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Preheat the oven to 350°F with a rack in the center. Line an 8" square pan with a parchment sling and lightly grease the parchment.
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To make the crust: In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.
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Transfer the crust mixture to the prepared pan, then use the bottom of a measuring cup or glass and the pads of your fingers to press it firmly and evenly into the bottom of the pan.
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Bake the crust for 10 to 15 minutes, until fragrant and slightly darker in color and then remove from the oven. While the crust bakes, prepare the curd filling.
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To make the curd filling: In a large saucepan, whisk together the sugar, flour, and salt. Add the passion fruit purée, lemon juice, eggs, and yolks, and whisk to combine.
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Cook the curd mixture over medium heat, whisking constantly and being sure to get into the corners of the pan, until it begins releasing steam when stirred and just begins to thicken, 5 to 8 minutes. Remove the pan from the heat and whisk in the butter; the mixture will become smooth and shiny.
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When the crust is done baking, remove it from the oven and place it on a rack. Reduce the oven temperature to 325°F.
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Pour the hot curd through a fine-mesh strainer onto the crust, being sure to collect any curd that clings to the bottom of the strainer. Spread it into an even layer, covering the entire surface of the crust.
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Return the pan to the oven and bake for 18 to 20 minutes, or until the curd layer is completely set but has not taken on any color and then remove it from the oven. While the curd bakes, prepare the cream topping.
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To make the cream topping: In a small saucepan, combine the cream, sugar, and salt. Cook over high heat until boiling, stirring occasionally with a heatproof spatula to dissolve the sugar. Once the mixture comes to a boil, reduce the heat slightly to maintain a gentle boil for 5 minutes, stirring constantly. Watch the mixture carefully and further reduce the heat if the cream starts to boil rapidly. The mixture will thicken only slightly; it will look almost as fluid as plain cream.
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Remove the saucepan from the heat and stir in the passion fruit purée and lemon juice.
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Gently pour the cream topping over the curd layer, then carefully place the pan, uncovered, in the refrigerator for at least 6 hours, or overnight, until the top layer is set and the bars are completely chilled.
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Once set, lift the Passion Fruit Bars out of the pan using the parchment sling and transfer them to a cutting board. For the cleanest cuts, dip a chef’s knife in hot water and dry it thoroughly, between every cut. These bars are best served chilled.
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Storage information: Store any leftover Passion Fruit Bars, covered, in the refrigerator for up to 1 week; freeze for longer storage.
