If you like citrus, chances are you have already enjoyed Lemon Curd, a silky, tangy, rich topping that is traditionally used to accompany scones and fill tart shells. This recipe uses a golden trifecta of Lemon - juice, zest and oil - to accomplish layered lemon flavor that is downright irresistible. Use organic lemons if possible, as commercial lemons are waxed which affects the taste and texture of the lemon zest.
I'm always on the hunt for a way to give traditional recipes a Hawaiian twist. Mango and Guava were interesting experiments. But they both lacked the assertively tart edge I was looking for. Then I tried Liliko'i (more commonly known as Passionfruit) and it was a revelation! It is equal parts sweet and tart with a mouth-watering zing.
Crust:
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
Filling:
6 large eggs, room temperature
3 cups granulated sugar
1 tablespoon grated lemon zest
1/2 teaspoon pure lemon oil
1 cup freshly squeezed lemon juice
1/2 cup flour
Powdered sugar, for dusting
Preheat the oven to 350 degrees. Cream Butter & Sugar together until light in color. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Gather up the dough and press it into the bottom of a 9x13" parchment lined baking pan. Chill until firm. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Chill for 2-3 hours. Cut into triangles & dust with powdered sugar.
For Passionfruit Bars:
Replace the Lemon Juice with Passionfruit Puree. Omit the lemon zest and oil. Be sure not to leave off the powdered sugar finish - it is integral for keeping the sweet/tart balance intact.
