filling:
6 large eggs
2 cups (400 g) sugar
1/4 cup plus 2 tbsps (55 g) flour
1 1/2 tsps baking powder
2/3 cup (5.3 oz) liliko’i puree or passion fruit puree
powdered sugar (for dusting)
Crust: Preheat oven to 350°F. For the cookie base, mix the flour, confectioner’s sugar, and salt in a medium large bowl. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs. Press the dough into the base of a 9×13 baking pan. [I had a hell of a time getting these suckers out of the pan when they were done. Next time I will butter the pan, line the pan with parchment, and butter again for ease of removal.] Bake for 15-20 minutes until just golden. Remove from oven.
Filling: Reduce the oven temperature to 325°F. Whisk or beat the eggs until frothy (I think I overbeat the eggs – you don’t want it TOO frothy). Gradually whisk in the sugar. Then beat in the flour and baking powder until well-mixed. Pour in the passion fruit purée and whisk or beat until thoroughly combined. Pour the filling over the crust in the baking pan and bake for 30-35 minutes until the top of the bars are golden brown and the center is firm. Cool completely and refrigerate for a few hours before slicing into squares. Makes 2 dozen 2×2-inch squares.