Calamansi Bars on Brown Butter Shortbread

4.8 from 17 reviews



For the Brown Butter Crust

  • 1/2 cup powder sugar
  • 1 1/2 cup all purpose flour
  • 3/4 cup butter, softened
  • 1/4 tsp salt

Calamansi Filling

  • 1/2 cup all purpose flour
  • 2 1/4 cup white sugar
  • 3/4 cup calamansi juice
  • 6 eggs + 1 egg yolk
  • 1/4 tsp salt
  • powder sugar for dusting


  1. Preheat the oven to 350F (175C) and butter a 9 x 13 in baking pan.
  2. 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.
  3. Brown the butter by cooking it long enough to “toast”
  4. Add the butter and mix just until a dough forms. Put the dough in the pan and press it evenly into the base.
  5. Bake the crust about 30-35 minutes, until it evenly colors and is a deep golden brown.
  6. 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.
  7. 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.
  8. 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.
  9. Reduce the oven temperature to 300 F (145C) and bake for 30 minutes or until the center is just set.
  10. Allow the bars to cool completely, then chill well in the fridge before cutting. Dust with icing sugar before serving.