Holly's Lemon Passionfruit Bars

These bars shared by Holly are such a crowd pleaser and so simple to make - a crunchy shortbread base with a tangy topping.

If you’re lucky to have enough passionfruit, they're a great way to use frozen pulp later in the year. 

Method

1. Line a 20cm x 30cm baking tin with baking paper.
2. Preheat the oven to 160°C fan bake.
3. For the shortbread base, combine all the ingredients in a bowl until the mixture resembles fine breadcrumbs then press into lined baking tin.
4. Bake for 10 minutes or until just golden. Remove from the oven and set aside.
5. In a bowl, whisk together the remaining ingredients until the mixture starts to thicken, then tap the bowl on the bench to release air bubbles.
6. Pour over the shortbread base and spread evenly.
7. Return to the oven to bake for another 15 minutes or until slightly firm to the touch.
8. Remove from the oven and allow to cool.
9. Place in the fridge for 2 hours to set before cutting. 

Recipe by Holly @madebyhollys

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