mother’s humble kitchen. Many hours of baking, tweaking the recipe, and baking again. And all to my benefit because these are amazing. Thanks mom!
If you love liliko’i, you’ve got to check out me recipe for liliko’i butter, liliko’i creme brulee, or liliko’i butter thumbprint cookies.
What is liliko’i?
Liliko’i is the Hawaiian word for passion fruit. It is sweet, yet tart fruit that is grown in tropical and subtropical regions. They come in both yellow and purple and are commonly harvested in fall and winter.
How to eat liliko’i?
The best way to eat liliko’i is right out of the rind. Cut the fruit in half and scoop out seeds. There are many little black seeds that are encased with a juicy pulp. Now the seeds are edible, but I’m not the biggest fan of eating it. An alternative to eating the seeds is juicing it.
And don’t worry if your liliko’i is wrinkly. That’s the best time to eat it.
How to juice a liliko’i?
After cutting the liliko’i in half, scoop out the seeds and place in a sieve over a bowl or cup. Then using the back of a spoon, press the seeds against the sieve to extract the juices. I’ve found that using a fruit juicer doesn’t release as much juice.
Ingredients for liliko’i bars
For the crust
- Flour
- Unsalted butter
- Brown sugar
- Salt
For the liliko’i custard
- Eggs
- Granulated sugar
- All purpose flour
- Liliko’i juice
- Powdered sugar
How to store liliko’i bars?
Once cooled, cut and store in an airtight container at room temperature for 2-3 days. Optionally, place in the refrigerator for up to a week.
Can you freeze liliko’i shortbread bars?
Liliko’i bars are great for freezing. Wrap the bars in plastic wrap or the plastic wrap alternative of your choice and then place in an airtight container or zip top bag for up to 3 months. Defrost at room temperature before serving.
Tips and tricks for delicious bars
- If you can not find fresh liliko’i, you can replace this with concentrates or puree. I like to use The Perfect Puree passion fruit concentrate. Of course you can also buy it on Amazon as well. If using this brand mix 3 tablespoons concentrate with ¾ cup water.
- If you do not have unsalted butter you can use salted butter, however remember to omit the added salt.
- Par baking the crust prior to baking the curd helps begin the baking process and ensures the crust is completely baked through.
- When baking liliko’i bars it is common for the curd layer to puff up. Continue baking until the curd sinks back down or the edges just start to brown. Once cooled the curd layer will settle.
- The liliko’i curd layer may have some divots. This is okay. It comes from pockets of air rising to the surface while baking.
- Powdered sugar is an optional topping.
For more delicious Hawaiian style desserts try these
How to make liliko’i bars?
- Preheat oven to 350F.
- To a large bowl add flour, butter, sugar, and salt. Mix until well combined.
- Spray a 9×13 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!
Liliko’i Bars
Equipment
Ingredients
For the crust
- 2 cups flour
- 3/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 teaspoon salt
For the liliko’i custard
- 4 large eggs
- 1 1/4 cup granulated sugar
- 1/3 cup all purpose flour
- 3/4 cup liliko’i juice
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350F.
- To a large bowl add flour, butter, sugar, and salt. Mix until well combined.
- Spray a 9×13 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!
Notes
- If you can not find fresh liliko’i, you can replace this with concentrates or puree.
- If you do not have unsalted butter you can use salted butter, however remember to omit the added salt.
- Par baking the crust prior to baking the curd helps begin the baking process and ensures the crust is completely baked through.
- When baking liliko’i bars it is common for the curd layer to puff up. Continue baking until the curd sinks back down or the edges just start to brown. Once cooled the curd layer will settle.
- The liliko’i curd layer may have some divots. This is okay. It comes from pockets of air rising to the surface while baking.
- Powdered sugar is an optional topping.
Nutrition
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You stated on tv that you also have a Guava Bars recipe but I could not find it when I used the “search” feature on your page. Will you be emailing it out to us?
Aloha Mary, If you type guava bars in the search bar it pops up as the number 1 result. Here’s the link https://keepingitrelle.com/guava-bars-recipe/
I’ve made this 3 times already. Everyone loved them. Thanks for the recipe!
Aloha Joni. So happy to hear. Thank you for sharing. Happy New Year!
Thanks for the recipe They turned out great!
Can Meyer lemon juice be substituted for the lilikoi?
Aloha Valerie. You bet. That would then be lemon bars. I prefer liliko’i over lemon, but good nonetheless.
What temperature should the butter be? Room temp? Cold?
Aloha Lisa. I use cold butter for this recipe. Have a great day.