Method

• 1.
  Grease a 30cm x 20cm slice pan and line base and 2 long sides with baking paper, extending paper 2cm above edge (this will make it easier to pull slice out of pan).
• 2.
  Place biscuits in a blender and pulse until a crumb texture. Add butter and pulse until well combined. Add to prepared pan and, using the back of a spoon or bottom of a cup, press down to spread crumb evenly over base. Chill while you make the curd.
• 3.
  For the curd, sprinkle gelatine over 1 tbs water in a small bowl. Set aside for 5 minutes until gelatine dissolves and expands.
• 4.
  Whisk zest, juice, sugar and eggs in a medium saucepan until smooth. Cook, whisking constantly, over medium heat until thickened. Remove from heat. Add gelatine and whisk until dissolved. Add butter in batches, whisking until melted.
• 5.
  Strain through a fine sieve over chilled biscuit base. Spread to level surface. Refrigerate for 2 hours or until set.
• 6.
  For the jelly, sprinkle gelatine over 1 tbs water in a small bowl. Set aside for 5 minutes until gelatine dissolves and expands.
• 7.
  Heat passionfruit pulp in the microwave or small saucepan over medium heat until hot. Add gelatine and stir until melted. Pour evenly on top of curd, spreading with a spoon so jelly reaches all corners. Refrigerate for 2 hours or overnight.
• 8.
  Once set, cut into bars.