Shortbread Base

1. Pre-heat oven to 350 F
2. Sift rice flour, 3/4 cup of all purpose flour, sugar, baking powder, and salt into a bowl and whisk together. Add cubed butter and use your fingers to rub the butter into the dry ingredients until you have a sand-like texture. It will be really crumbly, but hold it’s shape if you squeeze it together.
3. Pour the dough into a 8×8 pan. Press the dough evenly into the base of the pan. Bake for 20 minutes.

Passionfruit Curd Filling

1. Add 1 inch of water to a pot and bring to a boil.
2. Add egg yolks and sugar to a large bowl and whisk together until light pale and fluffy (~5 minutes). Add passionfruit juice and lemon zest and whisk in.
3. Place bowl on top of the pot (create a double boiler) making sure the bottom of the bowl does not touch the water. Turn heat down to low. Whisk the curd for 8-10 minutes or until thick.
4. Remove curd from heat and whisk in 1 cube of butter at a time.
5. Add 2 cups of the passionfruit curd into a bowl. Add 1/2 cup of flour and whisk. Store the rest of the passionfruit curd in a mason jar as use as a topping on pancakes, cookies, pavlovas, etc. It will stay good for up to 2 weeks.
6. Pour the filling over the shortbread crust and spread into an even layer.
7. Bake for 20-25 minutes or until the middle has set. Completely cool and then refrigerate for one hour. Top with powdered sugar and enjoy!