Passionfruit Lime Bars with Gingersnap–Graham Cracker Crust

Preheat oven to 350°F and butter a No.6 cast iron pan.

In the bowl of a food processor, add graham crackers, Ginger Snaps, sugar and salt. Pulse until cookies are finely ground. Add melted butter and pulse until mixture resembles wet sand.

Transfer to prepared cast iron and use the bottom of a measuring cup to gently and evenly press the mixture into the pan. Bake until lightly golden brown, 12 minutes.

Meanwhile, make the filling. If using passion fruit pieces (not purée), wipe out the bowl of the food processor and mix the pieces until they are puréed. In a large bowl, vigorously whisk egg yolks until light and fluffy, 2 minutes. Add the sweetened condensed milk and whisk to combine. Add lime juice, passion fruit puree, and salt, whisking to combine. Switch to a spatula and fold in the lime zest.

Pour filling on top of partially baked crust (it doesn’t need to be cooled completely) and bake until the center barely jiggles, 20 minutes. Keep an eye on the top of the bars–there should not be any browning. Let cool completely. Refrigerate at least 4 hours (or overnight).

Make the whipped cream. Using a stand mixer with the whisk attachment, a hand mixer, or a large bowl and a whisk, whip cream and sugar until medium peaks form (the whipped cream should stand up when you pull out the whisk). Mix in the salt.

Spread whipped cream over bars and top with more citrus zest and fresh passion fruit (if using). Slice and serve immediately.