Small Batch No-Bake Passionfruit and Lemon Meringue Bars. A buttery graham crust is topped with a smooth lemon and passionfruit filling, and topped with a torched Swiss meringue. These lemon and passionfruit bars are easy to make and do not need an oven, making them the perfect summer dessert!
Table of contents
Passionfruit and Lemon Meringue Bars
Hi! Happy Sunday! It is super hot here, and I am so stoked that I have a big old slice of this No Bake Passionfruit and Lemon Meringue Bar here with me right now! It is the perfect summer dessert - you can make it without turning on the oven, and the recipe here is made in a loaf pan, so is the perfect quantity for either a small household or gathering. I was making half batches while I was testing, using a loaf pan, and then realised that the loaf pan batch made the perfect amount!
No-bake Passionfruit and Lemon Meringue Bars
This is my take on a no-bake version of a lemon bar / lemon meringue pie hybrid. There’s a super buttery, vanilla bean graham cracker crust, then a silky lemon and passionfruit filling, and then a torched Swiss meringue to top it all off. The meringue isn’t totally necessary - these are incredible without it too, but it does use up most of the whites leftover from the yolks used in the filling, and I just love torching meringue so, so much. The lemon and passionfruit filling is adapted from a recipe one of my besties Erin did for a pie issue of the New York times a few years ago and I was instantly obsessed as soon as I tried it - it is super super tart, and has the most beautiful smooth texture. She used it for a really tart lemon pie, and so I tweaked it a bit to incorporate some passionfruit and to make it a tiny bit more firm, and turned it into these no bake bars!
New Zealand Vanilla and Butter
I used two of my absolute favourite ingredient staples from back home in this recipe - Heilala Vanilla Bean Paste, and Lewis Road Creamery butter. Great quality ingredients really do make such a massive difference when it comes to baking. We all know I’ve been a massive fan of Heilala for the longest time - not only is their vanilla bean paste incredible, but they are doing so many amazing things in Tonga. Their Vanilla Bean Paste goes in everything (I use it like salt), and I just love it so much. Lewis Road Creamery got started just before I moved over to the States, so I’ve had intense FOMO my whole time living here, so I am SO excited that they have brought their butter over now and are stocking it in a whole bunch of places! I always tell people NZ butter really is the best, and now I have a way to prove it!
A few wee tips for Passionfruit and Lemon Meringue Bars
You can find where Lewis Road Creamery is stocked on their site - you can either find it in store or purchase directly from their site. Grab some of the garlic and chive butter too if you see it, as well as the one with the sea salt flakes - it’s all just so good.
You can use the code CLOUDY20 for a wee discount on Heilala’s site!
If you are making this ahead (which works great), hold off from adding the meringue topping until you are nearly ready to serve as meringue can get a little weepy. At the same time if you don’t want to add the meringue this is amazing just as is!
I used this loaf pan. You want something with straight sides if you can! Something this size (9”x5”) would work great too - you can use a smaller loaf pan but you will end up with a thick layer.
If you can’t find passionfruit puree (mine is in the freezer section at my grocery store), you can just use all lemon juice instead and it will work great!
If you are using fresh passionfruit, whizz the pulp in the food processor to separate the seeds from the wee pod thing around them, then strain and use the juice that comes out.
For other Passionfruit Recipes:
- Vanilla Layer Cake
- Choux au Craquelin (Cream Puffs) with Passionfruit Cream
- Passionfruit and White Chocolate Macarons
- Olive Oil Passionfruit Loaf Cake
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.
Passionfruit And Lemon Meringue Bars Recipe
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Small Batch No-Bake Passionfruit and Lemon Meringue Bars
- Prep Time: 45
- Total Time: 45 minutes, plus chilling time
- Yield: 6 slices 1x
Description
Small Batch No-Bake Passionfruit and Lemon Meringue Bars. A buttery graham crust is topped with a smooth lemon and passionfruit filling, and topped with a torched Swiss meringue. These lemon and passionfruit bars are easy to make and do not need an oven, making them the perfect summer dessert!
Ingredients
Graham Cracker Crust
- 180g Graham Crackers, processed until crumbs (if you can’t get graham crackers use digestives)
- 20g sugar
- Pinch of salt
- 95g Lewis Road Creamery Unsalted butter, melted and slightly 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 Road Creamery Unsalted butter, cold, cut into cubes
- ½ tsp Heilala Vanilla Bean Paste
Swiss Meringue
- 100g egg whites
- 150g sugar
- ½ tsp Heilala Vanilla Bean Paste
Instructions
GRAHAM CRACKER CRUST
- Line a 9”x5” (see notes) loaf pan with a parchment paper sling - use two pieces so that you have four ‘handles’ extending over the edges.
- Combine the graham cracker crumbs, sugar, and salt in a small bowl. Add the Heilala Vanilla Bean Paste to the Lewis Road Creamery butter, and mix to combine. Add the butter mixture into the dry ingredients and mix to combine - it should resemble wet sand.
- Press evenly into the bottom of the loaf pan and place in the freezer for at least 15 minutes while you prepare the passionfruit and lemon topping.
PASSIONFRUIT AND LEMON FILLING
- Combine the passionfruit puree, lemon juice, and water in a medium saucepan. In a small bowl, whisk together the sugar and corn starch to remove any lumps, add the salt, and whisk into the wet ingredients.
- Place over medium heat and cook, whisking frequently, until boiling and thickened slightly, about 2 minutes.
- While the mixture is cooking, whisk together the egg and egg yolks in a medium bowl. Whisking the egg mixture constantly, pour about half of the hot passionfruit and lemon mixture into the bowl with the eggs, whisking until well combined. This tempers the eggs so that they do not scramble when you cook them.
- Transfer the egg mixture back into the saucepan and place over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened, 4 to 5 minutes - if you drag the spatula across the bottom of the pot, you should be left with a line which closes over on itself.
- Remove from the heat, switch back to a whisk, and add the Lewis Road Creamery Butter a cube at a time, whisking until well incorporated. Add the Heilala Vanilla Bean Paste and mix to incorporate.
- Strain the mixture through a sieve directly onto the prepared chilled crust, and smooth down slightly. Press a piece of plastic wrap directly against the surface of the filling, and chill until set and cooled completely, at least 3 hours or up to overnight.
SWISS MERINGUE AND ASSEMBLY
- Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 160°f / 70°c on a thermometer.
- Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla bean paste. Whip on high speed until stiff peaks just start to form - you do not want the meringue to dry out too much or it will not shape nicely. It should be glossy and flow slightly.
- Remove the bars from their pan using the handles.
- Dollop the meringue on top of the bars, and swoop into your desired shape using an offset spatula. Torch using a blow torch. Slice into pieces using a sharp knife. Store leftovers in the fridge.
Notes
Passionfruit and Lemon Topping adapted from Erin Mcdowell via the New York Times
Hi there! I’m just making this now and I let the bars chill in the fridge for 4 hours and it’s still not set yet.
Would it be bad if I put them in the freezer? I’m hoping to cut them super smooth like how yours are, but when I touched the top of mine just now the curd stuck to my finger. Thanks!!
Hi! Hmmm I wouldn't freeze them! It might make the filling go a little strange!
Hi Erin, I quite often use a milk arrowroot biscuit for my bases, but see you have the Graham Cracker (Digestive alternative for us Kiwi's)...can you tell me what the taste texture difference might be between the arrowroot and digestive?
Hi! digestives are like graham crackers in that they are made with some wholemeal flour. I haven't lived at home for 7 years and never really ate arrowroot biscuits so i'm not sure sorry!
Absolutely love this recipe, will definitelybe making it again! It turned out super well and my family loved it!
I made this in a small tart pan with only lemon juice for the curd and it was sooo good! The curd is the the creamiest I’ve ever tried and the meringue was so quick! I’ve always been scared of the Swiss method for meringue probably cause I was scared of turning my back and ending up with a sweet egg white omelette, but it’s so much faster than Italian meringue. I did find that my curd was a bit on the looser side even though I cooked it a bit longer until it was thicker than what you had on your Instagram story and yet it wasn’t as firm as yours was. How can I fix this? Thanks!
★★★★★
Hi! Hmmmmm it may have just been the lemon juice vs the lemon and passionfruit that made a difference? Lemon is a bit more acidic than passionfruit I think so it may have mucked with the setting agent a little? So happy you loved!
Made this for a dinner of 4 people and it was the perfect size to have a little breakfast slice leftover. Everyone agreed that this was one of the best things I’ve ever made! Followed the recipe exactly but used a slightly smaller loaf pan because that’s all I had, and it still worked out perfectly.
★★★★★
If I doubled this recipe, what size pan should I use? 8x8? Thanks.
Yesss that should work!
These never fail!! I love them
★★★★★
Thank you!
Absolutely delicious and would make again. Next time I would make in a tart shell format as the curd didn't set firm, even after being in the fridge for a day and a half.. A crust up the sides to hold it all in and it would be perfect!
★★★★