For crust:
1 cup Flour
1/4 cup Powdered sugar
1/3 teaspoon Salt
1/2 cup Butter
For filling:
3/4 cup Sugar
1 tsp Grated lemon rind
2 Tbs Flour
1/2 tsp Baking powder
2 Eggs, beaten
1 Tbs Lemon juice
3 Tbs Lilikoi juice
For icing:
2 Tbs Butter
3/4 cup Powdered sugar
2 tbs Lilikoi juice
For crust:
1 Sift 1 cup flour with 1/4 cup powdered sugar and the salt. Cut in the 1/2 cup butter. Press firmly in the bottom of an 8 inch square pan. Bake 15 minutes at 350°. Do not brown. Cool 5 minutes.
For Filling:
1 Combine the granulated sugar and lemon peel; let stand 5 minutes.
2 Sift the flour with the baking powder, add to sugar mixture.
3 Stir in eggs, lemon and 3 tablespoons of the Lilikoi juice. Spread over crust. Bake 20 minutes at 350°.
4 Lower heat to 325°and bake 5 to 20 minutes more. Cool.
For icing:
1 Cream butter and powdered sugar together.
2 Mix in 2 tablespoons of the lilikoi juice.
3 Spread over the cooled layer. When completely cool, cut into bars. Makes 20 bars.
1 cup Flour
1/4 cup Powdered sugar
1/3 teaspoon Salt
1/2 cup Butter
For filling:
3/4 cup Sugar
1 tsp Grated lemon rind
2 Tbs Flour
1/2 tsp Baking powder
2 Eggs, beaten
1 Tbs Lemon juice
3 Tbs Lilikoi juice
For icing:
2 Tbs Butter
3/4 cup Powdered sugar
2 tbs Lilikoi juice
For crust:
1 Sift 1 cup flour with 1/4 cup powdered sugar and the salt. Cut in the 1/2 cup butter. Press firmly in the bottom of an 8 inch square pan. Bake 15 minutes at 350°. Do not brown. Cool 5 minutes.
For Filling:
1 Combine the granulated sugar and lemon peel; let stand 5 minutes.
2 Sift the flour with the baking powder, add to sugar mixture.
3 Stir in eggs, lemon and 3 tablespoons of the Lilikoi juice. Spread over crust. Bake 20 minutes at 350°.
4 Lower heat to 325°and bake 5 to 20 minutes more. Cool.
For icing:
1 Cream butter and powdered sugar together.
2 Mix in 2 tablespoons of the lilikoi juice.
3 Spread over the cooled layer. When completely cool, cut into bars. Makes 20 bars.
