• 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!