Calamondin Bars are a breakable bite that bring back the simplicity of sharp tastes together with a chalky crust, highlighted by a powdered sugar and floury flavour. The combination of crumbly pastry, zesty filling and mouth-watering edges make this moreish recipe go down all too well. Each layer exciting the tongue and tantalizing the taste buds with tangy vibes and sweet symphonies that explode into life the more you chomp. As you make your way up from the breakable base to the toothsome top, welded together by a smooth centre of sourish delight, you’ll find yourself carelessly craving for more.
To make this simple recipe you will need;
- Two cups of all-purpose flour
- One cup of unsalted butter
- One half cup of icing sugar
- A pinch of salt.
Combined all the ingredients in a bowl until the dough is well combined. The consistency should be light and fluffy. Transfer onto a thin tray(10-12 inches) that is your desired shape and press down until even. Bake in a preheated oven on gas mark 4 (350F or 177C) for 22 minutes. Observe until the dough is slightly golden, then place on a cooling rack.
- Six tablespoons of all-purpose flour
- One-quarter cup and two tablespoons of squeezed calamondin juice (around 20-25 pieces of calamondin), (lemon or lime can also be used)
- Four large eggs
- Two cups of sugar
- Two to four tablespoons of icing sugar for dusting.
Whisk together the eggs and sugar, gradually adding the flour to the mix. When the ingredients are nearly combined add the calamondin juice (lemon or lime) and whisk lightly. As the mix reaches a curd-like consistency pour over the cooled crust and spread the filling evenly. Bake at the same heat for a further 20- 25 minutes until the top of the tin has set (the frosted top will create a hardened layer locking in the smooth filling. Sprinkle with icing sugar and allow to cool, cut into your desired shapes and place in cupcake cases. Then enjoy and try not to eat them all before your relatives come over.