These Calamansi Bars are the perfect balance of tangy and sweet ….. with a nice, caramelly shortbread crunch.
There has been some serious cravings for sour things in our house lately. I don’t think I’ll be calmly easing into my third trimester. This is the time in my pregnancy when I seem to have cravings for all things carb-y, fatty, sweet, sour, salty, and delicious!
But let me start with the sour things first… these beautiful Calamansi Bars are just perfect. I normally have this strong preference for citrusy (and sour) flavors but these days I prefer them to be a bit more tangy than usual.
I made it with these beautiful Calamansi (Calamondin) I saw in the market. I wanted it super tangy, so I put in one cup of Calamansi juice –err, maybe a little more.
It was actually fine by my sour-o-meter standards but when I let peanutbutter♥, my mom, and a friend try it, they told me it was too sour.. So I’ve adjusted my recipe to a normal person’s level, hee.
Ykaie wanted to watch Cinderella but I told her we’ll watch it next week because there’ll be a lot of people at the mall this weekend. So, our weekend plans includes a Game of Thrones Season 4 marathon with peanutbutter♥ (in preparation for Season 5). Cartoon marathon with Ykaie and reviewing her for final exams on monday, tuesday, and wednesday.
Yay! last day of school on wednesday and then it’s Summer break. What are your plans?
Hope you have the happiest weekend!
- ½ cup powder sugar
- 1½ cup all purpose flour
- ¾ cup butter, softened
- ¼ tsp salt
- ½ cup all purpose flour
- 2¼ cup white sugar
- ¾ cup calamansi juice
- 6 eggs + 1 egg yolk
- ¼ tsp salt
- powder sugar for dusting
- Preheat the oven to 350F (175C) and butter a 9 x 13 in baking pan.
- To make the crust, sift the icing sugar, flour, and salt into the bowl of your stand mixer. With the paddle attachment, mix on a low speed to combine.
- Add the butter and mix just until a dough forms. Put the dough in the pan and press it evenly into the base.
- Bake the crust about 30-35 minutes, until it evenly colors and is a deep golden brown.
- While the crust is baking, make the filling. Combine the flour and sugar in a large mixing bowl. Add the calamansi juice and mix to dissolve the sugar.
- In a separate bowl, whisk the eggs and the egg yolk with salt. Add the eggs into the lemon and sugar mixture and whisk until well combined.
- Once the crust is golden, pull the oven rack out of the oven slightly and pour the filling into the crust while it is still in the oven.
- Reduce the oven temperature to 300 F (145C) and bake for 30 minutes or until the center is just set.
- Allow the bars to cool completely, then chill well in the fridge before cutting. Dust with icing sugar before serving.