Hawaiian Passion Fruit Bars
Raise your hands if you like lemon bars.
Me too!
But some people find them a bit too tart for their dessert tastes. Welcome to the solution. Passion Fruit Bars are still a tangy treat – but the sweet kick from the passion fruit juice off-sets the tang wonderfully and it all goes perfectly with the buttery shortbread crust!
In case you’ve never seen one, this is a passion fruit. (They’re also called Lilikoi (pron. lily-koi). I’ve always thought that was a pretty word.)
You can remove the pulp and seeds and make a WONDERFUL tasting puree.
….or you can buy it here if you don’t happen to have any growing in your backyard.
The base is a super-crispy buttery crust that I also used for my Pineapple Cheesecake Bars. It comes together in a snap and doesn’t require any chilling. It’s sturdy, sets easily, cuts cleanly and makes the perfect filling-to-crust ratio.
Pin for Later
Or Make Now
Family Size
Cut in 3 rows by 6 rows to serve 18.
An AlohaDreams.com recipe
- 1 cup all-purpose flour (4.25 ounces or 120 grams) spoon into measuring cup
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (1 stick, melted and slightly cooled)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 large eggs
- 2 1/3 cups granulated sugar (increase sugar to 2 2/3 cups if using passion fruit concentrate)
- 1 1/2 cups passion fruit puree
- 1/2 cup all-purpose flour
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Preheat oven to 350 degrees. Line the bottom and sides of a 9 x 13 baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.
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In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.
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Bake at 350 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.
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In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
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When the crust is done baking, slide the rack half-way out of the oven. Pour the filling over the hot crust and return it to the oven. Reduce temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when the pan is tapped.
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Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
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When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 3 rows by 6 rows for 18 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.
Large Group
Cut into 4 rows by 6 rows to make 24 bars.
An AlohaDreams.com recipe
- 3 cups all-purpose bleached flour (12.75 ounces or 360 gram) Spoon into measuring cup to measure
- 3/4 cup granulated sugar
- 1 1/2 cup unsalted butter (2 1/2 sticks, melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 16 large eggs
- 4 2/3 cups granulated sugar (increase sugar to 5 cups if using passion fruit concentrate)
- 3 cups passion fruit puree (24 fl. ounces)
- 1 cup all-purpose flour
- 1 (13 x 18) half sheet baking pan
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Preheat oven to 350 degrees. Line the bottom and sides of 13 x 18 inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.
-
In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.
-
Bake at 350 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.
-
In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
-
When the crust is done baking, slide the rack half-way out of the oven. Pour the filling over the hot crust and return it to the oven. Reduce temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when the pan is tapped.
-
Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
-
When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 4 rows by 6 rows for 24 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.
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