Passion Fruit Bars Recipe

Introduction

Bright and tangy, Passion Fruit Bars are a delightful twist on classic citrus desserts. With a buttery graham cracker crust, a luscious passion fruit curd, and a silky cream topping, these bars are perfect for any occasion.

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 (for crust)
• 6 tablespoons (85g) unsalted butter, melted
• 3/4 cup (149g) granulated sugar (for curd)
• 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
• 1/8 teaspoon table salt (for curd)
• 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 (for curd)
• 1 cup (227g) heavy cream
• 1/3 cup (66g) granulated sugar (for topping)
• 1/8 teaspoon table salt (for topping)
• 1/4 cup (45g) passion fruit purée* (for topping)
• 1 teaspoon lemon juice (for topping)

Instructions

1. Step 1: 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.
2. Step 2: To make the crust, stir together graham cracker crumbs, confectioners’ sugar, and salt in a medium bowl. Add melted butter and mix until thoroughly combined.
3. Step 3: Press the crust mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or 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 bakes.
5. Step 5: For the curd filling, whisk together sugar, flour, and salt in a large saucepan. Add passion fruit purée, lemon juice, eggs, and yolks, whisking to combine.
6. Step 6: Cook the curd mixture over medium heat, whisking constantly and reaching all pan corners, until it steams and begins to thicken, about 5 to 8 minutes. Remove from heat and whisk in butter until smooth and shiny.
7. Step 7: Lower oven temperature to 325°F. Pour the hot curd through a fine-mesh strainer onto the baked crust, spreading it evenly.
8. Step 8: Bake for 18 to 20 minutes until the curd is set but not browned. Remove from oven and prepare the cream topping.
9. Step 9: For the cream topping, combine cream, sugar, and salt in a small saucepan. Bring to a gentle boil over high heat, stirring occasionally to dissolve sugar, then maintain a gentle boil for 5 minutes, stirring constantly.
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 baked curd layer. Refrigerate uncovered for at least 6 hours or overnight until set and chilled.
12. Step 12: Lift bars from pan using the parchment sling and transfer to a cutting board. For clean cuts, dip a knife in hot water, dry thoroughly between each slice. Serve chilled.

Tips & Variations

• Use fresh or frozen passion fruit purée for the best flavor; you can find it at specialty stores or online.
• For a more tropical twist, add a teaspoon of grated lime zest to the curd mixture.
• If you prefer a less sweet topping, reduce the sugar in the cream topping by half.

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. Bars are best enjoyed chilled for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought passion fruit juice instead of purée?

Store-bought juice is usually less concentrated and contains added water, so purée is preferred for the right texture and intense flavor. If using juice, reduce added liquids accordingly.

How do I get clean slices without cracking the bars?

Dip a sharp knife in hot water and dry it well before each cut. This heats the blade slightly, allowing smoother slicing without cracking.

Passion Fruit Bars Recipe

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★★★★★

4.8 from 115 reviews

• Author: Aiden
• Total Time: 6 hours 60 minutes (including chilling)
• Yield: 16 bars 1x

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Description

Delight in these luscious Passion Fruit Bars that feature a buttery graham cracker crust, a tangy and smooth passion fruit curd filling, and a silky passion fruit cream topping. Perfectly balanced with tropical flavors and a creamy finish, these bars are a refreshing dessert ideal for warm days or special occasions.

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Ingredients

Scale 1x2x3x

For the Crust

• 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

For the 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

For the 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

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and place a rack in the center. Line an 8-inch square pan with a parchment sling and lightly grease the parchment for easy removal of the bars.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, confectioners’ sugar, and salt. Stir in melted butter until mixture is evenly combined and moistened.
3. Press the Crust: Transfer the crust mixture to the prepared pan. Use the bottom of a measuring cup or your fingers to press the crust firmly and evenly into the bottom of the pan.
4. Bake the Crust: Bake for 10 to 15 minutes until fragrant and slightly darker. Remove from the oven and set aside while preparing the curd filling.
5. Prepare the Curd Filling: In a large saucepan over medium heat, whisk together sugar, flour, and salt. Add passion fruit purée, lemon juice, eggs, and egg yolks, whisking to combine thoroughly.
6. Cook the Curd: Cook the mixture over medium heat, whisking constantly and reaching into corners to prevent sticking, until it begins to steam and just starts to thicken, about 5 to 8 minutes. Remove from heat and whisk in butter until smooth and shiny.
7. Reduce Oven Temperature: Reduce oven temperature to 325°F (163°C) and place the baked crust on a rack.
8. Strain and Pour Curd: Strain the hot curd mixture through a fine-mesh strainer onto the crust, ensuring all smooth curd is collected, then spread evenly.
9. Bake the Curd Layer: Bake for 18 to 20 minutes until the curd is fully set but not browned. Remove from oven and cool slightly.
10. Make the Cream Topping: In a small saucepan, combine heavy cream, sugar, and salt. Bring to a boil over high heat, stirring occasionally until sugar dissolves. Reduce heat to maintain gentle boil and cook for 5 minutes, stirring constantly to prevent scorching. The mixture will thicken slightly.
11. Add Passion Fruit and Lemon: Remove the cream mixture from heat and stir in passion fruit purée and lemon juice until fully incorporated.
12. Top the Bars: Pour the passion fruit cream evenly over the baked curd layer.
13. Chill the Bars: Refrigerate the uncovered pan for at least 6 hours or overnight until the cream topping is set and bars are thoroughly chilled.
14. Cut and Serve: Use the parchment sling to lift bars from pan. For clean slices, dip a sharp chef’s knife in hot water, dry it, and slice bars. Serve chilled for best flavor and texture.
15. Store Leftovers: Keep any leftover bars covered in the refrigerator for up to 1 week or freeze for longer storage.

Notes

• Use fresh or store-bought passion fruit purée; ensure it is smooth for best texture.
• Dipping the knife in hot water between cuts prevents sticking and ensures clean slices.
• These bars are best served chilled to enjoy the refreshing tropical flavors and creamy texture.
• For longer storage, wrap individual bars tightly in plastic wrap and freeze.
• Adjust sugar levels slightly if your passion fruit purée is very sweet or tart.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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