Hi Jaci! Elizabeth has done it both ways but typically cuts them into squares first. It’s a little easier to freeze them that way because they can be stacked in a container instead of as a sheet. If you decide to cut them first, make sure they are chilled or partially frozen, then layer them in a freezer-safe containter with parchment or waxed paper between each layer. When you’re ready to defrost, unstack the bars, remove the paper, and defrost them in a single layer–helps to prevent marks from forming on top of the bars. Best of luck to you!

Hi Kate! Thank you so much for the heads up about the time estimate. I’m getting that fixed on the blog post right now! And, I’m glad that the bars turned out well for you despite the confusion. All the best to you!

These bars taste great but the time estimate is all wrong. Cook time alone is 50-60 minutes. Nobody’s finishing the recipe start to finish in 40 minutes. Please get that updated.

Hi Kris! Thank you so much for the recipe review and rating — it means a lot! So glad that you enjoyed the recipe and we hope you get to enjoy all season long!

This recipe is awesome. I followed the directions to a t minus the suggestion for non-melting confectioners sugar for topping. They were absolutely perfect. Lovely tangy filling, perfect texture, nice crust. This is going into my holiday rotation! Thank you so much!

Hi Nalani! So glad that you enjoyed the recipe. We are so jealous that you have your very own passion fruit vine! Thank you for your helpful and thoughtful comment, as well as, the recipe rating. All the best to you!

We have a Frederick’s passion fruit vine and have a lot of fruit. This was an excellent recipe for the pulp from Fredericks (harvested when tart). We put our pulp through a food mill to separate the pulp from the seeds. We also like tart sweet desserts and as I was making the recipe I was a little concerned the curd would be too sweet, so I added another half cup of passion fruit pulp and the squeeze of half a lemon. The bars were AMAZING. Crispy, buttery, cookie crust and an excellent curd topping. We have a lot of passion fruit puree to get through so I am thrilled to have found this recipe that works well using 2 cups of passion fruit pulp.

If you are looking for other passion fruit recipes because you have a lot of passion fruit on hand I recommend Flavor Blender’s passion fruit curd recipe (with seeds), Little Epicurean’s passion fruit curd recipe (no seeds), and Preppy Kitchen’s lemon pound cake recipe (sub passion fruit puree/pulp).

This recipe is a keeper and I will use it for lemon bars too!!! THANK YOU!!!