Ingredients:
Pastry:

½ C. butter	¼ C. sifted confectioners sugar
1 C. sifted all purpose flour

Combine: flour, confectioners sugar, and salt. Cut in butter as for pie crust. When mixture is well blended, lightly pat into a lightly greased 8 inch square baking pan. Bake at 350° for 15 minutes. The pastry should not brown, but be just lightly tanned around the edges.

Filling:

1 TBS. flour	3 TBS. frozen lilikoi concentrate
1 TBS. lemon juice	Coarsely grated peel of ½ lemon
2 eggs, slightly beaten	¾ C. confectioners sugar
½ tsp. baking powder

Combine lemon peel and confectioners sugar. Mix to let sugar absorb lemon flavor.
Mix flour and baking powder into sugar mixture until blended. Add eggs, lemon juice, and lilikoi concentrate. Mix well.
When pastry is lightly tanned around edges, pour filling mixture over it and spread evenly. Return to oven and bake about 20 minutes. Reduce heat to 325° and bake 5 to 10 minutes longer, or until golden brown on top. The top should be firm but not crusty when lightly touched with finger tips.
Cool in pan on rack.

Lilikoi Glaze:

2 TBS. butter	2 TBS. frozen lilikoi concentrate
1/3 C. confectioners sugar

Combine confectioner's sugar, butter and concentrate. Beat until of spreading consistency.

When pastry and filling are cool, spread Lilikoi Glaze, over top and when firm, cut into squares.