Move over, lemon bars! These Passion Fruit Bars are going to be your new sweet/tart obsession. They have a buttery shortbread crust and a deliciously creamy, tangy and tropical passion fruit filling.

Passion Fruit Bars on a counter with passion fruit in the background.
Want to save this recipe?
Get this sent right to your inbox, plus great new recipes weekly!

🧡 My Favorite Passion Fruit Dessert

I’m a little obsessed with passion fruit. The flavor, the concept—even the name. (Adding “passion” basically means you’re required to love it, right?)

What is passion fruit?

Passion fruit is a tropical fruit that’s filled with a mixture of delicious, edible pulp and seeds. You strain the seeds from the pulp, and blam – you have passion fruit puree, which tastes like if mango and guava and lemon had a baby together. It’s tart, with a bit of sweetness, and a flavor that makes me want to book a beach vacation, immediately.

If you’re new to the passion fruit, don’t miss my full guide to passion fruit, including tips for picking the best, most ripe fruit, how to store them, and more. I also have a tutorial showing how to make your own passion fruit puree, with photos and videos to walk you through it.

Passion Fruit Bar with bite taken out to show texture with passion fruit in the background.

Why You’ll Love These Bars

These bars are a twist on classic lemon bars. Since passion fruit is quite tart, it’s a good substitute for lemon in a lot of baking recipes. I swapped passion fruit puree for lemon juice in my favorite Lemon Bars recipe, and magic was made. ✨

The base is a super-crispy buttery crust that comes together in a minute and doesn’t require any chilling. The filling is tart and tropical, with a soft and creamy texture that melts in your mouth, but sets enough so you can easily and neatly cut and serve the bars.

passion-fruit-bars-5

What if I don’t have fresh passion fruit?

Never fear — you don’t have to have your own passion fruit vine to make these bars. (Yes, they grow on vines – told you they were cool!)

I typically use frozen passion fruit puree in this recipe. It’s easier for me to find, much cheaper than using fresh passion fruit, and I love that I can keep a supply in my freezer for whenever a craving strikes!

I usually buy Goya brand passion fruit puree from my local Mexican market. (I live in CA, availability and brands will vary based on location.) One 14-oz package of puree is the perfect amount for this recipe. All you have to do is defrost and you’re ready to go!

More Ways to Use Passion Fruit Puree

Have you ever wondered how to use passion fruit in your baking? Gather round, friends, I am happy to spread the gospel of the passion fruit! It’s very tart and can be used in most recipes where you would use lemon juice.

So, for instance, in the past I’ve used it to make passion fruit curd, and passion fruit pound cake, and passion fruit tarts.

Table of Contents

🧾 What You’ll Need

Overhead shot of ingredients needed to make passion fruit bars.

Ingredients

Now here’s the rest of what you’ll need to make these bars! Full ingredient amounts can be found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Crust

  • Unsalted butter and salt: I like to use unsalted butter in baked goods so that I can adjust the salt to my exact tastes. However, if you only have salted butter, you can still use it, but make sure to omit the additional salt in the crust.
  • Sugar: You’ll need regular granulated sugar to sweeten the crust.  
  • Vanilla extract: To give the shortbread crust a little flavor.
  • Flour: Use all-purpose flour for the base of the crust. If possible, use a scale to measure the flour so that you add the correct amount.

For the Filling

  • Eggs: You’ll need 8 large eggs to make the filling. (Avoid other sizes, like medium or jumbo – using too much or too little egg might result in a gooey or gummy filling.) For the best results, have the eggs at room temperature.
  • Sugar: Granulated sugar for the filling, and a bit of powdered sugar on top before serving!
  • Passion fruit puree: This is the star of the show! I typically use Goya passion fruit puree, and you can read more about that above.
  • Flour: A little all-purpose flour in the filling helps it to firm up and will make the bars easier to cut.
passion-fruit-bars-1

Equipment

  • 9×13 baking pan: I like to use a metal 9×13 pan to bake these bars.
  • Foil or parchment paper: To make clean up a breeze and easily remove the bars from the pan, I highly recommend lining the pan with foil or parchment paper and giving it a quick coating of non-stick cooking spray.
  • Utensils: You’ll need a whisk and spatula to blend the crust and filling.
  • Sift: Although optional, sifting the flour into the filling really helps to prevent lumps. Using a sift is a tiny extra step that will make a big difference in the texture of your bars.
  • Chef’s knife: If you want bars with crisp cut lines, make sure to use a large sharp chef’s knife when cutting them.
passion-fruit-bars-4

Ready to Make These?

  1. Get the recipe below 👇👇
  2. Scroll below the recipe for step-by-step photos
  3. Read important FAQs and more

Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Close up of Passion Fruit Bar held by a hand.

Passion Fruit Bars

4.81 from 21 votes
These Passion Fruit Bars are going to be your new sweet/tart obsession. They have a buttery shortbread crust and a deliciously creamy, tangy and tropical passion fruit filling.
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Yields18 bars

Ingredients

For the Crust:

  • 8 oz unsalted butter, (1 cup), melted and slightly cooled
  • 3.5 oz granulated sugar, (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 8.5 oz all-purpose flour, (2 cups)

For the Filling:

  • 8 large eggs, at room temperature
  • 16.3 oz granulated sugar, (2 1/3 cups)
  • 14 oz passion fruit puree, (1 1/2 cups), I used Goya frozen puree
  • 2.12 oz all-purpose flour, (1/2 cup)
Save this recipe!
Get this sent right to your inbox, plus great new recipes weekly!

Instructions 

To Make the Crust:

  • Preheat the oven to 350°F. Line a 9×13 pan with parchment paper so that it extends up the sides, and spray the foil with nonstick cooking spray.
  • In a bowl, whisk together the melted butter, sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until combined and no streaks of flour remain.
  • Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  • Pre-bake the crust for about 25 minutes at 350° F, until it’s lightly golden on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is finished.

To Make the Filling:

  • In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour on top of the egg mixture, and whisk it in as well.
  • When the crust has finished pre-baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
  • Reduce the temperature to 325°F and bake for an additional 25-30 minutes. The bars are done when the center barely jiggles when you tap the pan.
  • Once done, remove the pan from the oven and let it cool until it reaches room temperature. Then refrigerate the pan until the bars are completely chilled. This is optional but helps with making clean, neat cuts.
  • Remove the entire thing from the pan using the extra parchment as handles. Place it on a cutting board. Use a large sharp chef’s knife to cut the sheet into bars. Wipe the knife clean between cuts to get nicely cut bars.
  • Right before serving, sprinkle the tops of the bars with powdered sugar.
  • Storage: Passion Fruit Bars keep well – the filling stays nice and creamy, although the crust will get softer over time. Store extra bars in an airtight container in the refrigerator for up to a week, or in the freezer for 3-4 months. See the Notes section below for more freezing tips.

Video

YouTube video player

Recipe Notes

How to Freeze the Bars: Before sprinkling with powdered sugar, the bars can be frozen as a sheet or as cut bars. I typically cut them into squares first because it’s a little easier to freeze them that way. If you decide to cut the bars first, make sure they are chilled or partially frozen, then layer them in a freezer-safe container with parchment or waxed paper between each layer. When you’re ready to defrost, unstack the bars, remove the paper, and defrost them in a single layer.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Calories: 314kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 95mg | Potassium: 86mg | Fiber: 1g | Sugar: 34g | Vitamin A: 659IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

📸 Photo Tutorial: How to Make Passion Fruit Bars

Here’s a step-by-step guide for how to make Passion Fruit Bars! Printable instructions are included in the recipe card above.

Make the Crust

  1. Prepare to bake. Preheat the oven to 350°F. Line a 9×13 pan with parchment paper so that it extends up the sides, and spray the paper with nonstick cooking spray.
  2. Mix crust ingredients. In a bowl, whisk together 8 oz (1 cup) melted butter, 3.5 oz (1/2 cup) granulated sugar, 2 tsp vanilla, and 1/2 tsp salt. Once mixed, add 8.5 oz (2 cups) purpose flour and stir with a spatula until no streaks of flour remain.
  1. Press crust into pan. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  2. Bake crust. Bake the crust for about 25 minutes at 350° F, until it’s light golden on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.

Make the Filling

  1. Mix eggs, sugar and puree. In a large bowl, whisk together 8 large eggs, 16.3 oz (2 1/3 cups) granulated sugar, and 14 oz (1 1/2 cups) passion fruit puree.
  1. Sift flour in. Sift 2.12 oz (1/2 cup) flour on top of the egg mixture, and whisk it in well.
  1. Pour filling over hot crust. When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
  2. Reduce temperature and bake till done. Reduce the temperature to 325°F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
  3. Cool. Remove the pan from the oven and let it cool until it reaches room temperature. Then refrigerate until completely chilled.
  4. Cut into squares. Cut bars into squares with a large sharp knife. Before serving, sprinkle the tops with powdered sugar. Enjoy!
Close up of Passion Fruit Bar held by a hand.

💡Tips and FAQs

Here are my top tips for making these bars!

  • Purchase frozen passion fruit pulp. The Goya brand passion fruit pulp I used is from a local Mexican grocery store—if your area has a sizable Latino population, chances are the freezer section might have the same (or similar) product! If you use frozen puree, just make sure it’s defrosted before making the recipe.
  • Use non-melting powdered sugar. Optional but SUPER handy! This is one of those professional tricks that I think everyone should know about. If you’ve ever made a dessert and sprinkled a gorgeous layer of powdered sugar on top, only to find that it’s absorbed moisture from the dessert and turned into a wet, gloopy mess, this is the product for you! Non-melting powdered sugar is basically powdered sugar that has been coated with a microscopic layer of fat, so that the sugar doesn’t absorb any moisture and stays pristine for days. It is a lifesaver for desserts like these bars, which often start to get damp and gross-looking in a matter of minutes. The texture is a little finer than powdered sugar, and taste-wise, I can’t tell a difference between regular powdered sugar, especially since it’s usually used in very small amounts as a garnish.
  • Get clean cuts. Make sure to refrigerate the bars until completely cold before cutting them. Then, remove the entire thing from the pan using the extra parchment as handles. Place it on a cutting board and use a large sharp chef’s knife to cut it into squares. For the cleanest cuts, wipe the knife off between cuts.
  • Don’t overcook the filling. It can be difficult to tell when the bars are completely done. You can test for doneness by tapping the side of the pan. The outside of the bars should be firm but the center should still jiggle a little. This is perfect! The bars will continue to set as they cool and the center will firm up on its own.
Storage Information

Store Passion Fruit Bars in an airtight container in the refrigerator for up to a week.

You can also freeze the bars. If you plan to freeze them, hold off on sprinkling them with powdered sugar. Cut the bars with a clean, sharp knife and lay them on a cookie sheet. Give them a quick partial freeze in the freezer (about 15-30 minutes or so) and then place them in a large freezer safe container. If you stack them, make sure to place parchment paper between the layers. They can be frozen for up to 3-4 months.

Allow them to thaw in the fridge the night before you need them and sprinkle with powdered sugar just before serving.


Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

Related Recipes

4.81 from 21 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

72 Comments

  1. These bars are awesome! Just made a batch and everyone loved them! 25 mins exactly for the shortbread and custard. Perfect. Next time I will try cutting the butter into the flour mixture to see if it can make a more crumbly base. Thanks for the recipe!

  2. My neighbor’s passion fruit vine drops so much fruit on our yard, I had to find something other than pavlova and eating them on my cottage cheese. This recipe was a mega hit with my husband and guests. Glad I can freeze the juice for future baking too!

    1. Hey Marian, I am so glad you found this recipe then! That sounds like it worked out perfect, and I am thrilled to hear it was enjoyed by so many!! Thanks for your feedback!

  3. Oh. My. Goodness! I made these Passion Fruit Bars and they are one of the best dessert bars I’ve ever made. Highly recommend them! The crust stayed just crisp enough but easy to bite, very buttery tasting. The texture and flavor of the filling was perfection. I did read the comments and reduced the sugar to 1.5 cups and they tasted just sweet enough/tart enough to me. Enjoy!

    1. Hey Juliet, I am thrilled to hear you enjoyed this recipe so much! I love hearing that you were able to adjust it and make it perfect for you, thank you so much for your feedback!

  4. We have a huge passion fruit vine covering a tree in our yard in FL and I am struggling to find cool things to do with the fruit. It just drops a ton of fruit all the time. (at least this time of year)

    1. Hey Priscilla, that sounds amazing! I am jealous, I hope this recipe is one you love! I have a few recipes on my site that use passion fruit! I will link them for you. https://www.sugarhero.com/coconut-macaroon-tart/ https://www.sugarhero.com/passion-fruit-raspberry-pound-cake/ https://www.sugarhero.com/passion-fruit-curd/ https://www.sugarhero.com/passion-fruit-tarts/ https://www.sugarhero.com/peach-passion-pops/ I hope these recipes help!! I would love to hear how it goes if you give any of them a try!

  5. These are lovely. I will mention that they did not truly solidify until they had spent a night in the refrigerator. Maybe that was not everyone’s experience, but for me, I’m glad I didn’t try to cut them into bars before thoroughly chilling them. They also taste more passionfruity chilled, for some reason. A great take on classic lemon bars and so easy!

    1. Hi Jennie, I am so thrilled to hear they came together for you! Thank you for your response, if you are interested in trouble shooting and see why it may have taken longer to set feel free to shoot me an email. Thank you for your response! I am glad you enjoyed them!

  6. These are so delicious! I love maracuya. I can’t get the fresh ones here, but I use the frozen pulp for juice and I’ve made maracuya cheesecake a couple of times. I’ve been wanting to make maracuya bars for a while now and I thought I might have to develop my own recipe. I was so happy to find yours and even happier when I tasted the results. It’s everything I dreamed it would be and it’s a big hit with everyone else. Thank you!

  7. Aloha Sugar Hero,
    Made this with the Passion fruit concentrate from The Perfect Puree of Napa Valley. OMG, wow! So easy and sooooo good!!! The concentrate calls for a 1:1 ratio with water; however, this was too tart for my taste and I went with 1:2 ratio and I got a more smooth and palatable flavor. Thank you for a wonderful and easy recipe that will now be a regular go to dessert for all occasions!!!

  8. This crust was amazing! So easy and was still crunchy after two days in the fridge. No soggy bottom! Will have to adapt this to other pies/bars. 🙂 Also, i had fresh passion fruit juice (frozen) from the asian market that had seeds and pulp in it. even after straining out the pulp and chopping it a bit more, it made for some unclean cuts when cutting the bars. Still delicious though, and the seeds gave it extra texture.

  9. I’ve never had passion fruit before but I ordered some from a vendor here in Beijing who imports exotic foods in small quantities and delivers to the door. These came from GuangXi province and they were incredibly tart. I couldn’t imagine how I would use them. This was perfect! My daughter’s favorite treat is lemon squares, but she said this rivals them! Thanks!

    1. Oh my gosh I’m so jealous you found fresh passion fruit! It’s hard to track down where I live. Thrilled to hear that they worked well in this recipe and that the bars were a hit!