Once you try these passion fruit bars, you’ll have a new competitor to the classic lemon bar. Don’t be afraid that passion fruit sounds exotic or different. It’s an overlooked flavor that most people go absolutely gaga over once they try it.
Trust me, you can’t go wrong with these tropical treats. I’m here to teach you both cooking techniques and introduce you to new flavors, and passion fruit is on the top of my favorites list.
These passion fruit bars are tangy, zesty, crispy, crunchy and slightly nutty. Passion fruit brings an amazing panorama of flavors to the table, and you won’t miss the the old standard lemon bar in this awesome twist on an old favorite.
You can make this recipe in steps if you want, and if you just want some passion fruit curd, I have broken up the recipe into two separate parts, one for the curd and one for the crust.
Passion fruit curd (like lemon curd, or any other fruit-based curd for that matter) is an amazing, overwhelmingly delicious condiment too. Slather it on your pancakes. Add some to cake frosting. Put it on warm toast or scones. Or use it between the layers of a cake. Anywhere you might use jam or jelly, you can certainly use curd. You can usually find frozen passion fruit puree in the frozen section of latin or Asian grocery stores.
Many lemon curd recipes call for cooking it over a double boiler and recommend that a curd is never cooked over direct heat. In this case, this curd is cooked over direct heat and it’s not at all hard to make. Heat it slowly and gently and you won’t have any problem with scrambling the eggs as the curd heats up and begins to thicken. By heating it gently over medium heat, it gives you time to closely watch the curd. It’s easy to see it begin to thicken and as soon as you get the first bubble coming up, you remove it from the heat and transfer to a bowl for cooling.
You’ll be prebaking the crust and allowing it to cool too, before adding the passion fruit curd on top. Use a fork and be sure to poke a lot of holes in the bottom crust before baking, to prevent it from puffing up.
The curd will puff up quite a bit when these are baked in the oven, and you want to see it puffing all the way to the middle. Upon taking out of the oven, they will settle and firm up fully after being chilled. The top should be gently browned when done, and the edges nicely caramelized.
You can keep these frozen up to several weeks, but are best stored refrigerated for up to a week-if they last that long.
If you like passion fruit, you’re sure to also enjoy Easy No Bake Passion Fruit Cheesecake.
This recipe was inspired by Dorie Greenspan’s Lemon bars from Baking Chez Moi, which is a must-have on my cookbook list.
If you try this recipe, please let us know by leaving a comment, rating it, and tagging a photo #thestraightdish on Instagram. Enjoy,
Change up your lemon bars for the new kid in town, passion fruit bars. Smooth, tangy curd you over crispy, crunchy almond dough with more almonds and crunchies on top.
- 4 each eggs large
- 1.5 cups sugar
- 1/2 teaspoon fine sea salt
- 2/3 cup passion fruit puree frozen or concentrate
- 2 sticks unsalted butter cut into cubes
- 2 tablespoons unsalted butter cut into cubes
- 2 sticks unsalted butter
- 2 tablespoons unsalted butter
- 1.25 cups sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 3/4 cups almond flour
- 2 1/3 cup all purpose flour
- 1/3 cup roughly chopped almonds, slivered almonds, or chipped almonds
In a heavy bottomed saucepan with rounded sides, mix together sugar and eggs until well combined. Add passion fruit puree.
Place pan over medium heat, begin to warm while whisking constantly. Be sure to get near edges with the whisk or use a rubber spatula if necessary.
Add butter (2 sticks + 2 tablespoons) in chunks while whisking, and cook 8-10 minutes. Curd will noticeably begin to thicken towards the end of cooking and should gently form a ribbon when stirred or dropped from a spoon. Allow to cook until the first bubbles begin to appear. Curd will appear thin still at this point.
Immediately remove from heat and transfer to a stainless steel or glass bowl.You may cool the curd immediately or transfer to the refrigerator. The curd must be chilled before using. To cool quickly, place the bowl in ice water and stir frequently. If cooling in the refrigerator, cover the surface of the curd with parchment or plastic wrap while still warm and allow to chill for at least 2 hours.
Combine the butter (2 sticks + 2 tablespoons), salt, vanilla, and sugar in a stand mixer with paddle attachmenta or food processor with dough blade. Pulse briefly several times to combine.
Add the almond flour and mix until just combined.
Add the all-purpose flour and mix until dough is mixed to about pea size crumbles. The dough is ready when you can squeeze it together and it holds shape.
Set aside about 2 cups of the dough for the topping.
Preheat oven to 375° F. Grease or spray with non-stick cooking spray a 9" x 13" pan. Add a piece of parchment cut to fit the bottom, and grease or spray again on top.
Place the dough in the bottom of greased baking pan, and spread out evenly. Using your fingers or if you're a perfectionist a small glass, press or roll dough out to form an even layer on the bottom of the pan. Prick bottom all over with a fork.
Bake anywhere from 12-20 minutes depending on your oven, until just barely golden. Dough will puff up a bit while baking. Allow to cool to room temperature.
Stir cooled passion fruit curd to loosen it up, and then pour over bottom crust. Using a spoon or offset spatula, spread the curd around evenly.
Pinching off bits and pieces with your finger, add the remaining two cups dough set aside earlier, over the top of the curd. You should have enough to just about completely cover the entire pan. Sprinkle almonds on top.
Bake approximately 45 minutes in a 375°F degree oven, turning the pan around halfway through. The curd will caramelize around the edges and puff up throughout. It should puff all the way to the middle. The topping and almonds will gently brown.
Remove from oven and allow to cool in baking pan on a cooling rack for at least two hours. Run a dull knife or dinner knife around the edges, making sure to go all the way to the bottom.
Turn out onto a cutting board and cut into 24 pieces, or just leave in baking pan and cut in pan.