If you love the bright tang of lemon bars but want something a little more tropical, these Passion Fruit Bars are a delicious twist on a classic dessert. They pair a tender, buttery shortbread crust with a smooth filling made from passion fruit purée, fresh lemon juice, and lemon zest. The result is a sweet-tart treat with a vibrant tropical flavor and a delicate dusting of powdered sugar on top.
The crust starts with all-purpose flour, powdered sugar, cornstarch, salt, lemon zest, and butter. A quick pulse in the food processor brings the ingredients together into a crumbly mixture that presses easily into a baking pan. Chilling the crust before baking helps it hold its shape, while the first trip to the oven gives it a lightly golden finish before the filling goes on.
The filling combines eggs and egg yolks with sugar, flour, lemon juice, lemon zest, and passion fruit purée. The lemon brightens the fruit’s naturally tangy flavor, while the eggs help the filling set into a soft, sliceable layer. After baking, allow the bars to cool completely and refrigerate them for at least two hours so they firm up before cutting.
For the best results, use a 9-by-13-inch baking pan lined with parchment paper. The parchment makes it easier to lift the chilled bars from the pan and slice them neatly. A fine-mesh sieve is also handy for sprinkling powdered sugar evenly over the top just before serving.
These Passion Fruit Bars are ideal for potlucks, afternoon coffee, or a dessert tray when you want something more distinctive than ordinary lemon squares. Their balance of buttery crust, citrus brightness, and tropical fruit makes each bite refreshing without losing the comforting appeal of a homemade bar cookie.
Not what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
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Passion Fruit Bars
- Total Time: 1:15
- Yield: 16 1x
Ingredients
Crust
- 1 3/4 cups all purpose flour
- 2/3 cup powdered sugar, plus extra to garnish
- 1/4 cup cornstarch
- 2/3 tsp salt
- 1 tsp finely grated lemon zest
- 3/4 cup (1 1/2 sticks) unsalted butter, cool room temperature and cut into 1-inch pieces
Filling
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups sugar, or more according to personal taste
- 1 Tbsp finely grated lemon zest
- Pinch of salt
- 6 Tbsp all purpose flour, sifted
- 1/3 cup lemon juice (from 2 lemons)
- 2/3 cup passion fruit puree
Instructions
- Preheat oven to 350 degrees F. Grease the sides of a 9 x 13-inch baking pan, line with parchment paper, then lightly grease parchment.
- To make the crust, combine flour, powdered sugar, cornstarch, salt, and lemon zest in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Refrigerate for 20 to 30 minutes (optional but preferable. Bake until lightly golden, about 18 to 20 minutes. Set aside crust.
- To make the filling, place the eggs and yolks in a medium bowl and whisk to combine. In a separate small bowl, combine the sugar and lemon zest and rub them together until fragrant. Now add the sugar mixture, salt, flour, lemon juice, and passion fruit puree to the egg mixture. Whisk until smooth. Pour this filling over the pre-baked crust and bake for another 25 to 30 minutes, or until just set. Let cool to room temperature, then refrigerate for at least 2 hours or until firm. Sift powdered sugar over the top before slicing and serving.
- Prep Time: :30
- Cook Time: :45
- Category: Dessert
- Method: Oven