Tropical Papaya Lemon Bars

When I first moved to Florida from the Midwestern U.S., I had no idea I’d be growing tropical fruits like papaya and starfruit, or even sugarcane. But after starting a food forest, and building it will so many tropical treats, I became a huge fan of this easy-to-grow fruit.

As the papayas came, one after another, my freezer quickly filled with cubed and pureed fruit. I began scouring the internet for recipes to use it all. When I found several papaya bar recipes, I knew this was the place to start. Lemon bars were my favorite bar, and combining the two fruits seemed perfect.

After several trial runs, I created a recipe that gave me that tangy lemon bar flavor combined with the sweetness and color of papaya. Resting on a buttery shortbread base, this fruity custard, along with my special ingredients: lime juice and sweetened shredded coconut, give it a unique tropical flavor.

Let’s get started!

Here’s how to make a batch of Tropical Papaya Lemon Bars

Ingredients

Crust:

• 2 Cups all-purpose flour
• ½ Cup sifted powdered sugar
• 1 Cup salted butter, cubed

Filling:

• 4 large eggs
• 1 ½ Cup granulated white sugar
• 1 ½ Cups papaya puree from 1 large papaya
• ¼ Cup lemon juice (fresh or bottled)
• 2 TBS lime juice (fresh or bottled)

Topping:

• ¼ Cup sifted powdered sugar
• ½ Cup shredded coconut (sweetened or unsweetened – your preference)

Kitchen Tools

• 9x13x2-inch baking pan
• 1 Large mixing bowl
• Pastry knife to blend flour and butter
• Whisk to blend liquids
• Measuring tools and spatula

Directions

For the Crust:

This is a basic shortbread crust, just like traditional lemon bars.

Preheat your oven to 350°F.

Combine and sift 2 cups of all-purpose flour, and ½ cup of powdered sugar in a medium bowl. Sifting is important to prevent lumps in the crust.

Cut in 1 cup of cold cubed salted butter using a pastry knife. Press firmly into a 9×13 baking pan, working quickly to not melt the butter with your fingertips.

Bake for 25 – 30 minutes until lightly browned.

While the crust is baking, prepare your papaya and filling.

To Make Papaya Puree:

Cut the ends off the papaya and peel.

Slice the papaya in half lengthwise and scoop out seeds and stringy pulp. (Reserve the seeds. They can be cleaned and eaten, saved for growing more papaya trees, or dried and used as a black peppercorn substitute.)

Coarsely chop the fruit and puree in a food processor for about 1 minute or until smooth and silky. Measure out 1 ½ cups and set aside.

To Make the Filling:

Whisk 4 eggs in a large mixing bowl until well-blended. Gently whisk in sugar until dissolved. Stir in papaya, lemon juice, and lime juice.

When the crust is ready, pour the filling over it and return to the oven for 20 – 25 minutes.

Bake until the edges start browning and the center is set.

Remove from oven and sprinkle coconut flakes overtop. If you also wish to use powdered sugar, wait until the bars have cooled or the powdered sugar will dissolve from the heat.

Once the bars are room temperature, chill for several hours in the refrigerator before serving.

Yield: About 30 1 ½ x 1 ½ bars.