These golden bars have been on my to make list for a while. I first had a lemon bar square in San Francisco in a small bakery and since then really wanted to recreate them with passion fruit juice rather than the traditional lemon. These beauties are hard to explain, a crisp firm almost shortbread base, with a gooey chewy tart topping, almost like a fruit brownie. The battle over the edge slices as they go super caramelised and chewy. The hardest part of this recipe is not eating the whole tray to yourself and waiting for it to cool completely before tucking in.Print
Adapted from Joy The Baker
For the Crust
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Caster Sugar
- 1 cup Plain Flour
- Pinch of Salt
For the Topping
- 2 Large Free-Range Eggs
- 3/4 cup Caster Sugar
- 3 tbsp Plain Flour
- 1/2 cup Passion Fruit Juice
- Icing Sugar to Dust
- Oven to 170C, line a square 8″ tin with parchment, you’ll want it to get these treats out of the tin when all gooey.
- In a stand mixer, beat the butter and sugar until nice and fluffy. Add in the flour to the mixture and slowly mix until it becomes a dough- it may still be a bit crumbly. Tip into the prepared and press the base into the corners to create an even base. Bake for 15 minutes until golden around the edges.
- While the base is cooking, make the topping. Whisk the eggs with the sugar until combined and well mixed. Beat in the flour and passion fruit juice.
- Once the base has baked, pour the topping over the warm base and bake for another 15 to 18 minutes until it is golden around the edges and the middle doesn’t wobble.
- Cool completely before cutting into squares and dusting with plenty of icing sugar.
- Category: Desserts
- Method: Baking
- Cuisine: American
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