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Ay! Calamansi!

Calamansis and cookies

Toasted Palmerita Crust

Tell me what you call them. As a child we called them calamandarins. Food encyclopedias call them calamondins and calamansis. They are evidently, a hybrid of kumquats and tangerines and surprisingly, a traditional mainstay of Filipino cuisine. And one more thing, if you buy green keylimes at the market, you may be getting these. You’ll know if they are orange inside and not the muted pale yellow of keylime flesh. There is good news, however, it appears from my experience that they can be substituted for keylimes in a pie recipe. Good Stuff!

Calamansi Pie

1 cup cookie crumbs

5 Tablespoons sugar

3 Tablespoons melted butter

Mix well and press firmly into a 9 inch pie pan. Toast at 400 degrees for 10 minutes. If the crust needs some shaping when it comes out of the oven, it must be done immediately. The crust will set quickly as it cools. Allow to cool while preparing the filling.

3 eggs, separated

1 14 oz. can sweetened condensed milk

1/2 cup calamansi juice

1 Tablespoon calamansi zest

Beat egg yolks well. Fold in sweetened condensed milk. Beat egg whites to soft peaks. Add juice and zest to yolk mix and immediately fold in the egg whites. Pour gently into the prepared shell and bake at 350 degrees until lightly browned, about thirty minutes. Give the pie a gentle shake to confirm that the custard has set. Allow to cool completely before slicing and serving. Good Stuff!

Calamansi Pie in Palmerita Crust

 

 

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