Zesty Passion Fruit Shortbread

Zesty Passion Fruit Shortbread


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About this recipe: These biscuit squares are not only simple to make, but they also taste fantastic. Buttery shortbread is topped with a lemon and passion fruit topping. Enjoy with a cup of tea.


Makes: 9 squares

  • For the Shortbread Base
  • 100g butter
  • 4 tablespoons icing sugar
  • 125g plain flour, sifted
  • For the Topping
  • 2 eggs, lightly beaten
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon lemon juice
  • 200g caster sugar
  • 2 1/2 tablespoons plain flour
  • 1/2 teaspoons baking powder
  • 1 passion fruit, pulp only

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat oven to 180 C / Gas 4. Grease and line a 20cm x 30cm or similar sized baking tin with baking parchment.
  2. For the shortbread base: Beat together butter and sugar in a bowl with an electric mixer until light and fluffy. Stir in flour and mix well. Press mixture evenly over base of prepared tin.
  3. Bake in preheated oven for 20 minutes or until lightly browned.
  4. For the topping: Beat eggs in a bowl and stir in lemon zest, lemon juice, sugar, plain flour, baking powder and passion fruit pulp.
  5. Pour the topping over the base and return to the oven. Bake for 25 minutes more or until top is crisp. Cool in tin and slice into squares.

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