1 cup butter (softened)
1/2 cup powdered sugar
2 cups all-purpose flour
1-1/4 cup white sugar
1 tsp. baking powder
1/4 cup all-purpose flour (to help set)
4 eggs (slightly beaten)
1/3 cup fresh lilikoi juice without seeds (use a citrus juicer) or packaged lilikoi juice purchased online from Amazon.com or at an island grocer in Hawai‘i
Preheat the oven to 350°F/175°C. Prepare the crust using a medium bowl. Blend together all of the crust ingredients. Mix with a wooden spoon or a mixer on low until it has a crumbly texture.
Using your hands, press the uncooked crust evenly throughout an ungreased 9-by-13-inch pan.
Bake 20 minutes until firm and golden. Timing should be just about right for the lilikoi filling after the crust is baked.
In another bowl, whisk together the white sugar and all-purpose flour. Add the four slightly beaten eggs and whisk until smooth. Add in the lilikoi juice, then whisk again together.
Once the crust is baked, pour the filling over the crust and return it to the oven for an additional 20 minutes. Then remove and let it sit to cool.
The bars will firm up as they cool completely, then you may cut the bars. (Optional: sprinkle 1-1/2 tablespoons of powdered sugar on top before cutting.)
Serve loosely on a platter and enjoy.
Serves: 30 2-by-2-inch bars
Total time: approximately 55 minutes