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Creamy Calamansi Bars

Creamy Calamansi Bars

These Creamy Calamansi Bars are a burst of sweet and creamy citrus flavour on a melt-in-your-mouth buttery shortbread base. These bars are delicious as an afternoon treat or dessert, and would also be perfect for packing in your picnic basket.

Course Dessert
Keyword Bars, Dessert, Slices, Spring, Summer
Prep Time 30 minutes
Cook Time 55 minutes
Chill in fridge 3 hours
Total Time 4 hours 25 minutes


Shortbread Base

  • 1/2 cup icing sugar
  • 1 1/2 cups plain flour
  • 170 g unsalted butter, at room temperature

Creamy Calamansi Filling

  • 1 large egg, plus 2 egg yolks
  • 2 teaspoons calamansi zest
  • 1 cup freshly squeezed calamansi juice
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Calamansi liqueur or Cointreau
  • Big pinch of salt
  • Icing sugar, mini meringue kisses, fresh, candied or dehydrated calamansi slices, to serve


  1. Preheat the oven to 180°F (350°F) and line a 21 x 21cm (8 inch) square baking tin with non-stick baking paper.
  2. To make the shortbread crust, sift the icing sugar and flour into a bowl and beat in butter on a low speed with a stand mixer or hand-held electric mixer until a smooth dough forms. Transfer the dough to the prepared baking tin.
  3. Press evenly into the bottom and sides of the pan. Use the back of a spoon or the flat bottom of a jar to press down firmly and evenly. Line the crust with a sheet of non-stick baking paper and fill with pie weights. Bake for 25-35 minutes until it is an even deep golden brown, making sure to rotate the pan after about 15 minutes to ensure it bakes evenly.

  4. While the crust is baking, make the filling. In a large bowl, whisk the eggs and egg yolks together. Add the calamansi zest and juice, sweetened condensed milk, vanilla, liqueur if using and salt and whisk until fully combined.
  5. Pour the mixture over the cooked shortbread crust and return to the oven for 15-20 minutes or until just set. Allow to cool in the pan for at least 30 minutes and then place in the fridge to cool completely, for at least 2 hours but preferably overnight.
  6. Cut evenly into bars and serve with a generous dusting of icing sugar, or mini meringue kisses, fresh, candied or dehydrated calamansi slices. Keep refrigerated to up to 4 days but garnish just before serving.