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Guava Bars

Saura Kline
Guava custard over a shortbread cookie



  • 1 3/4 cup flour
  • 12 Tbsp butter, cold
  • 3/4 cup powdered sugar
  • 3/4 tsp salt
  • 1 Tbsp cold water (opt)


  • 4 eggs
  • 1/4 cup milk
  • 3 Tbsp flour
  • 1 cup sugar
  • 3/4 cup guava puree
  • 1 lime, juice
  • 1/4 tsp salt


  • Preheat oven to 350 degrees F (176 C).
  • In a food processor, pulse together flour, butter, powdered sugar, and salt. If the dough seems too dry, add the cold water.
  • Prepare a 9x13” baking dish with some baking spray and parchment paper, enough to come up the sides a bit.
  • Pour crumble out onto the baking dish and press evenly all around to form your crust.
  • Chill the crust in the freezer for 10 minutes, so the butter can firm up again.
  • Bake the crust for 18-20 minutes, or until crust is a light golden brown. You don’t want to bake all the way through as you’ll be going back in the oven with the filling.
  • While your crust is baking, prepare the filling.
  • In a medium size bowl, whisk together eggs, milk, sugar, guava puree, salt, and lime juice. Then mix in the flour. Pour the filling over the hot crust and place back into the oven for another 20-25 minutes. You’re looking for the edges to come away from the sides of the pan, and the center to be firm.
  • Let this cool at room temperature for 1 hour.
  • Grip the paper, lift out the dessert, and set onto a cutting board. Cut into 2” squares and sift some powdered sugar over top to finish.