Guava Or Lilikoi Chiffon Bars Recipes

LILIKOI BARS

Steps:

• Preheat the oven to 350 degrees.
• For the crust: In a medium sized bowl mix together the butter, flour, brown sugar and salt. Mix until fully combined.
• Line a 9×13 pan with tinfoil so that the tinfoil goes all the way up all four sides. Spray the tinfoil with cooking spray.
• Press the dough into the pan and bake for 15-20 minutes or until the crust edges are just slightly starting to brown.
• While the crust is baking, make the filling. For the filling, combine all the filling ingredients in a medium sized bowl and whisk them together until everything is completely homogeneous.
• Once the crust is done, remove it from the oven and immediately pour the filling over the top.
• Return to the oven and bake for an additional 35-40 minutes or until it is set. The center should not jiggle at all.
• Remove from the oven and let it cool completely. Once it is cool enough to handle, cover it with plastic wrap and put it in the fridge while you make the whipped topping.
• For the whipped topping, cream together the cream cheese and powdered sugar until completely smooth.
• Slowly drizzle the 2 cups of cream into the cream cheese mixture while using a stand mixer or a hand mixer with the whisk attachment on. Mix for 3-4 minutes until the mixture has formed stiff peaks and resembles whipped cream.
• Once the bars are completely cool, use a 1M pastry tip and pastry bag to frost the bars in a squiggly line pattern. If you don't have access to a piping bag and piping tip, spread the whipped topping evenly over the top of the bars.
• Cut into squares and serve cold. Store leftovers in the fridge.
• Optional: Drizzle the top with lilikoi syrup (like pictured).

SWEET LILIKO'I (PASSION FRUIT) BARS

Steps:

• Extract the juice from lilikoi by cutting it in half then scoop out the contents into a blender.
• Turn on the blender at low speed for a few minutes to separate the seeds from the pulp and juice. Strain it through a mesh. Measure out 1 cup of the juice and set aside.
• For the shortbread crust, sift 2 1/2 cups of flour into a large bowl. Also sift in the powdered sugar and salt. Whisk together. Melt the butter and combine it in the bowl until it looks crumbly.
• Line a 9x13 inch baking pan with parchment paper. Pour in the crumble mixture. Pat down the mixture with your hands or anything with a flat surface. Bake it at 350 degrees Fahrenheit for 20 minutes or until it is a light golden brown. Set aside to cool.
• To make the lilikoi filling, combine the sugar and flour in a large bowl. Whisk it together. Add in the lilikoi juice and eggs. Mix until it is combined well. Pour the mixture onto the finished shortbread crust.
• Bake it in the oven for another 25 minute. It will look a little wobbly in the middles, but if the sides are firm, it is ready to take out from the oven. Let it cool for an hour, then chill in the fridge for two hours or more.
• Cut the lilikoi bars into squares. For clean cuts, wipe your blade in between cuts. Sprinkle or dust on more powdered sugar. Serve and enjoy these onolicious lilikoi bars!

GUAVA OR LILIKOI CHIFFON BARS

Steps:

• Crust: Cut margarine into flour and sugar until crumbly. Add nuts. Press into 9x13 pan. Bake 15 - 20 min at 350-degrees. Cool. Filling: Beat cream cheese and Cool Whip until smooth. Spread over cooled crust. Topping: Dissolve gelatin in 1/4 c. water and set aside. Cook egg yolks, 1/2 c. sugar and guava concentrate until thick. Add gelatin and stir until dissolved. Cool, then add lemon juice. Beat egg whites and slowly add 1/4 c. sugar. Beat until stiff peaks form. Fold guava mixture into meringue and pour over cream cheese filling. Chill. Optional: may substitute lilikoi concentrate for guava.