Step 1

Preheat the oven to 350°F. Lightly oil and line an 8x8 baking dish with foil or parchment paper, making sure to leave a generous amount of overhang.

Step 2

In a food processor or stand mixer, cream butter and ¼ cup sugar until pale and fluffy, about 2-3 minutes. Then add sifted 1 cup flour and salt. Pulse until the dough is crumbly and the size of small pebbles, scraping down the sides of the bowl as needed.

Step 3

Transfer the dough to the lined baking dish. Use your fingers to gently flatten dough along the bottom of the pan and slightly up the sides. Bake for 12-15 minutes or until edges are very lightly golden. Let cool.

Step 4

While the crust is cooling, whisk eggs and passion fruit juice in a large bowl until frothy and homogenous. Whisk constantly while gradually adding in the 1½ cups sugar, followed by the sifted ¼ cup flour.

Step 5

Once the crust is done, carefully pour the passion fruit batter into the pan. Bake for 25-35 minutes or until edges are set and center is still a little jiggly. Let cool on the countertop for an hour, then place in the fridge for 1-2 hours, best if overnight.

Step 6

Remove the bars from the pan and cut into 2 inch squares. Option to sprinkle powdered sugar over the top. Serve chilled.