2 c all purpose flour
1/2 c sifted powdered sugar
2 T cornstarch
1/4 t salt
3/4 c butter
4 slightly beaten eggs
1 1/2 c granulated sugar
3 T all purpose flour
1 c Lillikoi Juice (Passion Fruit) – To get fresh juice from the fruit, scrape inside of fruit into a pot, boil slightly, then strain the juice to separate pulp and seeds
1/4 cup milk
Preheat oven to 350 degrees
Crust: In a large bowl combine the 2 c flour, powdered sugar, cornstarch and salt. Using a pastry blender cut in the butter to make a coarse crumb like texture. Press into the bottom of a greased 13x9 pan and bake for 18 to 20min. Edges should be golden.
FIlling: In a medium bowl, stir together the eggs, sugar, 3 T flour, juice and milk. Pour over hot crust
Bake for 15 to 20min or until center is set. Cool on a rack and sprinkle powdered sugar on top. Cut into bars and serve. Store in a covered container in the fridge.
*adapted from Luscious Lemon Bars recipe from Better Homes & Gardens Cookbook
Another great recipe to use the juice for:
Lillikoi Pound Cake
1-1/2 cups butter, softened
3 cups sugar
3 cups flour
1 teaspoon baking powder
1 cup juice
2 teaspoons vanilla extract
Preheat oven to 325 degrees. Grease and flour 3 4-by-8 loaf pans.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Combine flour and baking powder. Keeping mixer running, gradually add dry ingredients to butter/sugar mixture, alternating with juice. Add vanilla.
Pour into prepared pans. Bake 1 hour and 15 minutes, or until a pick inserted into the center comes out clean.
Variation: For a lighter cake, replace 1/2 cup of butter with shortening.