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Lilikoi Bars

  • Author: Shae Memmott


Hawaiian passion fruit juice aka lilikoi juice replaces traditional lemon juice in these tart but delicious bars. They start with a chewy shortbread crust with a combination of lilikoi juice, sugar, flour and eggs over top of the crust and then they are finished off with a perfectly creamy stabilized whipped cream topping.



For the crust:

  • 2 cups all purpose flour
  • 1 cup softened butter
  • 1/2 cup packed brown sugar
  • 3/4 tsp salt

For the filling:

  • 6 large eggs, room temperature
  • 2 2/3 cup white sugar
  • 1 cup passion fruit juice
  • 1 cup all purpose flour

For the topping:

  • 4 oz softened cream cheese
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream

Optional: Drizzle the top with Lilikoi Syrup


  1. Preheat the oven to 350 degrees.
  2. For the crust: In a medium sized bowl mix together the butter, flour, brown sugar and salt. Mix until fully combined.
  3. 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.
  4. Press the dough into the pan and bake for 15-20 minutes or until the crust edges are just slightly starting to brown.
  5. 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.
  6. Once the crust is done, remove it from the oven and immediately pour the filling over the top.
  7. Return to the oven and bake for an additional 35-40 minutes or until it is set. The center should not jiggle at all.
  8. 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.
  9. For the whipped topping, cream together the cream cheese and powdered sugar until completely smooth.
  10. 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.
  11. 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.
  12. Cut into squares and serve cold. Store leftovers in the fridge.
  13. Optional: Drizzle the top with lilikoi syrup (like pictured).


Don’t forget to use code shaemakes to order your lilikoi juice and lilikoi syrup with free shipping!