Lilikoi Lemon Bars
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
12 Servings
As featured in the:
May 1, 2013 Coupon Book
Recipe Category
Delectably sweet and tart, these lilikoi bars are a sure crowd pleaser!
Ingredients
½ cup powdered sugar
2 cup all-purpose flour
¾ cup unsalted butter (room temperature)
½ cup macadamia nuts (crushed; optional)
2 cup sugar
½ cup lemon juice
½ cup lilikoi juice (see note)
1 lemon (zested)
6 eggs (large)
1 egg yolk
salt
Instructions
To make the crust, first preheat the oven to 350° F and butter a 9″x13″ cake pan. In a mixing bowl, mix the powdered sugar and1 ½ cups of flour with a whisk until well incorporated. Add butter and crushed macadamia nuts and mix until a smooth dough forms. Transfer dough to the buttered pan and press evenly, covering the bottom and going ¼ to ½ up the sides. Cover the crust with a piece of parchment paper, place another 9″x13″ pan onto the parchment and weigh down with marbles, beans or rice to evenly distribute weight. Bake until crust is a deep golden brown, about 25-30 minutes. While the crust is baking, prepare the filling.
In a mixing bowl, whisk ½ cup of flour and sugar. Add the juices and lemon zest, then stir until dissolved. In a separate bowl whisk the whole eggs, the egg yolk, and a pinch of salt. Add the eggs to the juice mixture, stir to combine. Then pour the filling directly onto the baked crust.
Reduce oven temperature to 275° F and bake until center is no longer wobbly, about 30-40 minutes. Check by placing a toothpick in, you know it’s done when the toothpick comes out clean.
Let cool completely before slicing, and dust with powdered sugar before serving.
Note: If fresh lilikoi is not available, concentrated lilikoi or guava juice can be substituted. If using concentrated juice, reduce sugar in filling to ⅔ cup.
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
12 Servings
As featured in…
May 1, 2013 Coupon Book
