Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Calamansi Bars
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 213
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 83 mg
If you're a fan of classic lemon bars, this calamansi version of the sweet-tart treat might just become a new favorite. Calamansi, a citrus fruit commonly used in Filipino and Southeast Asian cooking, tastes like a cross between a mandarin orange, lemon and lime. To complement this beautifully aromatic fruit, we've incorporated the tropical flavors of coconut and toasted cashews into the buttery shortbread base of these bars. Fresh calamansi can be difficult to find, so we recommend purchasing 100% pure calamansi juice with no sugar added, which can usually be found pasteurized in bottles or packets or in the freezer section.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 213
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 83 mg
Ingredients
Crust:
Filling:
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Directions
- For the crust: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch metal baking pan with cooking spray. Line with heavy-duty foil (or a double layer of regular foil), leaving a 2-inch overhang on all sides. Spray the foil with cooking spray as well.
- Pulse the flour, coconut, cashews, confectioner’s sugar and salt in a food processor until the coconut and cashews are very finely ground. Add the butter and pulse until a dough forms and starts to clump together, about 1 minute.
- Press the dough evenly and firmly into the bottom and 1/2 inch up the sides of the prepared pan (to prevent the filling from leaking). Bake until golden brown, 20 to 25 minutes.
- For the filling: Meanwhile, combine the granulated sugar, salt and whole eggs and yolks in a medium bowl. Sift the flour into the bowl. Whisk until smooth. Whisk in the calamansi juice and lemon zest.
- Remove the crust from the oven and lower the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is set and no longer jiggles, 30 to 35 minutes.
- Let the bars cool in the pan on a rack, then refrigerate until ready to serve. Lift out of the pan using the foil and cut into bars or squares. Dust with confectioner’s sugar before serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
