Sweet Treats – Passionfruit and Lemon Slice

UPDATE: Last week the lovely people at the Australian Passionfruit Growers’ Association sent me a beautiful basket of season-fresh passionfruit, which have been perfuming the kitchen all week. This was the very first recipe I turned to, not least because I was in a lazy weekend baking mood. A favourite with everyone when it was first published nearly two years ago, this proves that some recipes should be repeated as often as possible. Take advantage of the good local passionfruit crops  and prices as they appear in your shops.


She has a passionfruit vine, bursting with fruit. When I picked up my daughter from her overnight stay, a shopping bag of fruit was thrust at me. In my backyard, the lemon tree is bowed down with ripening fruit. Between the rain showers yesterday I picked an armful of lemons from the lowest branches and ran back to the kitchen, ready to make all manner of passionfruit and lemon inspired desserts, butters, marmalades and cakes. This is the first thing I made.


Makes 12 pieces.



  • 120g butter, softened
  • 60g icing sugar, sifted
  • ½ tsp vanilla essence
  • 185g plain flour, sifted
  • 1 tsp grated lemon zest


  • 100g plain flour
  • ½ tsp baking powder
  • ¾ cup desiccated coconut
  • 3 eggs
  • 1 cup caster sugar
  • pulp of 2 large (panama) passionfruit, or 4 small passionfruit OR 170g tin of passionfruit pulp
  • 2 tbsp lemon juice
  • 1 tsp grated lemon zest
  • icing sugar to dust.


Preheat oven to 180°C. Line a 18 x 27cm baking tray with baking paper so that the edges of the paper hang over the two long sides.

Base: Cream the butter and icing sugar with electric beaters until pale and creamy, then add vanilla. Fold in the flour and zest using a metal spoon. Press the dough into the base of the pan – it will be quite sticky – and smooth the top. Bake in oven for 15-20 minutes until golden.

Filling: Sift the flour and baking powder together and add the coconut. Lightly beat the eggs and sugar in a bowl, then add passionfruit pulp, lemon juice and zest. Add the dry ingredients and stir until combined. Pour over the cooked base and bake for another 20 minutes or until firm to the touch.

Cool in the tin, then dust with sifted icing sugar. Cut into 12 – 16 pieces.


$6.25 for 12 to 16 pieces

11 thoughts on “Sweet Treats – Passionfruit and Lemon Slice”

  1. Hi Sandra…I made two batches of this yesterday and it was very popular! I wasn’t sure if I made enough of the base (followed your recipe exactly) but it worked out in the end. Have been raving to everyone about how fabulous your website is! Thanks for all your work.

  2. Hi Sandra, I have made this a number of times now. Partly because I’m drowning and lemons and can get passionfruit cheap. Mostly because its fantastic and a great hit! Thankyou.

    1. I think I’ve made it every week since I posted it. Was thinking about baking it this evening for tomorrow but have relented and opted for orange poppyseed muffins instead.

  3. I made this for a weekend afternoon tea at my parents’ house and it elicited lovely compliments all round! Thanks for a great recipe.

  4. The title Lemon Delicious piqued my interest – a longtime favourite of my wonderful grandmother. I’ll be trying this recipe today – it looks superb!

  5. Regarding the Lemon Passionfruit Slice. I have made this a couple of times. The second time I waited for 20 mins after it cooled and put a layer of hot homemade thick custard on top. Put it in the fridge to set and cool down. After 1/2 an hour I then added a layer of whipped cream on top.
    Absolutely beautiful. Just like a custard slice..
    Thanks Again

  6. A work colleague has a lemon tree and keeps on bringing in loads of lemons. He asked me to make something with them and bring it in. I could think of nothing other than this recipe. My love of lemons and passion fruit. Making a double batch as we speak. Yummy

  7. Made two batches of this during the week, one with passion fruit and the other with fresh strawberries. Both extremely delicious. The base is excellent and I will use it again and again. Very easy recipe.

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