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    Balance With Jess » Recipes » Dessert

    Passion Fruit Bars

    Published: May 17, 2022 by Jessica · 17 Comments · This post may contain affiliate links, meaning I may earn a commission at no extra cost to you. Thank you for your support!

    Jump to Recipe

    These easy Passion Fruit Bars feature a buttery shortbread cookie crust and a gooey and rich passion fruit curd filling. This tropical twist on the classic lemon bars tastes just like a much-needed vacation!

    Passion fruit bars dusted with powdered sugar and passion fruit topping.
    Jump to:
    • 🌺 What Is Lilikoi?
    • 🧂 Ingredients
    • 🥄 How To Make Lilikoi Bars
    • 💭 Top Tips
    • 🥡 Storing & Freezing
    • 📖 Recipe FAQs
    • 🍽 Looking For More Dessert?
    • 📋 Recipe
    • 👩🏻‍🍳 Products I Used
    • 💬 Reviews

    🌺 What Is Lilikoi?

    These Passion Fruit Bars were inspired by my recent trip to Hawaii, where the fresh fruit can be found in abundance! For more Hawaiian-inspired meals, you can try my Hawaiian Mac Salad with Tuna, Spam Musubi with Egg, or Hawaiian Garlic Butter Shrimp Kabobs.

    Lilikoi, the Hawaiian word for passion fruit, thrives in sub-tropical climates. And it's a good thing too - the sweet and tart citrus flavor is absolutely refreshing in hot and humid areas!

    The name "passion fruit" originates from the flower it grows on, the Passiflora vine. The fruit itself is small and round with a tough rind and juicy seedy center. The seeds are edible but the pulp is where the true treasure lies. The tangy, fragrant, and romantic flavor is delicious in drinks, desserts, marinades, and more!

    Why You'll Love This Recipe

    • Easy: With only 6 ingredients and a 5 minute prep time, these Lilikoi Bars couldn't be easier to throw together.
    • Unique: Passion fruit is an underrated tropical fruit! Feature its delicious flavor by creating this fun twist on lemon bars.
    • Crowd pleaser: These fruit cookie bars are great for a party or gathering. They would also be perfect for picnics, bake sales, baby or bridal showers, holidays, and potlucks.

    🧂 Ingredients

    Labeled ingredients for passion fruit bars.
    • Butter: I prefer using unsalted butter over salted so I have more control of the final seasoning. However, you can use either one. Just make sure the butter is at room temperature so it's easier to cream.
    • White sugar: For both the crust and curd - it works with the eggs to set up the filling. You can adjust the sugar based on how tart your lilikoi is.
    • All-purpose flour: For both the shortbread crust and the filling to provide structure.
    • Salt: If using salted butter, you can skip the salt.
    • Eggs: Provides an ultra rich, luxurious base for our filling. Use room temperature eggs when baking, always.
    • Passion fruit: For convenience, I use frozen seedless passion fruit purée. Simply microwave it in 30 second intervals until liquid and let cool before incorporating it into the custard.
    • Powdered sugar: For a light dusting on top, if you'd like. But I actually prefer it without any additional sugar!

    Where Can I Find Passion Fruit?

    I get my frozen seedless passion fruit purée from Whole Foods. I simply microwave it or let it thaw in the fridge until it's liquid. Not only is it super easy, but it's already seedless and 100% passion fruit. The flavor is strong and tart.

    Other brands of frozen pulp, like Goya, can be found in Latin, Asian, or Caribbean markets. I would not recommend using juice as it usually has additional fruit flavoring (like pear) and the consistency is too thin.

    If using fresh passion fruit, cut a ripe, wrinkly one in half and scoop the seeds into a food processor. Lightly pulse a couple times to pull the pulp away from the seeds. Pour into a strainer on top of a bowl, and use the back of a spoon to press on the seeds to extract the pulp. You'll need about 5-6 lilikoi for ½ cup juice.

    🥄 How To Make Lilikoi Bars

    Cream butter and sugar in a food processor.

    First, preheat the oven to 350°F and line a 8x8 baking dish with parchment paper or foil. Then add the softened butter and sugar to a food processor. Cream until pale and fluffy, about 3 minutes.

    Pulsing in the flour to make the shortbread cookie crust.

    Then add the salt and sifted flour, and pulse until the dough is crumbly. Press onto the bottom of the pan and bake for 12-15 minutes. The edges should be lightly golden brown. Let cool.

    Large bowl of eggs and passion fruit juice, followed by the white sugar.

    While the shortbread crust is cooling, start on the liliko'i filling. In a large bowl, whisk together the eggs and passion fruit.

    Then gradually whisk in the sugar until dissolved.

    Adding flour into the bowl, and the unbaked filling in the pan.

    Next, gradually whisk in the sifted flour until there aren't any lumps.

    Carefully pour the filling into the pan and bake for 25-35 minutes. The edges will look firm with a golden crust but the center should still be a little soft. Let cool on the counter for an hour, then let set in the fridge for minimum 1 hour.

    Overhead view of lilikoi passion fruit bars dusted on parchment paper.

    💭 Top Tips

    • Make sure to leave a generous amount of overhang with your parchment paper or foil. If there are any holes, replace it as the custard will be very difficult to remove if it sticks to the pan. I usually oil the pan, followed by a foil lining.
    • Sift your flour. This is especially important for the lilikoi filling, as it will allow you to incorporate it better with less lumps.
    • When mixing the filling, slowly pour in the sugar while whisking and let it fully dissolve or incorporate. Then repeat with the flour. Gradually adding in the dry ingredients will prevent lumps and make it fluffy.
    • You'll know the lilikoi bars are done when the edges are set with a golden brown crust. The center should still be soft and jiggle slightly when you shake the pan, but it shouldn't look raw or liquidy. If the center still looks underbaked after 30 minutes of baking, turn the temperature down to 325ºF and continue baking until set.
    • Try non-melting powdered sugar, especially if making these for a party or event. Instead of dissolving into the desert, it'll maintain a powdered look and stay pretty for longer!
    • To make clean cuts, use a sharp chef's knife. Clean the blade after each cut and try not to sig-saw too much. Just one clean swipe is needed!

    🥡 Storing & Freezing

    Storing: Store these fruit cookie bars in a gallon-sized zip-top bag in a single layer or tightly covered in plastic wrap. Keep them in the fridge for up to 1 week.

    Freezing: Place cut Lilikoi Bars on a baking sheet with a little space between each one. Freeze for about 1 hour or until firm. Then individually wrap each bar and store in the freezer for 3-4 months.

    Make Ahead: You can make these dessert bars up to 3 days in advance.

    Passion fruit bar with a bite on a plate and spoon of passion fruit seeds next to it.

    📖 Recipe FAQs

    What does passion fruit taste like?

    It has a very sweet and tart citrus flavor. It reminds me of tropical fruits like pineapple, but tastes more like a cross between a mango and a lemon.

    What is the season for passion fruit?

    They can available all year round, especially in Hawaii. However, they're in season from mid-summer to mid-winter.

    What can I make passion fruit?

    Anything! Fresh lilikoi tastes great in smoothies or on top of salads, ice cream, or yogurt. You can also use the pulp in cocktails, marinades for grilled meat, or a delicious jam or jelly.

    🍽 Looking For More Dessert?

    • Chocolate Chip Marshmallow Cookies
    • Berry Cheesecake Overnight Oats
    • Gingerbread Biscotti
    • Apple Cranberry Compote

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. It's always greatly appreciated!

    📋 Recipe

    Passion Fruit (Lilikoi) Bars

    Author: Jessica Kwon
    These easy Passion Fruit Bars feature a buttery shortbread cookie crust and a gooey and rich passion fruit curd filling. This tropical twist on the classic lemon bars tastes just like a much-needed vacation!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Cooling Time 3 hours hrs
    Total Time 3 hours hrs 50 minutes mins
    Course Dessert
    Cuisine American, Asian
    Servings 16 servings
    Calories 190 kcal

    Equipment

    • 8x8 baking dish

    Ingredients
     
     

    Shortbread Crust

    • ½ cup unsalted butter room temperature
    • ¼ cup white granulated sugar
    • 1 cup all-purpose flour sifted
    • ⅛ teaspoon salt

    Passion Fruit Batter

    • 4 eggs room temperature
    • ½ cup passion fruit purée (see notes)
    • 1½ cups white granulated sugar
    • ¼ cup all-purpose flour sifted
    • Powdered sugar for topping (optional)

    Instructions
     

    • Preheat the oven to 350°F. Lightly oil and line an 8x8 baking dish with foil or parchment paper, making sure to leave a generous amount of overhang.
    • In a food processor or stand mixer, cream butter and ¼ cup sugar until pale and fluffy, about 2-3 minutes. Then add sifted 1 cup flour and salt. Pulse until the dough is crumbly and the size of small pebbles, scraping down the sides of the bowl as needed.
    • Transfer the dough to the lined baking dish. Use your fingers to gently flatten dough along the bottom of the pan and slightly up the sides. Bake for 12-15 minutes or until edges are very lightly golden. Let cool.
    • While the crust is cooling, whisk eggs and passion fruit juice in a large bowl until frothy and homogenous. Whisk constantly while gradually adding in the 1½ cups sugar, followed by the sifted ¼ cup flour.
    • Once the crust is done, carefully pour the passion fruit batter into the pan. Bake for 25-35 minutes or until edges are set and center is still a little jiggly. Let cool on the countertop for an hour, then place in the fridge for 1-2 hours, best if overnight.
    • Remove the bars from the pan and cut into 2 inch squares. Option to sprinkle powdered sugar over the top. Serve chilled.

    Notes

    • Passion fruit: For convenience, I use frozen seedless passion fruit purée from Whole Foods. Simply microwave or thaw in the fridge until liquid and let cool.
      • Various brands of passion fruit purée can be found in Latin, Asian, or Caribbean markets.
      • I don't recommend using passion fruit juice as it can contain other fruit flavorings and the consistency will be too thin.
      • If using fresh passion fruit, cut one in half and scoop the seeds into a food processor. Lightly pulse a couple times to pull the pulp away from the seeds. Pour into a strainer on top of a bowl, and use the back of a spoon to press on the seeds to extract the pulp. You'll need about 5-6 lilikoi for ½ cup juice.
    • If using salted butter, skip the added salt.

    Nutrition

    Serving: 1bar | Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 35mg | Potassium: 49mg | Fiber: 1g | Sugar: 23g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
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    👩🏻‍🍳 Products I Used

    The following contains affiliate links, which means I will earn a commission if you purchase an item through these links. I only recommend the brands I know and trust. Thank you for your support!

    « Lemon Dill Hummus
    Classic Milk Tea Boba »

    Reader Interactions

    Comments

    1. Rhianne

      May 13, 2025 at 11:01 am

      How long should I let the crust cool before adding the passion fruit batter? Should it be completely cool to the touch or is waiting just the few minutes it takes to make the batter long enough?

      Reply
      • Jessica

        May 14, 2025 at 7:58 am

        Hi Rhianne, I'd recommend letting it cool for about 5-10 minutes until it's just a little warm or room temperature.

        Reply
    2. Heather Shumaker

      April 20, 2025 at 8:57 am

      I was only able to find sweetened passion fruit puree. Do you suggest leaving out the extra sugar or cut back? Thank you!

      Reply
      • Jessica

        April 21, 2025 at 6:30 am

        I would cut back on the sugar. Start by reducing by half and taste the filling before baking to make sure it's sweetened to your taste.

        Reply
    3. Rosalind

      March 19, 2025 at 11:03 am

      5 stars
      Absolutely loved these bars! I made them for a bake off and actually won- so it’s clearly a winner of a recipe! I used frozen passion fruit and strained out the seeds and that seemed to work pretty well too!

      Reply
    4. Rosalind

      March 16, 2025 at 8:43 am

      5 stars
      Fantastic recipe! I recently entered these into a bake off and won- so clearly they’re pretty great! As a note, I used frozen passion fruit and strained the seeds out and it seemed to work using that!

      Reply
      • Jessica

        March 26, 2025 at 9:04 am

        Wow, that's amazing to hear! Thank you Rosalind!

        Reply
    5. Sarah Britt

      October 06, 2024 at 9:28 am

      5 stars
      The best. Big crowd pleaser and great way to use our home grown passion fruit!

      Reply
      • Jessica

        October 07, 2024 at 8:37 am

        So happy to hear that Sarah!!

        Reply
    6. MM

      September 01, 2024 at 4:34 am

      5 stars
      I tried this recipe and my family loved it!

      Reply
      • Jessica

        September 02, 2024 at 2:55 pm

        Wonderful! Thank you!

        Reply
    7. Amani

      January 17, 2024 at 9:01 am

      Can I use organic passion fruit powder instead of pulp since I already have it in hand?

      Reply
      • Jessica

        January 18, 2024 at 8:30 am

        I've never tried it, but I wouldn't recommend it. The puree adds texture and flavor, so using powder wouldn't provide the right consistency.

        Reply
    8. Kacey

      November 17, 2023 at 8:11 pm

      5 stars
      Keep this going please, great job!

      Reply
      • Jessica

        November 20, 2023 at 7:07 am

        Thanks Kacey!

        Reply
    9. Sally

      February 21, 2023 at 6:10 pm

      Hi Jess,
      I bought a bag of the frozen passion fruit from Whole Foods to make the bars. I know the recipe calls for 1/2 cup. Does that equal what’s
      In the bag when it’s thawed.? Thanks

      Reply
      • Jessica

        February 23, 2023 at 11:52 am

        Hi Sally! The bag will be a lot more than 1/2 cup. I like to use leftovers to make Passion Fruit Boba, smoothies, or drink it plain.

        Reply
    5 from 9 votes (4 ratings without comment)

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    Hi! I'm Jessica and I love creating easy and delicious recipes for you to try at home! Nothing beats comfort food - it's what we always crave at the end of the day. It's also what I love to cook and eat, so these recipes are simple and cozy dishes that are also a little healthier and nourishing. Life is all about balance, and I'm here to help! Dig deeper →

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