Calamansi Squares

INGREDIENTS:

For the crust
  • 1¾ cup all purpose flour
  • ¼ cup cornstarch
  • 2/3 cup confectioners’ sugar
  • ¾ tsp. salt
  • ¾ cup soft butter, sliced into cubes
  • ¼ tsp. vanilla extract (optional)

For the calamansi curd fillings
  • 4 whole raw eggs
  • 1 cups granulated sugar
  • 3 tbsps. all purpose flour
  • 1/3 cup calamansi juice
  • 1 tsp. calamansi zest
  • 1/3 cup milk
  • extra confectioners’ sugar for dusting

PROCEDURE:
  1. Preheat the oven to 350ºF (175ºC). Grease with shortening and line with baking sheet the bottom and sides of an 8X12-inch (approx. 2 inches high) rectangular baking pan. Set aside.
  2. Prepare the ingredients for the crust. In a large bowl sift and combine the all purpose flour, cornstarch, confectioners’ sugar and salt. Add the butter and vanilla extract (optional). Hand mix or pulse in a food processor until the mixture resembles breadcrumbs. Refrigerate for 20 minutes to firm up.
  3. Press the mixture on the bottom of the prepared pan. Even out the surface with the flat base of a glass. Use a spoon on the hard to reach areas particularly the corners. Bake the crust for 20 minutes until lightly brown. Remove from the oven and reduce the oven temperature to 325ºF (170ºC).
  4. For the fillings, whisk in a clean bowl until well-incorporated the eggs, granulated sugar, all purpose flour, calamansi juice and zest, and milk.
  5. Pour the mixture into the crust and bake for 20 minutes or until the calamansi curd is firm to touch. Remove from the oven and allow to cool at room temperature. Refrigerate for at least 30 minutes.
  6. Cut into even slices and sprinkle the top with the extra confectioners’ sugar.

**Makes 16 pieces of 2x3 slices

TIPS FROM ENZ:
  1. You may soften the tartness by reducing the amount of calamansi juice and substituting it with proportional amount of lemon or orange juice.
  2. Use a well-greased and lined baking pan and take time to refrigerate before slicing the lime dessert into bars to achieve perfect cuts.

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