Looking for an easy homemade dessert that will impress a crowd (but is simple enough for a weeknight?). Look no further than these papaya bars. Think lemon bars but with a slightly sweeter custard paired with a buttery cookie crust. If you find yourself with a ripe papaya and aren’t quite sure what to make with it, this recipe is for you.
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Why You’ll Love This Recipe
If you’ve ever had lemon bars and thought you were in heaven, plus you love tropical flavors, this recipe will be your new go-to when hosting guests or for potlucks and BBQs.
- Easy – I love recipes that are simple. They have to fit into a busy lifestyle, and this one is as simple as baking up a giant cookie crust, blending the filling and spreading it on to bake again. If you can do those three things, you’re good to go!
- Make Ahead – This recipe can be made ahead of time and is equally as delicious the next day (or the day after that).
- Shortbread – Need I say more? The shortbread cookie crust is crispy yet buttery with that classic shortbread flavor we all love.
- Tropical – Like I said, if you love tropical flavors, this recipe is for you! Or, if you ever find yourself with a ripe papaya on hand, now you’ll know what to do with it! I’d be willing to bet you’ll find yourself searching for papayas at the grocery store once you taste this recipe.
What Are Papaya Bars
You may be wondering, “Papaya bars? What are those!” And you wouldn’t be alone! The first time I heard of papaya bars I didn’t know what to think. Once I found out they’re a spin off of lemon bars, I knew I had to try them.
The tropical papaya puree paired with the buttery and salty shortbread cookie crust is to die for!
Harvest to Table Magazine
These papaya bars were featured in the January edition of Harvest to Table Magazine. If you’re tired of mealtime being a hassle, make it easy with from-scratch recipes for every season. Plus, with your subscription you’ll gain access to free past issues of Harvest to Table!
What to expect… you’ll receive a monthly digital magazine with original recipes and clear, easy-to-follow instructions. Furthermore, with the Pioneering Today Academy Basic membership, you’ll not only get this monthly magazine, but you’ll also get access to our PTA Vault – a library of exclusive videos and tutorials! All for less than 30¢ a DAY! So what are you waiting for?
How to Make Papaya Bars
I’ll break this recipe into two parts so that it’s even easier to follow. First, we’ll bake up the shortbread cookie crust. While that’s baking, we’ll blend together the papaya custard filling and then bake again.
Supplies Needed
- Food Processor – A high-powered blender would work for the papaya filling, but I love using the food processor for the cookie crust, too. One appliance means fewer dishes!
- 9×9-inch Baking Pan – This recipe makes nine good-sized papaya bars. If you like your bars a little smaller and thicker, you could use an 8×8-inch pan, but you’ll need to adjust baking times accordingly.
- Parchment Paper – No one likes a cookie bar that sticks to the pan! Remember to crumple up the parchment paper in your hands before lining the pan. That way the corners don’t rise up.
- Whisk – No one wants a lumpy batter! Though the food processor does most of the work, we’ll need a whisk to mix in the eggs.
- Spatula – We don’t want to leave behind any puree in the mixing bowl! Grab your spatula to make sure every last drop ends up in the pan.
Ingredients Needed
The stars of the show are listed below, along with some of my tips… for the rest of the ingredients and their measurements, see the recipe card at the bottom of this post.
- Papaya puree – Be sure you have a red papaya (not a green one). Ripe papayas will work best as they’re the sweetest. To make papaya puree, remove the skin, de-seed and cut into cubes. Place the cubes in a high-powered blender and blend until smooth. You’ll need about 1 1/4-1 1/2 cups of papaya cubes for 3/4 cup puree.
- Flour – I use all-purpose flour for this recipe. If you’re gluten-free, a 1:1 gluten-free flour blend should work, though I haven’t tested it myself.
- Lemon Juice – This brightens the flavor of the papaya bars and gives it a slight tartness (similar to lemon bars). Don’t skip this ingredient! It’s kind of like forgetting to add salt to your dish, the flavor is much better when you add it!
Step-by-Step Directions
For the Cookie Crust
- Preheat the oven to 350°F.
- Prepare your 9X9 baking dish with parchment paper or oil. Set aside.
- To a food processor, add the powdered sugar, flour, salt, and cold butter. Pulse to combine until the mixture resembles a coarse meal with a few chunks throughout.
- Transfer the cookie mixture to the prepared baking dish and press firmly so the layer is even. Pierce with a fork a few times.
- Bake for 15 minutes or until the edges are just golden brown.
For the Papaya Filling
- While the crust is baking, create your papaya puree (if you haven’t already) by placing papaya cubes into the food processor and pulse until smooth.
- To the papaya puree, add the sugar, flour and lemon juice and blend until smooth.
- Pour the filling into a medium-sized bowl. Add eggs and whisk until fully combined.
- Once the cookie crust is baked, pour the papaya filling over the hot crust and bake again for 25-30 minutes until it is no longer liquid or jiggly. (The bars will firm up as they cool.)
- Once bars are cooled to room temperature, slice them into squares and dust them with powdered sugar. Alternatively, you can place the bars in the refrigerator if you’d rather serve them chilled.
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Did you make this recipe? If so, please leave a star rating in the recipe card below (this really helps me out)… then, snap a photo of your papaya bars and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
How to Store Papaya Bars for Freshness
Keeping your papaya bars fresh is important. Let them cool down to room temperature first. This stops moisture from making them soggy.
After cooling, put the bars in an airtight container. This is great for keeping desserts fresh. If you have to stack the bars in layers, use parchment paper between each layer to prevent sticking.
If you want your papaya bars to last longer than a few days, refrigerate them. This can keep them fresh for up to a week. If you don’t get to them within a week, pop them in the freezer.
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Room Temperature | 2-3 days | Store in an airtight container. |
| Refrigerated | Up to 1 week | Keep tightly sealed to prevent drying out. |
| Frozen | 3 months | Wrap individually in parchment, wax paper or plastic wrap, then place in a freezer-safe container. |
If you follow these storage tips for papaya bars, every bite will be as good as the first. I promise!
Can You Freeze Papaya Bars?
Yes, you can freeze papaya bars. I actually love freezing mine, so I can grab out a square and have a sweet treat anytime I want.
They don’t take long to thaw at room temperature. I’ll grab a square out while I’m making dinner and by the time I’m done eating, my bar is ready to eat!
Thawing Papaya Bars: Best Practices
Thawing tips are key to keeping frozen papaya bars fresh. Here are the best ways to thaw them:
- Defrost in the fridge overnight. This keeps the bars’ quality and flavor best.
- If you’re in a hurry, thaw on the counter for 2-3 hours until the bar reaches room temperature.
- For a quick thaw, microwave on low for 10-15 seconds. But watch them to avoid overheating.
| Thawing Method | Time Required | Flavor Preservation |
|---|---|---|
| Refrigerator Overnight | 8 hours | Excellent |
| Room Temperature | 2-3 hours | Good |
| Low Power Microwave | 10-15 seconds | Moderate |
Papaya Bars Recipe
Equipment
- Food processor or high-powered blender
- 9×9-inch Baking Pan
- Parchment Paper
- Whisk
- Spatula
Ingredients
For the Cookie Crust
- 1/2 cup butter cold and cubed
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the Papaya Filling
- 3/4 cup papaya puree *see notes for making papaya puree
- 1/2 cup sugar
- 1.5 Tablespoons all-purpose flour
- 3 whole eggs
- 2 teaspoons lemon juice fresh or bottled
- powdered sugar for dusting
Instructions
For the Cookie Crust
- Preheat the oven to 350°F.
- Prepare your 9X9 baking dish with parchment paper or oil. Set aside.
- To a food processor, add the powdered sugar, flour, salt, and cold butter. Pulse to combine until the mixture resembles a coarse meal with a few chunks throughout.
- Transfer the cookie mixture to the prepared baking dish and press firmly so the layer is even. Pierce with a fork a few times.
- Bake for 15 minutes or until the edges are just golden brown.
For the Papaya Filling
- While the crust is baking, create your papaya puree (if you haven’t already) by placing papaya cubes into the food processor and pulse until smooth.
- To the papaya puree, add the sugar, flour and lemon juice and blend until smooth.
- Pour the filling into a medium-sized bowl. Add eggs and whisk until fully combined.
- Pour your papaya mixture onto the baked cookie crust and bake again for 25-30 minutes until it is no longer liquid or jiggly. (The bars will firm up as they cool.)
- Once bars are cooled to room temperature, slice them into squares and dust them with powdered sugar. Alternatively, you can place the bars in the refrigerator if you’d rather serve them chilled.
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