Go Back
Print Recipe Pin Recipe

Passion Fruit Bars

Passion Fruit has a tart citrusy flavor that is perfumed with notes of mango and maybe pineapple. The unsweetened juice is not sweet, but maybe not as tart as straight lemon juice. It is such a refreshing and sophisticated flavor and works so beautifully with the sweetness of the meringue topping and crisp cookie crust.
Author: Zoë François

Ingredients

Crust

  • 3 cups / 360g all-purpose flour
  • 3/4 cup / 150g granulated sugar
  • 1 cup / 224g unsalted butter at room temperature
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 tsp kosher salt

No-Bake Passion Fruit Filling

  • 3 sheets / 7g / 1 package gelatin
  • 2 cups / 500g unsweetened passion fruit puree or fresh juice*
  • 1 3/4 cups / 350g granulated sugar
  • 1 lime* zested
  • 8 whole eggs
  • 4 egg yolks
  • 1 cup / 224g unsalted butter
  • 1/4 tsp kosher salt

Swiss Meringue Topping

  • 1/2 cup / 120g egg whites
  • 1 cup / 200g granulated sugar
  • 1/8 tsp kosher salt
  • 1 tsp vinegar
  • 1 tsp pure vanilla extract

Instructions

Crust

  • Preheat the oven to 350°F / 175°C. Line the bottom and sides of a 9x13-inch pan with foil and a greased piece of parchment paper that goes up the sides to create a sling.
  • In a food processor, combine the flour, sugar, butter, egg, yolk, and salt just until it comes together.
  • Evenly spread the dough into the prepared pan, cover it with plastic, and press it evenly on the bottom and 1/4 inch up the sides of the pan. Press tightly using your fingers or the bottom of a glass. Freeze for 10 to 15 minutes, until solid.
  • Bake in the middle of the oven for 20 to 25 minutes, until golden brown. Don't underbake the crust or it will be soft when you cut the bars.
  • Allow to cool completely before adding the filling or the crust will be soft when you cut the bars.

No-Bake Passion Fruit Filling

  • In a small bowl, bloom the gelatin in water.**
  • In a medium sized sauce pot, bring the passion fruit juice, sugar and zest to a simmer over medium heat. Cook until the sugar is dissolved. Turn off heat.
  • In a medium bowl, whisk together the whole eggs, yolks, and salt.
  • Whisk a 1/4 cup of the hot juice into the egg mixture. Repeat with more juice until the eggs are warm. Once the eggs are warm, whisk them into the pot of remaining juice.
  • Return the pot to a low heat. Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the pot as you go, until the passion fruit curd begins to thicken, about 5 minutes; it will be the consistency of smooth pudding and will reach 165°F on an instant read thermometer.
  • Remove the pot from the heat and stir in the bloomed gelatin and butter until melted.
  • Strain it through a fine-­mesh sieve and immediately spread evenly over the baked crust. Refrigerate until set, about 3 hours. (Can be made several hours before cutting and serving.)
  • Cut into bars using a sharp knife dipped into hot water. Top with a dusting of confectioners' sugar or the Meringue Topping below. If topping with meringue, set the bars on a baking sheet that is NOT lined with parchment, so you can use the blow torch to finish.

Swiss Meringue Topping

  • In a medium saucepan over medium-­low heat, bring 1 inch / 2.5cm of water to a simmer.
  • In the bowl of a stand mixer, combine the egg whites, sugar, and salt; place over the simmering water; and stir with a rubber spatula until the mixture is hot and all of the sugar has dissolved, about 5 minutes. Pro Tip: be sure to feel the egg and sugar mixture between your fingers to make sure it is smooth before whipping or it will be grainy.
  • Remove the bowl from the heat and place onto the stand mixer fitted with the whisk attachment, then beat on high speed until very thick and glossy and stiff peaks form, about 5 minutes. If the meringue is not stiff enough, your spikes will slouch and lose the drama. Add the vanilla and vinegar and mix well.
  • Use immediately. Using a piping bag fitted with a star tip, pipe decorative designs on your bars. Use a blow torch to toast the meringue. Serve chilled. They will last 2 days, but are best the day they are made.

Notes

*You can use the pulp from fresh passion fruit, but you want to strain the seeds before measuring the juice.
You can also replace the passion fruit with lemon juice and use lemon zest instead of lime zest.
**You can use either sheet or powdered gelatin (see my videos if you are not familiar with how to use them.