I made these a few weeks ago while in Guam. This is a popular fruit tree that grows in Guam and the Philippines, as well as other places in tropical regions. Calamansi is like a sweet lime. In Mexico, it’s called limon dulce. I decided to go simple and make calamansi bars. Very important–the last sentence in step one. Don’t skip the refrigeration step! I did, and as a result, I had a crust that floated into the center of the filling, resulting in about half of the bars not looking so hot. So, if you don’t want a floating crust, refrigerate!
Calamansi Bars (from Yummy)
Makes 16 squares
1 3/4 cups all-purpose flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
3/4 teaspoon salt
3/4 cup butter, cubed
1 1/3 cups sugar
3 tablespoons all-purpose flour
2 teaspoons calamansi zest
1/2 cup calamansi juice
1/3 cup milk
confectioners’ sugar for dusting
1 Combine all-purpose flour, confectioners’ sugar, cornstarch, and salt in the bowl of a food processor fitted with the steel blade. Add butter and process for 15 seconds or until mixture resembles coarse meal. Refrigerate for 30 minutes.
2 Press onto a greased pan, 13 x 9 inches. Bake for 20 minutes at 350ºF.
3 In a bowl, whisk together eggs, sugar, flour, calamansi zest, calamansi juice, and milk. Pour mixture onto warm crust.
4 Bake at 325ºF for 20 minutes or until firm to the touch. Cool on a wire rack. Slice evenly and dust with extra confectioners’ sugar.