Tuesday 18 January 2011

Citrus Celebration

In this, the coldest season of the year, it's fairly hard to find inexpensive and plentiful fruit. Bananas. Pineapples. Actually, anything tropical is good. And the citrus fruits are at their peak now...just what's required for a zingy, zesty tang to cut through the murk & gloom of January!
That's why these were perfect for today. Lemon Passionfruit Bars.
The base was a biscuit one (crushed graham crackers) with added coconut....then I made a thick, buttery, voluptuous fresh lemon & lime curd and added the ripe pulp from 3 passionfruit...a quick blast in a low oven just to set the filling to a gentle wobble...

a sprinkle of sweet, flaked coconut and then a night in the fridge to set and mingle the flavours.
This morning, I cut them into 16 bars. I kept 2, cut into miniatures....to keep in the fridge, tightly wrapped, for when we need a quick hit of sunshine!
But the rest I delivered to The Coffee Tree. Fairly simple to make, sparkling fresh. Tastes like Spring is on the way...and with the beautiful, clear sunny day we had, it feels like it too!

Happy Tuesday xoxo


  1. Lemon is one of my favorite things. I know that is just WRONG to add to tea, but shamefully, I do! This dessert is fascinating to me!! Have you made it before for them? I'm sure the customers will be delighted...the combination of flavors of lemon, lime, and passionfruit is extra special!! It's calling me....!!
    What did you use as its base? I see a biscuit base, but did you grind biscuits or was it made from something else? I just a sprinkling of coconut...oh how pretty it is, too!! Today WE are having the darkness and sharp biting winds.....this has taken the darkness quite away!! Loving all that you do! XX

  2. Hi Joann...thanks for the comment! To answer your questions yes, I've made it a few times before...and I've used the filling many times in other desserts as it's just so delicious! The base is made from digestive biscuits (graham crackers) ground to fine crumbs and mixed with melted butter, desiccated coconut and a little brown sugar. It's baked until golden before adding the lemon layer.The recipe will be in my book (at the risk of sounding like a parrot!!) xo

  3. Only one word to say today 'yum'! Love love love

  4. Yes, we need Citrus Celebration on a cold January day. Thank you!

  5. How refreshing this sounds! Just the thing to perk up a winter day!

  6. The bars sound very springy. Your post has reminded me though, I made some curd yesterday for a cake that I am doing for the weekend. I was sure when I made it that I had missed something...... The butter. Oh well it tastes ok, low fat version here we come.


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