Passion Fruit Bars Recipe

Introduction

Passion Fruit Bars combine a crisp graham cracker crust with a tangy, luscious passion fruit curd and a smooth, fruity cream topping. This refreshing dessert is perfect for warm days or whenever you want a bright, tropical treat that’s easy to make at home.

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
• 6 tablespoons (85g) unsalted butter, melted
• 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
• 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

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the center. Line an 8″ 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 combined.
3. Step 3: Transfer the crust mixture to the prepared pan. Press it firmly and evenly into the bottom 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. Remove from oven and prepare the curd filling while the crust bakes.
5. Step 5: For the curd, whisk together sugar, flour, and salt in a large saucepan. Add passion fruit purée, lemon juice, eggs, and yolks, then whisk to combine.
6. Step 6: Cook the curd mixture over medium heat, whisking constantly and into the corners, until it steams and just thickens (5 to 8 minutes). Remove from heat and whisk in butter until smooth and shiny.
7. Step 7: Once the crust is done, reduce oven temperature to 325°F. Pour the hot curd through a fine mesh strainer onto the crust, spreading evenly.
8. Step 8: Bake for 18 to 20 minutes until the curd layer is set but not colored. Remove from oven and prepare the cream topping while curd bakes.
9. Step 9: In a small saucepan, combine cream, sugar, and salt. Cook over high heat until boiling, stirring occasionally. 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: Gently pour the cream topping over the curd layer. Refrigerate the pan, uncovered, for at least 6 hours or overnight until set and chilled.
12. Step 12: Lift the bars out using the parchment sling and transfer to a cutting board. For clean cuts, dip a chef’s knife in hot water and dry between each slice. Serve chilled.

Tips & Variations

• Use fresh passion fruit purée for the best flavor or substitute with frozen purée if fresh isn’t available.
• For extra crunch, sprinkle chopped toasted nuts on the crust before baking.
• If you prefer a less tart dessert, reduce the lemon juice slightly in the curd and topping.

Storage

Store leftover Passion Fruit Bars covered in the refrigerator for up to 1 week. They can also be frozen for longer storage; thaw in the refrigerator before serving. Serve chilled for best 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 passion fruit juice may be more diluted and less flavorful than purée, so it’s best to use purée for a richer taste and thicker texture. If you only have juice, reduce other liquids slightly and consider adding some pulp if available.

How do I know when the curd is fully set?

The curd is set when it feels firm to the touch and no longer jiggles in the center, but it should not change color or brown. Baking at a lower temperature helps achieve this delicate balance without overcooking.

Passion Fruit Bars Recipe

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★★★★★

4.6 from 109 reviews

These Passion Fruit Bars feature a crisp graham cracker crust with a luscious, tangy passion fruit curd filling and a silky passion fruit cream topping. Perfectly balanced between sweet and tart, these bars are baked to set and chilled to give a refreshing, tropical dessert that’s ideal for summer gatherings or any time you want a bright, elegant treat.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 6 hours 60 minutes (includes chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

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

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Line an 8″ square baking pan with a parchment sling and lightly grease the parchment to ensure easy removal of the bars later.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, sifted confectioners’ sugar, and salt. Pour in the melted butter and mix thoroughly until the mixture resembles wet sand.
3. Press crust into pan: Transfer the crumb mixture into the prepared pan and use the bottom of a measuring cup or your fingers to firmly and evenly press the mixture into the bottom to form the crust layer.
4. Bake the crust: Bake for 10 to 15 minutes until the crust is fragrant and slightly darker in color. Remove from oven and set aside while preparing the filling.
5. Prepare curd filling: In a large saucepan, whisk together sugar, flour, and salt. Add passion fruit purée, lemon juice, eggs, and egg yolks and whisk until combined.
6. Cook curd: Cook this mixture over medium heat, whisking constantly and paying attention to the edges, until it steams and just begins to thicken, about 5 to 8 minutes. Remove from heat and whisk in butter until smooth and shiny.
7. Reduce oven temperature: Place the baked crust on a rack and reduce oven temperature to 325°F (163°C).
8. Pour and spread curd: Strain the hot curd through a fine-mesh sieve onto the crust to ensure smoothness and spread evenly over the crust surface.
9. Bake curd layer: Return the pan to the oven and bake for 18 to 20 minutes until the curd is set but not browned. Remove from oven and prepare the topping.
10. Make cream topping: In a small saucepan, combine heavy cream, sugar, and salt. Cook over high heat, stirring occasionally, until it boils. Maintain a gentle boil for 5 minutes, stirring constantly to dissolve sugar and prevent burning.
11. Finish cream topping: Remove from heat and stir in passion fruit purée and lemon juice until fully mixed.
12. Add cream topping and chill: Gently pour the cream topping over the baked curd layer, then refrigerate uncovered for at least 6 hours or overnight until fully set and chilled.
13. Serve bars: Use the parchment sling to lift bars from pan. For neat slices, dip a sharp knife in hot water, dry it, and cut into bars. Serve chilled for best flavor and texture.
14. Storage: Store leftovers covered in the refrigerator for up to 1 week, or freeze for extended storage.

Notes

• Using fresh passion fruit purée will deliver the best flavor, but you can use frozen or canned as an alternative.
• Make sure to whisk the curd filling constantly while cooking to avoid lumps and to ensure a smooth texture.
• Press the crust firmly and evenly for a sturdy base that holds up well against the curd filling and cream topping.
• For clean slices, warm the knife between cuts and wipe dry to avoid smearing the creamy topping.
• You can prepare the bars up to 24 hours in advance; just keep them refrigerated until serving.

Keywords: passion fruit bars, passion fruit dessert, tropical dessert, graham cracker crust, baked curd, passion fruit curd, cream topping, summer dessert