Passion Fruit Lemon Bars Recipe
This recipe gives the classic lemon bar a tropical twist! The tangy passion fruit curd pairs perfectly with the buttery shortbread crust. Get ready for an irresistible dessert everyone will love.
Ingredients
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
For the Filling:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs, at room temperature
- 1/2 cup fresh lemon juice
- 1/2 cup fresh passion fruit pulp (from 4-6 passion fruits)
- 1 tbsp lemon zest
- 1 tbsp passion fruit zest (from the passion fruits used for the pulp)
- A pinch of salt
For Garnish:
- Powdered sugar for dusting
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crust: In a medium bowl, use a fork or pastry blender to combine the flour, powdered sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust for 15-20 minutes, or until lightly golden brown. Remove it from the oven and set it aside while you make the filling. Reduce the oven temperature to 325°F (160°C).
- Make the Filling: In a large bowl, whisk together the granulated sugar and flour until well combined. This helps prevent the flour from clumping when the wet ingredients are added. In a separate bowl, whisk the eggs. Add the lemon juice, passion fruit pulp, lemon zest, passion fruit zest, and salt to the eggs, whisking until well combined.
- Assemble and Bake: Slowly pour the wet ingredients into the sugar and flour mixture, whisking continuously until smooth. Pour the filling over the warm, pre-baked crust. Bake for 25-30 minutes, or until the filling is set and the center no longer jiggles. The top may become slightly golden.
- Cool and Serve: Let the bars cool completely in the pan on a wire rack. This is crucial for the bars to set properly. Once cool, lift the bars out of the pan using the parchment paper overhang. Chill the bars in the refrigerator for at least 2 hours before cutting them into squares. Dust with powdered sugar just before serving.
Notes
- Fresh Passion Fruit: To get the pulp, simply cut the passion fruit in half and scoop out the seeds and pulp with a spoon. You can strain out the seeds if you prefer a smoother curd, but they add a nice texture.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. They are best served chilled.