The Aucello’s Famous Lilikoi Lemon Bars
At least once a year, the lilikoi vines all over our garden flower and fruit, leaving us with hundred of lilikoi, or passion fruit. We eat them for breakfast, save the juice for baking, and make killer lilikoi margaritas.
To save the juice, scoop out the pulp (seeds and all) from a dozen or more fruit into a food processor. Let it whirl a 15-30 seconds. This will separate the pulp from the juice. Strain through cheesecloth or a strainer to catch the seeds. We fill ice cube trays to freeze the juice, then pop them out and keep them in freezer bags for smoothies, drinks, and baked good such as these.
I use Christine Matsuda’s recipe (from Lilikoi & Thyme) but bump the fresh lemon juice to 1/2 c.
Shortbread crust:
- 1 1/4 cups butter
- 3/4 cup sugar
- 2 1/2 cups flour
- 1/2 teaspoon salt
Lilikoi Lemon layer:
- 3/4 cup sugar
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup lilikoi juice
- 3 eggs plus 2 yolks
- 3 tablespoons flour
- Pinch of salt
- Powdered sugar, for dusting
Buttered 9×13 baking pan
Cream the butter with the sugar and a pinch of salt with an electric mixer until light and fluffy. Add about half of the flour to the bowl, and work it in with a wooden spoon. Add the remaining flour, mixing it into the dough so that it becomes crumbly and pliable, while still soft and light. Heat the oven to 350F. Dump the dough into the buttered pan, and use the back of your knuckles to press it into an even layer and chill 20 minutes. Bake until just barely colored, with golden brown around the edges, 20-25 minutes.
Meanwhile, make the filling. Whisk the sugar, zest and juices together with the eggs. Sift in the flour and salt and whisk until smooth. Pour into the pan over the hot baked shortbread and return it to the oven to bake until the filling is just, about 15 minutes. Set on a rack to cool to room temperature, then refrigerate until cold. Just before serving, dust generously with confectioners sugar and cut into bars.
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