Lemon Passion Fruit Bars

I’ve recently been inundated with passion fruits again. Haha! Not a bad problem to have. My parent’s tree has been fruiting and I welcome every single fruit they can spare me. So far I’ve made chiffon cake, trifle and dessert sauce with them but I was feeling a little bored.

Isn't this passion fruit flower alien looking?

Isn’t this passion fruit flower alien looking?

Then I remembered I had about 6 lemons waiting to be used. Naturally, everything is smashed together in a bar!
Lemon Passion Fruit Bars 1

I don’t think I’ll ever make lemon bars without passion fruit ever again. 
Lemon Passion Fruit Bars 2

Not only does the passion fruits make this look visually pleasing, the floral perfume it adds to the bars is phenomenal!
Lemon Passion Fruit Bars 3

The perfect dessert to make when you know you’re having guests over. No need for Febreeze.
Lemon Passion Fruit Bars 4

And this is actually pretty easy to make too! No condensed milk needed.
Lemon Passion Fruit Bars 5

No cutting cold butter or pre-cooking the curd.
Lemon Passion Fruit Bars 6

It was all stir stir stir then bung into the oven.
Lemon Passion Fruit Bars 7

And judging by the speed in which they disappeared, I reckon they were pretty good!
Lemon Passion Fruit Bars 8

Put all the passion into your lemon bars. Seeds and all.

I’ve made a variation of these with streusel before!

Lemon Streusel Bars 17


 “Sing unto the Lord; for He hath done excellent things: this is known in all the earth.” {Isaiah 12:5}

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Lemon Passion Fruit Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 32 squares
For the Crust:
  • 1 cup (2 sticks) Salted Butter, softened to room temperature
  • 1 cup granulated Sugar
  • 2 cups Flour
For the Topping:
  • 4 large Eggs
  • 1 cup granulated Sugar
  • 2 tsp fresh grated Lemon Zest
  • 6 tbsp Flour
  • ¼ cup fresh Lemon Juice
  • Pulp of 2 Passion Fruits
  1. Place a rack in the upper third of the oven & preheat oven to 350 F (175 C).
  2. Grease a 9x13-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) & grease the parchment paper. Set aside.
  3. To make the crust, cream together butter & sugar until light and fluffy, 3 to 5 minutes.
  4. Scrape down the sides of the bowl. Add flour. Beat on low speed until dough is incorporated.
  5. Dump the crust into the prepared pan & use your fingertips to press the dough into the bottom of the pan.
  6. Bake for 15 to 18 minutes until just browned around the edges.
  7. Meanwhile in a large bowl, whisk together eggs & sugar until well combined & slightly thick.
  8. Add the flour, lemon juice, zest & passion fruit pulp. Whisk until blended.
  9. Pour the filling over the baked crust. Return to the oven &bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
  10. Allow to cool completely in the pan. Run a knife around the edges of the pan.
  11. Slice lemon bars into squares. Use the over hanging parchment paper to lift the squares out.
  12. To store the lemon bars, place them in an airtight container separated by wax paper layers.
  13. If you're living in a hot country like I do, storing in the fridge is a good idea.
  14. Serve with a very light dusting of powdered sugar!

 Adapted from: Joy the Baker


  1. That looks SO yummy!
    It is such a pity we can’t grow passion-fruit here! We love them.

    Is that a passion-fruit you have in the photos along with a lemon?
    I’m just wondering because the passion-fruit we are familiar with are dark coloured on the outside… a really deep, dark, red – so dark it is virtually black.

    • Hi there, Joyanne! Yes, that’s a passion fruit in the picture! If I let it sit for another couple of weeks, it would shrivel up and turn dark like what you described. Then the flavour would intensify and get sweeter. I only chose a lighter coloured one for the picture for aesthetics. Hehe!

      By the way, I’ll reply to your email soon. Sorry for the delay! 🙁 It’s been rather hectic here. Will get to it when possible!

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