Lemon passionfruit slice

This is a fresh, tangy-sweet filling on a soft shortcake base. In other words, a slice of deliciousness that’s great with tea or coffee.

  • 50 mins cooking
  • Makes 28 Slice
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Lemon passionfruit slice
  • 225 gram unsalted butter, softened
  • 70 gram icing sugar
  • 275 gram standard flour
  • 350 gram granulated (coarse white) sugar
  • 4 medium (size 6) free-range eggs, beaten together
  • 4 tablespoon standard flour
  • 1 teaspoon baking powder
  • 90 millilitre passionfruit pulp
  • finely grated zest and juice 1 lemon
  • icing sugar, for dusting


Lemon passionfruit slice
  • 1
    Preheat oven to 170°C (regular).
  • 2
    Put the softened butter in the bowl of a food processor and process until whipped, then add the icing sugar and process until light in colour (creamed). Stop the machine and scrape down the sides once during mixing.
  • 3
    Sprinkle over the flour and process until the mixture starts to form a ball. Tip into a non-stick Swiss roll tin (32cm x 24cm), lined with baking paper, and press flat. If the mixture is sticky, keep your fingers dusted with flour. I prefer to make a paper case for the tin, which makes removing the slice easy.
  • 4
    Bake for 15 minutes, until just starting to colour, then remove from the oven.
  • 5
    While the base is cooling, make the topping.
  • 6
    Tip the granulated sugar into the bowl of a food processor and pour in the eggs. Process for 1 minute. Transfer the mixture to a bowl, then sieve over the flour and baking powder, and add the passionfruit pulp, lemon zest and juice. Mix together with a large spoon.
  • 7
    Pour the mixture onto the base (it will fill the tin), then return the slice to the oven and bake for a further 30-35 minutes, or until golden in colour and firmish to the touch. Cool in the tin, then dust with icing sugar and cut into squares. Transfer to an airtight container when cool.


Tip: If you don’t have a food processor, cream the butter and icing sugar with a hand-held electric beater or with a wooden spoon and work in the flour. For the topping, whip the sugar and eggs together with a rotary beater. To make a paper case: Place a piece of baking paper inside the tin and mark out the creases by pressing with a finger. Then, on your work surface, make the creases more defined. Mitre the corners together and secure with metal paper clips. Slip the paper case inside the tin.