Passionfruit Lemon Meringue Bars

The ultimate summer dessert that doesn’t require an oven. A sinfuly delicious passion fruit curd over a graham cracker crust with a cloud of Swiss meringue. Looks fancy but just so simple. Use all lemon juice if you can’t access passion fruit pulp.

Recipe:

Crust:

• 12 Graham Crackers, processed until crumbs (if you can’t get graham crackers use digestives)

• 11/2 tablespoons (20g) sugar

• Pinch of salt

• 6 tablespoons unsalted butter, melted and slightly cooled

• 1/2 vanilla paste or extract

Passionfruit Curd:

• 1/2 cup (110g) Passionfruit puree

• 1/2 cup (110g) freshly squeezed lemon juice

• 1/4 cup (60g) water

• 1 cup (160g) sugar

• 23/4 tablespoons (22g) corn starch

• ¼ tsp salt

• 1 egg

• 4 egg yolks

• 4 tablespoons unsalted butter, cold, cut into cubes

• 1/2 teaspoon vanilla paste or extract

Swiss Meringue:

• 4 (100g) egg whites

• 2/3 cups (150g) sugar

• 1/2 teaspoon vanilla paste or extract

Combine the graham cracker crumbs, sugar, salt, butter and vanilla in a food processor. It should resemble wet sand.
1. Press evenly into the bottom of the loaf pan and place in the freezer for 15 minutes while you prepare the passionfruit topping:
2. Place passion fruit pulp, lemon juice, and water in a medium saucepan. In a small bowl, whisk together the sugar and corn starch, add the salt, and whisk into the wet ingredients.
3. Place over medium heat and cook, whisking frequently, until boiling and thickened slightly, about 2 minutes.
4. 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.
5. Place the mixture back on the stove and cook for a further 3-4 minutes until thick. Whisk in the butter.
6. Cover mixture with plastic wrap and refrigerate for 3 hours to cool completely.

For the Swiss meringue:

Pour 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. It should be glossy and have soft peaks
Remove the bars from their pan using the parchment handles.

Dollop the meringue on top of the bars, and swirl using an offset spatula. Torch using a blow torch. Slice into bars using a sharp knife. Store leftovers in the refrigerator