Passion Fruit Bars Recipe

Introduction

These Passion Fruit Bars offer a perfect balance of tart and sweet with a buttery graham cracker crust and a smooth, creamy topping. Bright and refreshing, they’re an elegant treat that’s surprisingly easy to make at home.

Ingredients

• 1 1/2 cups (150g) graham cracker crumbs, from about 10 whole graham crackers
• 1/4 cup (28g) confectioners’ sugar, sifted
• 1/8 teaspoon table salt
• 6 tablespoons (85g) unsalted butter, melted
• 3/4 cup (149g) granulated sugar
• 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
• 1/8 teaspoon table salt
• 1 1/2 cups (270g) passion fruit purée*
• 2 tablespoons (28g) lemon juice
• 4 large eggs
• 2 large egg yolks
• 2 tablespoons (28g) unsalted butter
• 1 cup (227g) heavy cream
• 1/3 cup (66g) granulated sugar
• 1/8 teaspoon table salt
• 1/4 cup (45g) passion fruit purée*
• 1 teaspoon lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the center. Line an 8″ square pan with a parchment sling and lightly grease the parchment.
2. Step 2: To make the crust: In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.
3. Step 3: Transfer the crust mixture to the prepared pan, then press it firmly and evenly into the bottom using the bottom of a measuring cup or the pads of your fingers.
4. Step 4: Bake the crust for 10 to 15 minutes, until fragrant and slightly darker in color. Remove from the oven and prepare the curd filling while the crust cools slightly.
5. Step 5: To make the curd filling: In a large saucepan, whisk together sugar, flour, and salt. Add passion fruit purée, lemon juice, eggs, and yolks; whisk to combine.
6. Step 6: Cook the curd mixture over medium heat, whisking constantly and scraping the corners, until it begins to release steam and thickens, about 5 to 8 minutes. Remove from heat and whisk in the butter until smooth and shiny.
7. Step 7: Lower the oven temperature to 325°F. Pour the hot curd through a fine-mesh strainer onto the crust, spreading it evenly to cover the surface.
8. Step 8: Return the pan to the oven and bake for 18 to 20 minutes, until the curd is set but not colored. Remove from oven and prepare the cream topping as the curd bakes.
9. Step 9: To make the cream topping: In a small saucepan, combine cream, sugar, and salt. Bring to a boil over high heat, stirring occasionally to dissolve sugar. Maintain a gentle boil for 5 minutes, stirring constantly and adjusting heat as needed.
10. Step 10: Remove from heat and stir in passion fruit purée and lemon juice.
11. Step 11: Pour the cream topping gently over the curd layer, then refrigerate the uncovered pan for at least 6 hours or overnight until set and chilled.
12. Step 12: Once set, lift the bars out using the parchment sling and transfer to a cutting board. For clean cuts, dip a chef’s knife in hot water, dry thoroughly, and wipe between cuts. Serve chilled.

Tips & Variations

• Use fresh passion fruit purée for the best flavor, or substitute with store-bought purée if unavailable.
• For a tangier bite, add a bit more lemon juice to the curd or cream topping.
• To make cutting easier, chill the bars well before slicing and warm the knife with hot water each time.
• Try adding a sprinkle of toasted coconut on top for added texture and tropical flair.

Storage

Store leftover Passion Fruit Bars covered in the refrigerator for up to 1 week. For longer storage, freeze them well wrapped; thaw in the refrigerator before serving. These bars are best enjoyed chilled and can be gently reheated at room temperature if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use passion fruit juice instead of purée?

Passion fruit purée has a thicker texture and more intense flavor than juice, so juice alone may make the filling too thin. If using juice, reduce other liquids or add a thickener to achieve the right consistency.

How do I make a parchment sling for the pan?

Cut two strips of parchment paper about 2 inches wider and longer than the pan. Lay one strip horizontally and the other vertically, then fit them into the pan so the ends hang over the edges. This creates handles to lift out the bars easily after baking.