Dessert

Passion Fruit Bars Recipe

ByLily Monroe January 20, 2026January 20, 2026

Introduction

These Passion Fruit Bars offer a delightful balance of tart and sweet with a buttery graham cracker crust, a silky curd filling, and a luscious passion fruit cream topping. Perfect for a refreshing dessert that’s bright and satisfying.

The image shows square lemon bars with three layers: a smooth, bright yellow top layer, a thicker, slightly darker yellow middle layer, and a crumbly brown crust base. Several lemon bars are placed on a white plate with scalloped edges in the top right corner. Two pastel pink plates each hold two lemon bars, with one plate also holding a silver fork. A white plate holds one lemon bar near the bottom right, and a pastel green plate at the bottom left holds a lemon bar with a bite taken out and a silver spoon resting beside it. The scene is set on a white marbled surface with soft, warm lighting, casting gentle shadows. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: To make the crust, combine graham cracker crumbs, confectioners’ sugar, and 1/8 teaspoon salt in a medium bowl. Stir in the melted butter until the mixture is well combined.
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.
Step 4: Bake the crust for 10 to 15 minutes until fragrant and slightly darker. Remove from the oven and set aside while preparing the curd filling.
Step 5: In a large saucepan, whisk together sugar, flour, and 1/8 teaspoon salt. Add passion fruit purée, lemon juice, eggs, and yolks; whisk to combine.
Step 6: Cook the curd over medium heat, whisking constantly, until it steams and just begins to thicken (about 5 to 8 minutes). Remove from heat and whisk in 2 tablespoons butter until smooth and shiny.
Step 7: Reduce oven temperature to 325°F. Pour the hot curd through a fine-mesh strainer onto the baked crust and spread evenly.
Step 8: Bake for 18 to 20 minutes, until the curd is set but not browned. Remove from the oven and prepare the cream topping.
Step 9: In a small saucepan, combine heavy cream, sugar, and salt. Bring to a boil over high heat, stirring occasionally to dissolve sugar.
Step 10: Maintain a gentle boil for 5 minutes, stirring constantly. Remove from heat and stir in passion fruit purée and lemon juice.
Step 11: Pour the cream topping gently over the curd layer. Refrigerate uncovered for at least 6 hours or overnight until fully set and chilled.
Step 12: Lift bars from the pan using the parchment sling. For clean slices, dip a chef’s knife in hot water, dry it well, and cut. Serve chilled.

Tips & Variations

Use fresh passion fruit when available for the most vibrant flavor or good-quality frozen purée if not in season.
For a crunchier crust, add a tablespoon of finely chopped nuts to the graham cracker mixture.
If you prefer a less tart topping, reduce the lemon juice slightly in the cream layer.

Storage

Store leftover Passion Fruit Bars covered in the refrigerator for up to 1 week. For longer storage, wrap tightly and freeze. Thaw in the refrigerator before serving. Bars are best enjoyed chilled.