How to make a delicious Calamansi Bars Recipe.
Calamansi Bars Recipe. These beautiful Calamansi Bars are so addicting, the combination of sweet and tangy flavours is divine. The calamansi bar is so light with a delicious tangy custard topping and has a flaky, buttery cookie base and dusted with powdered sugar. Calamansi is also known as “Calamondin”, here in the Philippines, it belongs to a citrus family, and if you want a substitute you can use Lime or Lemon.
Every now and then my father used to give me calamansi whenever He visits us here in Bacolod. Since I can’t keep up with those tiny yet juicy calamansi instead of letting it rotten on the fridge again, I’ve been searchin’ for a good recipe. Finally, I’ve got two interesting recipe the other one was Calamansi Muffins from pepper. ph, but sad to say my first attempt got failed, but I’ll try it again soon. Another recipe was from Down Home with the Neelys the Lime Bars and my first try was a success. So I’m happy to share this new found recipe and since tatay has a lot of calamansi trees in their backyard, I might think to have this as my first food business 🙂
Calamansi Bars Ingredients:
Cookie Crust:
- 1 cup unsalted butter
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- A pinch of salt
Calamansi Topping:
- 4 large eggs, lightly beaten
- 2 cups sugar
- 6 tablespoons all-purpose flour
- 1/4 cup + 2 tbsp of fresh calamansi juice (substitute with lime or lemon)
- 3-4 tbsp. confectioners’ sugar, for dusting
Cooking Procedure:
Calamansi Bars Prep
- Preheat the oven to 350F. Spray the bottom and sides of a 9×13-inch or 10×10 cake pan with nonstick spray.
- To make the crust: In a bowl, combine butter and confectioners’ sugar, beat until light and fluffy. Add flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and press down to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cool on a baking rack.
- To make the topping: Whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the calamansi jucie. Pour the calamansi mixture over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
- Allow the calamansi bars to cool completely. Generously dust with confectioners’ sugar and cut into squares. *Cook’s Note: For the neatest presentation, use a metal spatula or a butcher’s scraper to remove the bars from the pan.
Calamansi Bars Prep
The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you’re ready to bake the bars, simply bring the dough to room temperature and pat out as described above.
I’m using a 10 x 10 pan for this recipe. I trimmed off the sides of the bar and slice each by 1.5 x 1.5 inches this makes about 42 mini bars. If you want a regular size you can adjust and make it 36 bars.
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I will definitely do this at home, love citrus fruits 🙂
This dessert is so freshly and packed with vit. c.
yummy recipe to try!
Full of Vitamins
full of vitamin c,yummy
another recipe for small businesses
This looks really yummy but I have never heard of that fruit so I’m guessing I would have to use lemon.
I’ll try this since I love kalamansi
my first time to see a calamansi recipe,.
They look so yummy 🙂
I wanna try this recipe for my mom, its looks so yummy!
Wow, a great alternative to lemon squares! Gusto ko matikman ito! 😀 Thanks for posting!
OMG!!! I want to make this it sounds and looks so YUMMY!!! I wish I had the stuff on hand to make it right now!!!
I’m curious about the taste. Hope to experience it someday.
Wow calamansi bars! this is new! i hope you can make dalandan bars too! thanks for this!
wow!i never thought that calamnsi cud be a flavor of a dessert..
Nice Recipe thanks for Sharing
gonna make this for christmas!
I want to try this
I’ll try this out for Halloween tomorrow. Thanks for sharing.
make this coming holiday
Reminds me I wasn’t able to drink our Swiss Miss when we had it last month. Hopping here from Food Trip Friday, if you have time, please check out my foidoe experience at , my FTF post this week. Thanks a lot!
These calamansi bars look delicious. Thank you for the recipie.
Hi. how did you make those clean cut of your bars? mine was really messy.
Hi… I already tried your calamansi bars its very nice and yummy I was amazed for the result thanks for sharing your recipe.
I made these delicious delights and sold them and my oh my, they were an instant bestseller! Thank you for the wonderful recipe. :))
you’re very welcome and sounds great! I’m happy for you girl & wishing you more success 🙂
Hi! I tried baking this for 25mins. and the top looks like it’s underbaked. Tried extending it for another 10mins., have it cooled down and still gooey. Is it supposed to be like that? BTW, it tastes great! 🙂
Yep this recipe is chewy and gooey, you can refrigerate for an hour to set a little bit. Thanks for sharing your cooking adventure, hope you post a photo of your calamansi bars here 🙂
These look beautiful and wonderful to eat too. I have not heard of this ingredient before and will be checking it out.
Great recipe. Gotta try it 🙂