Summer is the time for baking experiments. And the star of my experiment is tangy Calamansi. Calamansi is a hydrid of a citrus and a kumquat. I got this recipe from my go to food blog, The Tummy Train.
Tangy Calamansi Crumb Bars
Preheat oven at 350 F.
Crumb Crust
1 1/4 Cup All Purpose Flour
1 1/4 Cups Old fashioned rolled oats
1/2 tsp. &1/8 tsp. Salt
1/2 tsp. baking soda
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
3/4 Cup Unsalted butter, melted
1 tsp. vanilla
- Mix all the dry ingredients together. And add the melted butter and vanilla. Mix until crumbly. Get 3/4 of the crumbs, flatten it on the baking tray, bake for 15 minutes.
Cream Layer
1 can Condensed Milk
1 Tbsp. finely grated Lemon Zest
1/3 Cup fresh Calamansi juice
2 large Egg yolk
1/2 tsp. Lemon extract
- Whisk together all the ingredients.
- Pour it on the pre-baked crumbs. Then topped it the remaining crumbs.
- Bake for 23-26 minutes.
It is better to chill it after baking before cutting it into bars. I prefer storing it on the fridge to get that tangy and gooey taste.
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