LILIKOI BARS RECIPES

Steps:

• Preheat oven to 350 degrees.
• Using an electric mixer, cream butter and sugar until light and fluffy.
• Combine flour and salt. Using the mixer set to low, add to butter until just mixed.
• Dump dough onto a well-floured board and gather into a ball. Flatten the dough into a 9 x 13 inch baking sheet with your hands. Chill for 30 minutes. Bake 15-20 minutes, until lightly browned. Cool.
• FOR FILLING, whisk together eggs, sugar, zest, lilikoi juice and flour. Pour over the cooled crust and bake 25 to 30 minutes until the filling is set. Cool to room temperature. Cut into squares or triangles and dust with powdered sugar.
• OPTIONAL GLAZE: 1/4 c water, 1/2 c granulated sugar, 1/4 c lilikoi fruit juice (about 6 lilikoi), and Juice of 1/4 lemon. Boil the water and sugar in a saucepan over medium heat for 5 minutes. Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded. Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup. Allow to cool and drizzle over lilikoi bars.
• IF YOU WANT TO MAKE IT INTO CUPCAKES: Use cupcake liners in cupcake pan. Fill each 1/2-3/4 full with batter. Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check for doneness with a wooden toothpick. It should come out clean. Let cupcakes cool in the pan for 5-10 minutes, then remove and cool completely on a wire rack.

Steps:

• Preheat the oven to 350 degrees.
• For the crust: In a medium sized bowl mix together the butter, flour, brown sugar and salt. Mix until fully combined.
• Line a 9×13 pan with tinfoil so that the tinfoil goes all the way up all four sides. Spray the tinfoil with cooking spray.
• Press the dough into the pan and bake for 15-20 minutes or until the crust edges are just slightly starting to brown.
• While the crust is baking, make the filling. For the filling, combine all the filling ingredients in a medium sized bowl and whisk them together until everything is completely homogeneous.
• Once the crust is done, remove it from the oven and immediately pour the filling over the top.
• Return to the oven and bake for an additional 35-40 minutes or until it is set. The center should not jiggle at all.
• Remove from the oven and let it cool completely. Once it is cool enough to handle, cover it with plastic wrap and put it in the fridge while you make the whipped topping.
• For the whipped topping, cream together the cream cheese and powdered sugar until completely smooth.
• Slowly drizzle the 2 cups of cream into the cream cheese mixture while using a stand mixer or a hand mixer with the whisk attachment on. Mix for 3-4 minutes until the mixture has formed stiff peaks and resembles whipped cream.
• Once the bars are completely cool, use a 1M pastry tip and pastry bag to frost the bars in a squiggly line pattern. If you don’t have access to a piping bag and piping tip, spread the whipped topping evenly over the top of the bars.
• Cut into squares and serve cold. Store leftovers in the fridge.
• Optional: Drizzle the top with lilikoi syrup (like pictured).