Lilikoi Bars

Phyllis Behn

Crust:

  • 1 C. flour
  • 1/4 C. powdered sugar
  • 1/2 C. butter
  • Dash of salt

Filling:

  • 3/4 C. sugar
  • 1 tsp. grated lemon rinds
  • 2 eggs
  • 1 T. lemon juice
  • 2 T. flour
  • 1/2 tsp. baking powder
  • 3 T. concentrated lilikoi juice

Topping:

  • 2 T. butter
  • 3/4 C. sifted powdered sugar
  • 2 T. concentrated lilikoi juice

Mix crust ingredients and press it into a 9×9″ pan. Bake at 350° for 20 minutes. Then mix sugar and lemon rind, let stand 5 minutes. Mix remaining ingredients and add the sugar-rind mixture, pour over cooled crust. Bake at 350° for 15 minutes. Cool. Mix topping ingredients and spread over cooled bar.

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