Lemon & Passionfruit Shortbread Bars

Buttery shortbread with a creamy, tangy lemon and passionfruit cheesecake style topping. Yes, please!

Makes 12 - 24 slices (depending on their size) using a 20cm square tin

SHORTBREAD BASE

unsalted butter, 125g

self-raising flour, 225g (375ml or 1 + 1/2 cup)

icing sugar, 55g (80ml or 1/3 cup)

LEMON & PASSIONFRUIT TOPPING

sweetened condensed milk, 395g (1 tin)

cream, 160ml (2/3 cup)

lemon juice, 80ml (1/3 cup)

passionfruit juice* (pulp strained of pips), 80ml (1/3 cup)

passionfruit pulp (with pips), 30ml (2 tablespoons) - the pulp of 1 passionfruit

*about 10 passionfruit or use unsweetened frozen passionfruit pulp, defrosted

Pre-heat the oven to 180°C (160°C fan) and line a baking tray with baking paper (I use a 20cm square tin, but you can use a slice tin of similar proportions).

For the shortbread base, melt the butter (in a heatproof bowl in the microwave or in a small saucepan on the stove) before combining it in a mixing bowl with the self-raising flour and icing sugar.

Mix by hand with a spoon/spatula until it comes together as a dough. Press into the prepared tin before baking for 10 - 15 minutes until light golden in colour.

For the topping (you can make it while the base is baking in the oven), whisk together the condensed milk, cream, lemon juice, and passionfruit juice (strained passionfruit pulp), then pour it over the shortbread base once it comes out of the oven (it can be warm).

Swirl the remaining passionfruit pulp onto the topping.

Place the tin back in the oven for bake for another 15 - 20 minutes until just set.

Cool at room temperature before placing in the fridge to set completely (for a couple of hours or overnight if possible).

Slice into bars. Enjoy!