These bars celebrate the bright and fresh flavors of our native citrus.
1/3 cup confectioners' sugar
2 1/3 cups all-purpose flour
2 tablespoons brown sugar
1/2 cup walnuts, chopped finely
3/4 cup unsalted butter, cubed and chilled
1 cup calamansi juice
1 cup sugar
6 large egg
2/3 cup butter, melted
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper. Set aside.
Make the walnut shortbread crust: Sift together confectioners' sugar and flour in a bowl; add brown sugar and chopped walnuts. Cut in butter until mixture resembles coarse breadcrumbs. Press into the prepared pan and bake for 20 minutes or until golden brown.
While the crust is baking, prepare the calamansi curd: Combine calamansi juice, lemon zest, sugar, and eggs in a bowl. Whisk over a pot of simmering water until thick, about 5 to 8 minutes. Remove from heat and add butter. Mix until butter is completely incorporated.
Strain hot calamansi curd over baked crust. Bake for another 10 to 15 minutes or until the edge of the curd has set but the center is still jiggly.
Let cool on a wire rack. Once cool, cover and chill for 4 hours or overnight to set. Slice into squares and dust confectioners' sugar on top. Store bars in an airtight container and refrigerate for up to 5 days.
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