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 meringue 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!
These Lemon Meringue bars are 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. A loaf pan is a great investment for small batch baking recipes.
I love making passionfruit recipes, but know that it is not always as easy to find, so you can use all lemon juice in this recipe for perfect lemon meringue bars!
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 lemon meringue pie 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
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 these lemon meringue bars 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!
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.
- I use a blow torch from the hardware store instead of a culinary torch. The filling is likely to melt if you try and do this in the oven, so If you don't have a blow torch, you can either leave off the meringue, or have it untoasted (swiss meringue is already 'cooked' during the water bath phase so is safe to eat).
- If you cannot find graham crackers, you can use digestives - you will just need to use a little less butter as they are less absorbent. The mixture should look like wet sand so hold back a little of the butter until you get the right consistency.
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!
Passionfruit And Lemon Meringue Bars RecipePrint
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!
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
- 100g egg whites
- 150g sugar
- ½ tsp Heilala Vanilla Bean Paste
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.
Passionfruit and Lemon Topping adapted from Erin Mcdowell via the New York Times