Recipe from: The Hali’imaile General Store Cookbook / Chef Teresa “Cheech” Shurilla
Servings: 30 small bars
Prep Time: 1.5 hours, plus 4 hours cooling time
- 3/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 tablespoons heavy cream
- 2 cups cake flour
- 1/4 teaspoon salt
Lilikoi (passion fruit) Filling
- 6 eggs
- 2 cups granulated sugar
- 1/4 cup plus 2 tablespoons flour
- 1 1/2 teaspoons baking powder
- 2/3 cup lilikoi puree
- confectioner’s sugar for dusting
- 1 pound lilikoi (passion fruit)
- 1 cup simple syrup
- 2/3 cup water
- 1 1/2 cups sugar
To prepare the dough, in a bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until fluffy. Add the egg yolk, vanilla and lemon extracts, and cream. Mix until incorporated.
In another bowl, sift together the flour and salt. Add to the butter mixture and, using the mixer on low speed, mix until incorporated. Remove from the bowl, press into a thick square on a sheet of plastic wrap. Enclose in the wrap, and refrigerate for 1-2 hours.
Carefully press the dough into the bottom and halfway up the sides of a 9 x 13 inch pan to 1/2 inch thick. (Make sure the crust is pressed halfway up the sides of the pan, or the filling will leak underneath.) Refrigerate for 20 minutes. Meanwhile, preheat the oven 300˚. Bake for 15 minutes, until the edges start to brown. Set aside and allow to cool completely.
Simple Syrup: Combine 2/3 cup water and 1 1/2 cups sugar in a small saucepan. Stir to dissolve the sugar, then bring to a boil for 2 minutes, until thickened. Makes 1 1/2 cups.
Lilikoi Puree: In a food processor or blender, combine 1 pound of lilikoi fruit with 1 cup of simple syrup and puree until smooth. Pass through a fine-mesh sieve to remove any fibrous tidbits, and keep refrigerated until ready to use.
Lilikoi Bars: To prepare the filling, in a bowl, whisk the eggs until blended. One by one, whisk in the granulated sugar, then the flour, then the baking powder, and finally the puree, to ensure a smooth filling. Pour into the prebaked crust. Bake for an additional 35 to 40 minutes, until the top is golden brown. Allow to cool completely, then cover and refrigerate for 2 to 3 hours.
Cut into 1 x 1 inch squares and dust with confectioner’s sugar. Store, covered, in refrigerator.
Reprinted from THE HALI’IMAILE GENERAL STORE COOKBOOK by Beverly Gannon with Bonnie Friedman. Copyright © 2009 published by Ten Speed Press, an imprint of the Crown Publishing Group, Inc.