Home » Pinoy Pastry » Calamansi Bars Recipe

Calamansi Bars Recipe

 

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 1

 

 

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:

  • 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.

calamansi bars prep 1

  • 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.

calamansi bars prep 2

  • 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.
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.
.

calamansi bars 2

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.

calamansi bars 3

.
The smell of freshly baked calamansi bar is so cool and tempting. My first bar experience was love at first bite hehe…  
Got a fancy cup liners that makes my calamansi bars look pretty and I top with tiny fondant flowers to make it more special, since I’m going to give this to my cousin as my birthday gift.
.
calamansi bars 4
.
Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.
So what are you waiting for?  Grab those butter, flour, calamansi and  try this recipe and have a perfect bar treat.
.
.

 



Loading...

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.Thanks for visiting, have a nice day and may the blessings chase you today!

Check Also

Pudding Pie with Fruit Cocktail Recipe

  How to make a delicious No-Bake Jello Pudding Pie. Pudding Pie with Fruit Cocktail Recipe. A decadent ...

33 comments

  1. These calamansi bars look delicious. Thank you for the recipie.

  2. These look beautiful and wonderful to eat too. I have not heard of this ingredient before and will be checking it out.

  3. Great recipe. Gotta try it 🙂

  4. I will definitely do this at home, love citrus fruits 🙂

  5. This dessert is so freshly and packed with vit. c.

  6. sherry ann gole cruz

    yummy recipe to try!

  7. another recipe for small businesses

  8. Ms Margaret Ann MacKenzie

    This looks really yummy but I have never heard of that fruit so I’m guessing I would have to use lemon.

  9. I’ll try this since I love kalamansi

  10. Sheryl An Mungcal

    my first time to see a calamansi recipe,.

  11. They look so yummy 🙂

  12. I wanna try this recipe for my mom, its looks so yummy!

  13. Wow, a great alternative to lemon squares! Gusto ko matikman ito! 😀 Thanks for posting!

  14. 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!!!

  15. I’m curious about the taste. Hope to experience it someday.

  16. Wow calamansi bars! this is new! i hope you can make dalandan bars too! thanks for this!

  17. wow!i never thought that calamnsi cud be a flavor of a dessert..

  18. 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 🙂

  19. Nice Recipe thanks for Sharing

  20. sherry ann gole cruz

    gonna make this for christmas!

  21. I want to try this

  22. I’ll try this out for Halloween tomorrow. Thanks for sharing.

  23. make this coming holiday

  24. I made these delicious delights and sold them and my oh my, they were an instant bestseller! Thank you for the wonderful recipe. :))

  25. 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!

  26. Hi… I already tried your calamansi bars its very nice and yummy I was amazed for the result thanks for sharing your recipe.

  27. Hi. how did you make those clean cut of your bars? mine was really messy.

Leave a Reply

Your email address will not be published. Required fields are marked *