Passionfruit and Lemon Meringue Bars (Yields 6)

No-Bake Passionfruit and Lemon Meringue Bars. A buttery graham crust is topped with a clean lemon and passionfruit filling, and topped with a torched Swiss meringue. These lemon meringue bars are straightforward to make and don’t want an oven, making them the proper summer time dessert!

Passionfruit and Lemon Meringue Bars

Hello! Completely happy Sunday! It’s tremendous sizzling right here, and I’m so stoked that I’ve an enormous previous slice of this No Bake Passionfruit and Lemon Meringue Bar right here with me proper now!

These Lemon Meringue bars are the proper summer time dessert – you may make it with out turning on the oven, and the recipe right here is made in a loaf pan, so is the proper amount for both a small family or gathering.

I used to be making half batches whereas I used to be testing, utilizing a loaf pan, after which realised that the loaf pan batch made the proper quantity. A loaf pan is a good funding for small batch baking recipes.

I really like making passionfruit recipes, however know that it’s not at all times as straightforward to seek out, so you should use all lemon juice on this recipe for excellent lemon meringue bars!

No-bake Passionfruit and Lemon Meringue Bars

That is my tackle a no-bake model of a lemon bar / lemon meringue pie hybrid. There’s an excellent buttery, vanilla bean graham cracker crust, then a silky lemon and passionfruit filling, after which a torched Swiss meringue to prime all of it off.

The meringue isn’t completely obligatory – these are unbelievable with out it too, but it surely does expend a lot of the whites leftover from the yolks used within the filling, and I simply love torching meringue so, a lot.

The lemon and passionfruit filling is customized from a lemon meringue pie recipe certainly one of my besties Erin did for a pie situation of the New York occasions just a few years in the past and I used to be immediately obsessed as quickly as I attempted it – it’s tremendous tremendous tart, and has probably the most lovely clean texture. She used it for a very tart lemon pie, and so I tweaked it a bit to include some passionfruit and to make it a tiny bit extra agency, and turned it into these no bake bars!

New Zealand Vanilla and Butter

I used two of my absolute favorite ingredient staples from again residence on this recipe – Heilala Vanilla Bean Paste, and Lewis Highway Creamery butter. Nice high quality elements actually do make such a large distinction in terms of baking. Everyone knows I’ve been a large fan of Heilala for the longest time – not solely is their vanilla bean paste unbelievable, however they’re doing so many superb issues in Tonga. Their Vanilla Bean Paste goes in every thing (I take advantage of it like salt), and I simply like it a lot. Lewis Highway Creamery bought began simply earlier than I moved over to the States, so I’ve had intense FOMO my entire time residing right here, so I’m SO excited that they’ve introduced their butter over now and are stocking it in a complete bunch of locations! I at all times inform individuals NZ butter actually is one of the best, and now I’ve a method to show it!

A couple of wee ideas

• You could find the place Lewis Highway Creamery is stocked on their web site – you possibly can both discover it in retailer or buy instantly from their web site. Seize a number of the garlic and chive butter too should you see it, in addition to the one with the ocean salt flakes – it’s all simply so good.

• You should use the code CLOUDY20 for a wee low cost on Heilala’s web site!

• If you’re making these lemon meringue bars forward (which works nice), maintain off from including the meringue topping till you might be practically able to function meringue can get a bit weepy. On the identical time should you don’t wish to add the meringue that is superb simply as is!

• I used this loaf pan. You need one thing with straight sides should you can! One thing this dimension (9”x5”) would work nice too – you should use a smaller loaf pan however you’ll find yourself with a thick layer.

• When you can’t discover passionfruit puree (mine is within the freezer part at my grocery retailer), you possibly can simply use all lemon juice as an alternative and it’ll work nice!

• If you’re utilizing recent passionfruit, whizz the pulp within the meals processor to separate the seeds from the wee pod factor round them, then pressure and use the juice that comes out.

• I take advantage of a blow torch from the ironmongery shop as an alternative of a culinary torch. The filling is prone to soften should you try to do that within the oven, so If you do not have a blow torch, you possibly can both depart off the meringue, or have it untoasted (swiss meringue is already ‘cooked’ through the water tub section so is fit for human consumption).
• When you can’t discover graham crackers, you should use digestives – you’ll simply want to make use of rather less butter as they’re much less absorbent. The combination ought to appear like moist sand so maintain again a bit of the butter till you get the proper consistency.

For different Passionfruit Recipes:

Thanks a lot to Style of New Zealand of New Zealand Commerce and Enterprise for Sponsoring this submit! All opinions are my very own.

Passionfruit And Lemon Meringue Bars Recipe

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Passionfruit and Lemon Meringue Bars

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  Creator: Erin Clarkson
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  Prep Time: 45
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  Whole Time: 45 minutes, plus chilling time
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  Yield: 6 slices 1x

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Description

Small Batch No-Bake Passionfruit and Lemon Meringue Bars. A buttery graham crust is topped with a clean lemon and passionfruit filling, and topped with a torched Swiss meringue. These lemon and passionfruit bars are straightforward to make and don’t want an oven, making them the proper summer time dessert!

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Graham Cracker Crust

• 180g Graham Crackers, processed till crumbs (should you can’t get graham crackers use digestives)
• 20g sugar
• Pinch of salt
• 95g Lewis Highway Creamery Unsalted butter, melted and barely cooled
• ½ tsp Heilala Vanilla Bean Paste

Passionfruit and Lemon Filling

• 110g Passionfruit puree (see notes)
• 110g freshly squeezed lemon juice
• 60g water
• 165g sugar
• 22g corn starch
• ¼ tsp salt
• 1 egg
• 4 egg yolks
• 55g Lewis Highway Creamery Unsalted butter, chilly, minimize into cubes
• ½ tsp Heilala Vanilla Bean Paste

Swiss Meringue

• 100g egg whites
• 150g sugar
• ½ tsp Heilala Vanilla Bean Paste

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Directions

GRAHAM CRACKER CRUST

1. Line a 9”x5” (see notes) loaf pan with a parchment paper sling – use two items so that you’ve got 4 ‘handles’ extending over the sides.
2. Mix the graham cracker crumbs, sugar, and salt in a small bowl. Add the Heilala Vanilla Bean Paste to the Lewis Highway Creamery butter, and blend to mix. Add the butter combination into the dry elements and blend to mix – it ought to resemble moist sand.
3. Press evenly into the underside of the loaf pan and place within the freezer for no less than quarter-hour whilst you put together the passionfruit and lemon topping.

PASSIONFRUIT AND LEMON FILLING

1. Mix the passionfruit puree, lemon juice, and water in a medium saucepan. In a small bowl, whisk collectively the sugar and corn starch to take away any lumps, add the salt, and whisk into the moist elements.
2. Place over medium warmth and prepare dinner, whisking continuously, till boiling and thickened barely, about 2 minutes.
3. Whereas the combination is cooking, whisk collectively the egg and egg yolks in a medium bowl. Whisking the egg combination continually, pour about half of the new passionfruit and lemon combination into the bowl with the eggs, whisking till properly mixed. This tempers the eggs in order that they don’t scramble once you prepare dinner them.
4. Switch the egg combination again into the saucepan and place over medium warmth. Cook dinner, stirring continually with a rubber spatula, till the combination is thickened, 4 to five minutes – should you drag the spatula throughout the underside of the pot, you need to be left with a line which closes over on itself.
5. Take away from the warmth, swap again to a whisk, and add the Lewis Highway Creamery Butter a dice at a time, whisking till properly included. Add the Heilala Vanilla Bean Paste and blend to include.
6. Pressure the combination by means of a sieve instantly onto the ready chilled crust, and clean down barely. Press a chunk of plastic wrap instantly in opposition to the floor of the filling, and chill till set and cooled fully, no less than 3 hours or as much as in a single day.

SWISS MERINGUE AND ASSEMBLY

1. Measure the egg whites and granulated sugar into the bowl of a stand mixer or different heatproof bowl. Place over a pot of simmering water, making certain that the water doesn’t contact the underside of the bowl. Warmth the combination, whisking usually and watching the sides rigorously, till it not feels gritty when rubbed between your fingers, and it registers no less than 160°f / 70°c on a thermometer.
2. Rigorously switch to a stand mixer fitted with the whisk attachment. Add the vanilla bean paste. Whip on excessive velocity till stiff peaks simply begin to type – you don’t want the meringue to dry out an excessive amount of or it won’t form properly. It needs to be shiny and circulation barely.
3. Take away the bars from their pan utilizing the handles.
4. Dollop the meringue on prime of the bars, and swoop into your required form utilizing an offset spatula. Torch utilizing a blow torch. Slice into items utilizing a pointy knife. Retailer leftovers within the fridge.

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Notes

Passionfruit and Lemon Topping tailored from Erin Mcdowell through the New York Occasions