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Small Batch No-Bake Passionfruit and Lemon Meringue Bars

  • Author: Erin Clarkson
  • 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

Scale

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
  • 1/2 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
  • 1/4 tsp salt
  • 1 egg
  • 4 egg yolks
  • 55g Lewis Road Creamery Unsalted butter, cold, cut into cubes
  • 1/2 tsp Heilala Vanilla Bean Paste

Swiss Meringue

  • 100g egg whites
  • 150g sugar
  • 1/2 tsp Heilala Vanilla Bean Paste

Instructions

GRAHAM CRACKER CRUST

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Place over medium heat and cook, whisking frequently, until boiling and thickened slightly, about 2 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. 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.
  2. 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.
  3. Remove the bars from their pan using the handles.
  4. 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