Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking pan with nonstick cooking spray.

To make the crust, in a large bowl, whisk together the flour, brown sugar, and salt. Add the cold cubed butter and, using a pastry cutter, cut the butter in until the mixture is well combined and sandy in texture.

Pour the crust mixture into the prepared pan and gently pat down to create an even crust layer. Bake for 15 minutes.

While the crust is baking, make the liliko’i curd. In a large bowl, whisk together the eggs, white sugar, and flour. Add the liliko’i juice and whisk again until well combined. Set aside.

Once the crust has finished parbaking, carefully pour the liliko’i mixture over the top. Return the pan to the oven and bake for another 30 minutes. The liliko’i curd will puff up and then sink down. Once it has sunk down and the edges have just begun to brown, it is done.

Cool completely, then cut into squares. Dust with the powdered sugar.

Meanwhile, to make the strawberry sauce, put the strawberries in a blender and blend until smooth. Transfer the pureed strawberries to a small saucepan and add the sugar and lemon juice. Cook over medium heat until the sauce thickens slightly, 5–10 minutes. Stir in the li hing mui powder.

Smear a spoonful of the sauce on each serving plate and place a liliko’i bar on top, along with a piece of macadamia nut brittle.