Passion Fruit Bars
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Passion Fruit Bars - Family Size Version
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Cut in 3 rows by 6 rows to serve 18.  

An AlohaDreams.com recipe

Course: Dessert
Servings: 18 servings
Author: Betsy Edwards
Ingredients
For the Shortbread Base:
  • 1 cup all-purpose flour (4.25 ounces or 120 grams) spoon into measuring cup
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick, melted and slightly cooled)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Filling:
  • 8 large eggs
  • 2 1/3 cups granulated sugar (increase sugar to 2 2/3 cups if using passion fruit concentrate)
  • 1 1/2 cups passion fruit puree
  • 1/2 cup all-purpose flour
Instructions
For the Shortbread Base:

  1. Preheat oven to 350 degrees. Line the bottom and sides of a 9 x 13 baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

  2. In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.

  3. Bake at 350 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.

For the Filling:
  1. In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
  2. When the crust is done baking, slide the rack half-way out of the oven. Pour the filling over the hot crust and return it to the oven. Reduce temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when the pan is tapped.
  3. Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
MAKE AHEAD NOTE: Can be stored in an airtight container in the refrigerator for up to 1 week.
  1. When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 3 rows by 6 rows for 18 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.