Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Macadamia Nut Crust-Lilikoi Bar

Crust:
Three and three quarter cup Rich Creme Cake Base (3 ¾ cup) cake base for different types of cakes and muffins.
One and three quarter cup macadamia nut pieces (1 ¾ cup)
Three quarter cup butter blend (3/4 cup)

Prepare a half sheet pan with parchment paper and spray with edges with spray grease.
Combine the cake base with the macadamia nuts together in a bowl.
Melt the butter blend until completely melted.
Combine the butter with the dry ingredients and blend well.
Press the crust into the sheet pan then using a rolling pin make the crust even.
Bake at 325F for 20 minutes.
Remove from the oven and allow to cool before adding the curd.

Lilikoi Curd:
Two and one quarter cup frozen egg yolks (2 ¼ cup)
2 cups granulated sugar
2 cups passion fruit base
2 tablespoon lemon juice
1 lb. butter- challenge
One half sheet macadamia nut crust- Lilikoi Bar- 3 sheets.

Combine the lilikoi base and lemon juice in the double boiler and blend well. Turn the heat to medium. Combine the egg yolk and the sugar together into a large bowl and whip immediately. Do not let this mixture stand together without blending or the sugar will burn the egg yolk and you will have lumps. Add the egg mixture to the lilikoi mixture and stir periodically. When the curd is thick, about 30 minutes turn off the heat and add in the butter. Whisk in the butter until it is completely dissolved. Pour all of the hot curd onto the pre baked crust. Carefully spread evenly over the sheet. Bake at 300F for 10 minutes to set curd. Remove from the oven and chill for 2 hours before cutting. Cut into 3 inch squares and dust with powdered sugar.

 

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