Lemon Squares with Kalamansi

These bright golden yellow Lemon Squares with Kalamansi were soft, moist, dewy with a delicate lemon and lime scent.They were made from freshly squeezed lemons and its zest, and pure, concentrated kalamansi, the Filipino lime. At the bottom is a buttery, flakey crust that crumbles in your mouth. This is the best time of the year to bake these citrus bars. The lemons are sweetest right about now, thus making this a perfect summer treat. This is an Asian in America recipe by Elizabeth Ann Besa-Quirino. Makes 18 to 20 pieces.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert, Snacks

Cuisine: American, Asian, Filipino

Keyword: Filipino Lemon Kalamansi Squares

Servings: to 20 pieces

Calories: 284kcal

Author: Asian in America by Elizabeth Ann Besa Quirino

Equipment

Baking pan: 9 x 13 inches

Ingredients

2 cups all-purpose flour for crust
1 cup confectioner's sugar for crust
1/2 cup cornstarch
1/2 teaspoon salt
1 cup unsalted butter cold and cut into small pieces
8 whole eggs
3/4 cup fresh lemon juice from about 8 large lemons
1/4 cup calamansi juice frozen or from fresh fruit
1/2 cup all-purpose flour for filling
3 Tablespoons lemon zest
1 teaspoon organic lemon extract
1 teaspoon baking powder
1 teaspoon baking soda
2 to 3 Tablespoons confectioner's sugar for sprinkling on bars
2 cups granulated sugar for the lemon-calamansi filling

Instructions

Preheat oven to 350 F degrees.
Pre-grease a 9 inches x 13 inches baking pan with baking spray.
How to prepare the crust: In a food processor, combine the 2 cups flour, confectioners' sugar, cornstarch and salt. Add the cold butter. Pulse till it resembles coarse crumbs. Press this mixture to the bottom of the baking pan. Refrigerate for 10 minutes to firm up.
Bake the crust for 20 minutes in a 350 F degrees, till lightly brown.
Remove from the oven and reduce oven temperature to 325 F degrees.
Make the lemon filling : Beat the eggs in mixer till thick. Blend in granulated sugar, lemon and calamansi juices, and the zest.
Add the 1/2 cup flour, baking powder and soda. Last, add the lemon extract. Mix well. Pour the filling into the crust and bake for 38 to 40 minutes at 325 F degrees or test with a knife to see if it is done. If knife comes out clean, then lemon-calamansi squares are cooked.
Remove from oven and cool on counter for at least 40 minutes or till thoroughly at room temperature.
Sprinkle the top with confectioner's sugar after the entire dessert has cooled or else sugar topping will melt.
Cover with plastic wrap and refrigerate at least two hours or overnight. Slice in equal-sized square bars, about 2 inches x 2 inches.
Cook's comment: If calamansi is not available, substitute the same amount with fresh lemon juice.
Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition