Passionfruit Lemon Bars
Creamy, tart, and sweet these delicious passionfruit lemon bars are perfect on a hot summer day. Or any day!
Passionfruit Lemon Bars
At the age of 16, I was lucky enough to get to experience the beauty that is Paris. Though if you asked me I was more annoyed at the fact I was being dragged around from museum after museum enough so that I decided to skip visiting the Mona Lisa because I wanted to “sleep in.” Now I rightfully cringe at the thought of my ungrateful angsty teenage years. But I digress
One of the best patisseries I’ve had to this day was from a little local bakery in Paris. Where I had the BEST fruit tart of my life. I still think about it to this day… oh and their bread. But that’s a story for another time.
In a nutshell that’s where my inspo came for these passionfruit lemon bars. Loaded with all the lemony goodness and some of that tart sweetness from the passionfruit (because I am a Caribbean gal after all) all on top of an oat-based crust.
What ingredients are in passionfruit lemon bars?
Imagine if cheesecake and lemon bars had a baby. If they did you’d end up with delicious creamy lemon bars with added passion fruit for that extra measure of tang. Here’s what you need to make them.
- Cream Cheese
- Egg Yolks
- Sweetened Condensed Milk
- Passionfruit
- Lemons
- Almond Flour
- Oats
- Coconut Oil
- Maple Syrup
- Salt
Do you need to refrigerate passionfruit lemon bars?
Because these bars contain eggs they must be stored in an airtight container and refrigerated for up to 1 week. Want them for longer? You can go ahead and freeze them for about 3 months. Be sure to individually wrap them in plastic wrap before freezing. These can be thawed in your refrigerator before consumption.
More bar recipes you’ll love!
Baked Oatmeal Bars
Passionfruit Lemon Bars
Ingredients
- 1 cup almond flour (or almond meal)
- ½ cup rolled oats
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- pinch of salt
- 4 oz cream cheese
- 4 egg yolks
- ¼ cup lemon juice
- 14 oz sweetened condensed milk
- ½ cup passionfruit pulp
- zest of 1 lemon
Lemon Curd Topping
- 4 egg yolks
- ½ cup granulated sugar
- zest of 1 lemon
- ⅓ cup lemon juice
- ½ tsp vanilla extract
- 5 tbsp unsalted butter
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line a 8 x 8 baking dish with parchment paper and set aside.
- Add rolled oats to a food processor and pulse until oats are ground up.
- In a large mixing bowl add almond flour, blended oats, coconut oil, maple syrup, and a pinch of salt. Mix with a rubber spatula until combined.
- Add the oat mixture to your baking dish and spread evenly with a rubber spatula. Bake for 20 minutes and allow to cool for 5 minutes. While the crust is baking prepare the filling.
- Using a hand mixer or a stand mixer fitted with a paddle attachment beat cream cheese until smooth. Add sweetened condensed milk and beat until combined.
- Add egg yolks into the cream cheese mixture one at a time. Making sure each egg yolk is fully incorporated before adding the next.
- Add passionfruit pulp, lemon zest, and lemon juice and mix. Pour mixture over the cooled crust. Bake for 30 minutes. While cooling prepare lemon curd filling.
Lemon Curd Filling
- To a medium saucepan add egg yolks, sugar, lemon zest, lemon juice, salt, and vanilla extract. Stir constantly to prevent eggs from cooking until it thickens.
- Remove from heat and add butter until fully combined. Strain and pour over passionfruit bar filling. Cool for 1 hour (or overnight).
- When ready to serve, dust with powdered sugar and enjoy!