Passion fruit is known for its sweet and tart flavor, reminiscent of tropical fruits, with refreshing zesty notes of citrus. This tangy custardy filling sits atop a crispy shortbread crust, making for a light dessert, ideal for spring and summer.

2¼ cups flour

½ cup confectioners’ sugar

¼ teaspoon salt

1½ sticks cold margarine, cubed

2 eggs

2¼ cups sugar

½ cup flour

¼ teaspoon salt

6 eggs

1⅓ cups frozen passion fruit, thawed

1 teaspoon vanilla extract

Preheat oven to 350°F.

Line a 9×13-inch pan with aluminum foil, letting ends hang over edges of pan.

In a medium bowl, whisk flour, confectioners’ sugar, and salt.

Add cubed margarine and eggs and knead by hand until a smooth dough forms.

Press dough evenly into pan.

Bake for 15–18 minutes, until edges are lightly browned; allow to cool.

To prepare passion fruit filling, whisk sugar, flour, and salt in a medium bowl.

Add passion fruit and vanilla and whisk until smooth.

Pour over crust and bake for 30 minutes.

Allow to cool, then refrigerate for at least 4 hours before cutting into bars.

Dust with confectioners’ sugar, if desired.

Note: To make a striped effect, cut 1-inch-wide strips of parchment paper and lay them on the diagonal atop the cooled cake, 1 inch apart. Dust heavily with confectioners’ sugar. Carefully remove strips.