Calamansi Key Lime Pie Bars

Level up the classic key lime pie with calamansi. I've infused calamansi into the filling and the meringue to give this already great dessert another level of citrus-y goodness. You'll need about a 12-18 calamansi for this recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crush the graham crackers in a plastic bag then combine with melted butter, salt, and sugar.

Step 2

Pack down into a parchment-lined 9" cake tin and bake at 350 F for 10-15 min until set and just golden.

Step 3

Combine lime zest, lime juice, calamansi juice, condensed milk, egg yolks, and salt. Whisk until fully combined and pour over the graham cracker crust.

Step 4

Bake at 325 F until the sides are set but the centre is still slightly wobbly, about 15-20 min. Remove and cool at room temp for an hour, then transfer to the fridge until set, at least 2 hours.

Step 5

In a bowl with a electric hand mixer, beat egg whites with calamansi juice until foamy. Then gradually add in sugar and beat until stiff peaks form. Fold in the calamansi zest.

Step 6

Cut the key lime pie into bars and pipe the meringue over each bar. Torch until lightly browned.