← Back to recipes
Calamansi Bars

Calamansi Bars

Bakery-style Calamansi Bars are the ultimate sweet-and-tart treat, featuring a bright, zesty citrus filling baked into a tender, buttery shortbread crust. If you love lemon bars, you need this tropical twist in your life.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
1 2 3 4 5 6 7 8 9 10 11 12

Ingredients

  • 0.75 cup 1 cup butter softened
  • 1.5 cup 2 cups flour
  • 0 ½ cup powdered sugar (confectioner's sugar)
  • 0 ½ teaspoon salt
  • 2.25 cup 3 cups sugar
  • 0 ½ cup + 2 tablespoons flour
  • 6 8 eggs beaten
  • 0.75 1 ⅓ cup calamansi juice
  • 0 powdered sugar for dusting
  • 0.75 1 9 x 13 rectangular pan
  • 0 Preheat oven to 350°F. Lightly grease a rectangular pan or line it with parchment paper, leaving an overhang.

Instructions

  1. These citrus bars are best enjoyed chilled. They're delicious as a midday snack or an after-meal dessert with coffee or tea.

  2. Because they're made with custard and contain eggs, these bars are not shelf-stable and must be refrigerated for food safety. Transfer them to an airtight container for up to 1 week. Please note that the crust tends to soften and the curd to lose tartness over time.

  3. For longer storage, place them in a single layer on a baking tray, freeze for about 1 hour until firm, then wrap individually in foil. Freeze for up to 3 months.

  4. Thaw in the refrigerator and dust with powdered sugar when ready to serve.