Passion Fruit Lemon Bars

This recipe uses a traditional shortbread crust and a simple lemon and passion fruit curd filling.

Ingredients:

• For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
• For the Filling:
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup passion fruit juice
  • 1/4 cup lemon juice
  • 1 tablespoon cornstarch
  • 6 tablespoons unsalted butter, cut into cubes

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
2. Make the Crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Cut in the softened butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press the crumb mixture evenly into the prepared baking pan. Bake for 20-25 minutes, or until golden brown.
3. Make the Filling: While the crust bakes, whisk together eggs, sugar, passion fruit juice, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and whisk in the butter cubes until melted.
4. Pour the hot filling over the baked crust. Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight for the filling to set.
5. Cut into squares and dust with powdered sugar before serving.

Option 2: No-Bake Passion Fruit Lemon Bars

This recipe uses a simpler crust made with almond flour and coconut oil, and requires no baking for the filling.

Ingredients:

• For the Crust:
  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons maple syrup
  • Pinch of salt
• For the Filling:
  • 4 ounces cream cheese, softened
  • 4 egg yolks
  • 1/4 cup lemon juice
  • 14 ounces sweetened condensed milk
  • 1/2 cup passion fruit pulp
  • Zest of 1 lemon

Instructions:

1. Make the Crust: Combine almond flour, oats, melted coconut oil, maple syrup, and salt in a bowl. Press the mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper. Refrigerate for at least 30 minutes.
2. Make the Filling: In a medium bowl, beat together cream cheese and egg yolks until smooth. Stir in lemon juice, sweetened condensed milk, passion fruit pulp, and lemon zest. Pour the filling over the chilled crust.
3. Refrigerate for at least 1 hour, or overnight for a firmer set. Cut into squares and enjoy!

Both recipes offer a delicious twist on classic lemon bars with the addition of passion fruit. Choose the option that best suits your baking style and preferences!