Calamansi Bar

YIELD 36

Ingredients-

Shortbread crust

100g Powdered sugar

255g All Purpose flour

200g Butter (1 Block)

Pinch of salt

2 egg yolks

Filling-

½ Cup All-purpose flour

2 cups white sugar

Juice of 2 Lemons

6 eggs

Pinch of salt

Powdered sugar for dusting

250 ML Cream

Method

• · Preheat the oven to 350F (175C) and butter a 9 x 13 in baking pan.

• · To make the crust, sift the icing sugar, , and salt into the bowl of your stand mixer. With the paddle attachment, mix on a low speed to combine.

• · Add the butter and mix until it creams together, add the egg yolk and slowly fold in the flour to form a soft dough, and rest for 20 minutes.

• · Bake the crust about 8 minutes, until it evenly colours and is a light golden brown.

• · While the crust is baking, make the filling.

• · In a separate bowl, whisk the eggs and with salt and sugar, add the lemon juice and vanilla if using,

• · Once the crust is golden, pull the oven rack out of the oven slightly and pour the filling into the crust while it is still in the oven.

• · Reduce the oven temperature to 300 F (145C) and bake for 20 minutes or until the centre is just set.

• · Allow the bars to cool completely, then chill well in the fridge before cutting. Dust with icing sugar before serving.

• HAPPY COOKING KEEP PUSHING!!