Passion Fruit Bars Recipe

Bylilan Sage
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Introduction

These Passion Fruit Bars offer a delightful balance of tangy and sweet flavors with a buttery graham cracker crust and a creamy passion fruit topping. Perfectly chilled and refreshingly bright, they make an elegant treat for any occasion.

The image shows square lemon bars with three layers: a golden brown crumbly crust at the bottom, a thick light yellow middle layer with a soft texture, and a smooth bright yellow top layer. One bar on a green plate has a woman’s hand holding a fork with a small piece taken out, revealing the layers clearly. Other bars are placed on a white scalloped plate, a pinkish plate, and a white plate, all sitting on a white marbled surface with soft sunlight casting shadows. Photo taken with an iphone --ar 4:5 --v 7

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 use the bottom of a measuring cup or glass and the pads of your fingers to press it firmly and evenly into the bottom of the pan.
  4. Step 4: Bake the crust for 10 to 15 minutes, until fragrant and slightly darker in color and then remove from the oven. While the crust bakes, prepare the curd filling.
  5. Step 5: To make the curd filling: In a large saucepan, whisk together the sugar, flour, and salt. Add the passion fruit purée, lemon juice, eggs, and yolks, and whisk to combine.
  6. Step 6: Cook the curd mixture over medium heat, whisking constantly and being sure to get into the corners of the pan, until it begins releasing steam when stirred and just begins to thicken, 5 to 8 minutes. Remove the pan from the heat and whisk in the butter; the mixture will become smooth and shiny.
  7. Step 7: When the crust is done baking, remove it from the oven and place it on a rack. Reduce the oven temperature to 325°F.
  8. Step 8: Pour the hot curd through a fine-mesh strainer onto the crust, being sure to collect any curd that clings to the bottom of the strainer. Spread it into an even layer, covering the entire surface of the crust.
  9. Step 9: Return the pan to the oven and bake for 18 to 20 minutes, or until the curd layer is completely set but has not taken on any color and then remove it from the oven. While the curd bakes, prepare the cream topping.
  10. Step 10: To make the cream topping: In a small saucepan, combine the cream, sugar, and salt. Cook over high heat until boiling, stirring occasionally with a heatproof spatula to dissolve the sugar. Once the mixture comes to a boil, reduce the heat slightly to maintain a gentle boil for 5 minutes, stirring constantly. Watch the mixture carefully and further reduce the heat if the cream starts to boil rapidly.
  11. Step 11: Remove the saucepan from the heat and stir in the passion fruit purée and lemon juice.
  12. Step 12: Gently pour the cream topping over the curd layer, then carefully place the pan, uncovered, in the refrigerator for at least 6 hours, or overnight, until the top layer is set and the bars are completely chilled.
  13. Step 13: Once set, lift the Passion Fruit Bars out of the pan using the parchment sling and transfer them to a cutting board. For the cleanest cuts, dip a chef’s knife in hot water and dry it thoroughly between every cut. These bars are best served chilled.

Tips & Variations

  • Use fresh passion fruit purée or high-quality frozen purée for the best flavor.
  • Swap graham cracker crumbs with digestive biscuits if preferred.
  • For a more tropical twist, garnish bars with fresh passion fruit seeds or a sprinkle of toasted coconut.
  • Make sure to strain the curd to keep the texture smooth and avoid lumps.

Storage

Store any leftover Passion Fruit Bars, covered, in the refrigerator for up to 1 week. For longer storage, freeze the bars wrapped tightly and thaw in the fridge before serving. Always serve chilled for the best texture and flavor.

How to Serve

The image shows several square slices of a three-layer dessert on a wooden board. The bottom layer is a crumbly, light brown crust with a slightly rough texture. The middle layer is thick, smooth, and bright yellow, looking soft and moist. The top layer is a thinner, creamy pale yellow layer, smooth and shiny, creating a neat finish to each square. The layers are even and well-defined, and the edges are clean and sharp. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus juices instead of lemon?

Yes, you can substitute lemon juice with lime or orange juice, but lemon provides the best balance to the passion fruit’s sweetness.

Is it possible to make these bars gluten-free?

Absolutely. Use gluten-free graham cracker crumbs or substitute with ground nuts for the crust, and ensure your flour is a gluten-free blend.

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Passion Fruit Bars Recipe

★★★★★

4.8 from 120 reviews
  • Author: lilan
  • Total Time: 7 hours 5 minutes
  • Yield: 16 bars (8×8-inch pan) 1x
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Description

These tangy and creamy Passion Fruit Bars feature a buttery graham cracker crust, a luscious passion fruit curd filling, and a smooth passion fruit cream topping. Perfectly balanced between sweet and tart, these bars make a refreshing dessert that’s ideal for summer or any time you crave a tropical treat.

Ingredients

Scale

Crust

  • 1 1/2 cups (150g) graham cracker crumbs (about 10 whole graham crackers)
  • 1/4 cup (28g) confectioners’ sugar, sifted
  • 1/8 teaspoon table salt
  • 6 tablespoons (85g) unsalted butter, melted

Curd Filling

  • 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

Cream Topping

  • 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. Preheat Oven and Prepare Pan: Preheat the oven to 350°F with a rack in the center. Line an 8-inch square pan with a parchment sling and lightly grease the parchment to prevent sticking.
  2. Make the Crust: In a medium bowl, stir together graham cracker crumbs, confectioners’ sugar, and salt. Add melted butter and mix until the combination is uniform and crumbly.
  3. Press Crust Into Pan: Transfer the crust mixture into the prepared pan. Use the bottom of a measuring cup or glass along with your fingertips to press the crust firmly and evenly across the bottom of the pan.
  4. Bake the Crust: Bake for 10 to 15 minutes or until the crust becomes fragrant and darker in color. Remove from oven and allow it to cool slightly while preparing the filling.
  5. Prepare the Curd Filling: In a large saucepan, whisk sugar, flour, and salt together. Add passion fruit purée, lemon juice, eggs, and egg yolks, whisking to combine thoroughly.
  6. Cook the Curd: Cook the curd mixture over medium heat, whisking constantly and making sure to scrape the pan corners. Continue until the mixture releases steam and just begins to thicken, about 5 to 8 minutes. Remove from heat and whisk in butter until smooth and shiny.
  7. Lower Oven Temperature: Reduce the oven temperature to 325°F while the curd cools slightly.
  8. Strain and Add Curd to Crust: Pour the hot curd through a fine-mesh strainer onto the crust to ensure a smooth texture, collecting any clinging curd. Spread evenly over the crust surface.
  9. Bake the Bars: Return pan to the oven and bake 18 to 20 minutes until the curd layer is set but not browned. Remove from the oven and start preparing the topping.
  10. Prepare 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 to prevent rapid boiling. The mixture will thicken slightly.
  11. Add Passion Fruit and Lemon to Cream: Remove from heat and stir in passion fruit purée and lemon juice to incorporate flavors fully.
  12. Pour Topping and Chill: Gently pour the cream topping over the baked curd layer. Place the pan uncovered in the refrigerator for at least 6 hours or overnight until fully set and chilled.
  13. Slice and Serve: Use the parchment sling to lift the bars out of the pan. For clean cuts, dip a chef’s knife in hot water, dry it thoroughly and slice. Serve chilled for the best texture and flavor.
  14. Store Leftovers: Store leftover passion fruit bars covered in the refrigerator for up to 1 week or freeze for longer storage.

Notes

  • Use fresh passion fruit purée for the best flavor; canned can be substituted if fresh is unavailable.
  • Make sure to whisk constantly during curd cooking to prevent curdling and ensure smooth texture.
  • For the cleanest bar slices, warm your knife in hot water and dry between cuts.
  • Chilling the bars overnight improves flavor and sets the layers properly.
  • These bars can be frozen for up to 2 months; thaw in the refrigerator before serving.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: passion fruit bars, passion fruit dessert, tropical dessert, passion fruit curd, graham cracker crust, creamy passion fruit bars

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