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Recipe for delicious Lilikoi Bars

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Posted: Wednesday, September 16, 2009 12:00 am

This week on Kaua‘i Kitchen we visit the home of Leigh Drachman of Wailua Homesteads where she prepares a simple, crowd- pleasing dessert utilizing wild Kaua‘i lilikoi. Lilikoi, also known as passion fruit, grows on a vine and this time of year can be found climbing on hedges and trees all over the island.

Originally this recipe, found in Gourmet magazine, called for lemon juice, but Drachman regionalized it by substituting the citrus for passion fruit. Known for its tang and floral fragrance, it’s an excellent alternative.

Visit http://www.thegardenisland.com">www.thegardenisland.com to see a video of how to make the dish.

Lilikoi Bars

Servings: 24 bars


Shortbread crust:

11/2 sticks (3/4 cup) butter

2 cups flour

1/2 cup packed brown sugar

1/2 teaspoon salt

Preheat oven to 350 degrees.

Cut butter into 1/2-inch pieces. In a food processor mix until all ingredients combine to form a gravely texture. Spread into a 13 by-nine-inch baking dish. Press evenly onto bottom with the palm of your hand. Bake 20 minutes.

While shortbread is baking, prepare custard.

Lilikoi custard:

4 large eggs

11/2 cups granulated sugar

3/4 cup fresh lilikoi juice

1/3 cup white flour

To prepare the fruit, cut through the thick rind and scoop seeds into a food processor. Blend for 30 seconds to a minute to loosen membrane from seed. The seeds will remain in tact. Then press the slushy pulp through a strainer with the back of a metal spoon.

With a food processor or whisk, mix eggs and granulated sugar until combined, then stir in lilikoi juice and flour.

Once shortbread is done, reduce oven temperature to 300 degrees.

Pour lilikoi mixture over hot shortbread and bake 30 minutes. Cool completely in pan and cut into bars. Sift confectioners sugar over bars and serve.

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1 comment:

  • Aunty Lani posted at 8:14 am on Thu, Sep 20, 2012.

    Aunty Lani Posts: 0

    Dear Pam: Thank you for sharing the lilikoi bar recipe. Our neighbor's vine has been so generously dropping fruit on our side of the fence that I needed to do something! Found your recipe, baked yesterday and shared it with the neighbor and friends who just loved it! Being old school, don't own a food processor so separating the membrane and extracting the juice works just as well if you can take the time to press it all through a large strainer over a deep bowl and let gravity take its course. Then, again without a food processor, use a fork to cut the butter into the flour until crumbly. Thank you again for a delicious dessert!


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