Passionfruit And Lemon Bars - cooking recipe

Ingredients

None None FOR THE CRUST
28 None squares graham crackers, crushed (2 cups crumbs)
10 tbsp (1 1/4 sticks) butter, melted
None None FOR THE FILLING
1 can (14 oz) sweetened condensed milk
3 tbsp butter, melted
1/2 None lemon, peel finely grated and lemon juiced
1 tbsp unflavored gelatin
None None FOR THE TOPPING
1 1/2 tbsp custard powder
1/3 cup passionfruit pulp
1 tsp unflavored gelatin

Preparation

Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles. For the crust, mix crumbs and melted butter in a large bowl. Press firmly into bottom of prepared pan. Refrigerate for 20 mins until firm.
For the filling, mix condensed milk, butter and lemon peel and juice in a medium bowl. Whisk gelatin into 2 tbsp boiling water in a small bowl until dissolved. Stir into milk mixture. Pour over crust. Refrigerate 30 mins until firm.
For the topping, mix custard powder with 1 tbsp water in a small saucepan to make a smooth paste. Stir in 1 cup water and passionfruit pulp until smooth. Stir constantly over low heat until boiling and thickened. Remove from heat. Whisk gelatin into 1 tbsp boiling water in a small bowl until dissolved. Stir briskly into passionfruit mixture. Pour over filling.
Refrigerate until set.