Calamansi are hard to come by and are rarely available at the Asian grocery stores I frequent so when my RD consultant at work gave me a few pounds harvested from her tree, I was very excited to cook all my favorite dishes that calls for the fruit. As she gave me a huge bag, I had a good pound or so left even after using them in sinigang and substituting them in an orange chicken-inspired dish. With the remaining lot, I decided to make calamansi bars for the first time.
These skillet calamansi bars are so easy to make, they’re almost goofproof. With less than 10 minutes of prep time, I didn’t even need my electric mixer to pull it all together. I used about 2/3 cup of calamansi juice for the custard filling and the delightful tangy goodness over buttery shortbread crispness was just perfect for my taste. These citrus bars will keep for a few days but for best flavor and texture, I recommend consuming them the day they are made as the crust tends to soften and the curd to lose tartness over time.
- ½ cup butter, softened
- 1 cup flour
- ¼ cup powdered (confectioner's) sugar
- ¼ teaspoon salt
- 1-1/2 cups sugar
- ¼ cup flour +1 tablespoon
- 4 eggs, beaten
- ⅔ cup calamansi juice
- powdered sugar for dusting
- In a bowl, combine butter, flour, sugar and salt. With hands, mix together until just combined. Transfer dough to a ungreased skillet and gently press into bottom of skillet. Using the back of a spoon, gently smooth and even out surface of dough. Bake in a 350 F oven for about 15 to 20 minutes or until firm and lightly browned. Remove from oven and allow to cool.
- In a bowl, whisk together sugar and flour. Add eggs and calamansi juice. Whisk together until well blended. Pour over crust and bake in a 350 F oven for about 20 to 25 minutes or until set. Remove from pan and allow to cool. Using a fine mesh sieve, dust top with powdered sugar. Slice into servings.