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 Aloha Dreams

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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.

….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

 

Passion Fruit Bars
Print
Passion Fruit Bars - Family Size Version
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 

Cut in 3 rows by 6 rows to serve 18.  

An AlohaDreams.com recipe

Course: Dessert
Servings: 18 servings
Author: Betsy Edwards
Ingredients
For the Shortbread Base:
  • 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
For the Filling:
  • 8 large eggs
  • 2 1/3 cups granulated sugar
  • 1 1/2 cups passion fruit puree
  • 1/2 cup all-purpose flour
Instructions
For the Shortbread Base:
  1. Preheat oven to 300 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.

  2. 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.

  3. Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.

For the Filling:
  1. In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
  2. 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.
  3. Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
MAKE AHEAD NOTE: Can be stored in an airtight container in the refrigerator for up to 1 week.
  1. 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

Passion Fruit Bars
Print
Passion Fruit Bars
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

Cut into 4 rows by 6 rows to make 24 bars.

An AlohaDreams.com recipe

Course: Dessert
Servings: 24 servings
Author: Betsy Edwards
Ingredients
For the Shortbread base
  • 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
For the Filling:
  • 16 large eggs
  • 4 2/3 cups granulated sugar
  • 3 cups passion fruit puree (24 fl. ounces)
  • 1 cup all-purpose flour
Special Equipment
  • 1 (13 x 18) half sheet baking pan
Instructions
For the Shortbread Base:
  1. Preheat oven to 300 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.

  2. 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.
  3. Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.
  4. In a medium bowl, whisk together the melted butter, sugar, vanilla, and salt. Once combined, add the flour and stir with a spatula until completely combined and no streaks of flour remain. Scrape the dough into the pan and press it into an even layer.
  5. Bake the crust on a middle rack for 25-30 minutes at 350 F, until golden brown on top. Meanwhile, prepare the filling so it’s ready to go as soon as the crust is done.
For the Filling:
  1. In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
  2. 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.
  3. Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
MAKE AHEAD NOTE: Can be stored in an airtight container in the refrigerator for up to 1 week.
  1. 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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