Passionfruit And Lemon Bars

12 ingredients
4 steps

Ingredients

  • None None FOR THE CRUST
  • 28 None squares graham crackers, crushed (2 cups crumbs)
  • 10 tbsp (1 1/4 sticks) butter, melted
  • None None FOR THE FILLING
  • 1 can (14 oz) sweetened condensed milk
  • 3 tbsp butter, melted
  • 1/2 None lemon, peel finely grated and lemon juiced
  • 1 tbsp unflavored gelatin
  • None None FOR THE TOPPING
  • 1 1/2 tbsp custard powder
  • 1/3 cup passionfruit pulp
  • 1 tsp unflavored gelatin

Directions

  1. 1
    Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles. For the crust, mix crumbs and melted butter in a large bowl. Press firmly into bottom of prepared pan. Refrigerate for 20 mins until firm.
  2. 2
    For the filling, mix condensed milk, butter and lemon peel and juice in a medium bowl. Whisk gelatin into 2 tbsp boiling water in a small bowl until dissolved. Stir into milk mixture. Pour over crust. Refrigerate 30 mins until firm.
  3. 3
    For the topping, mix custard powder with 1 tbsp water in a small saucepan to make a smooth paste. Stir in 1 cup water and passionfruit pulp until smooth. Stir constantly over low heat until boiling and thickened. Remove from heat. Whisk gelatin into 1 tbsp boiling water in a small bowl until dissolved. Stir briskly into passionfruit mixture. Pour over filling.
  4. 4
    Refrigerate until set.

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