Kumquat Bars
recipes
Kumquat bars are a sunny twist on lemon bars, with a perfectly tangy-sweet flavor and smooth, custardy texture that brightens every bite.
August 13, 2025
Kumquat Bars
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Kumquat bars are a sunny twist on lemon bars, with a perfectly tangy-sweet flavor and smooth, custardy texture that brightens every bite.
Other recipes from my cookbook, Sugarcane, I think you’ll love: Strawberry Mango Swiss Roll Cake and Island Sunset Sugar Cookies.
Ingredients and Substitutions
• Kumquats: This Chinese citrus can be eaten whole. The peel is sweet, the flesh is sour, and the seeds are bitter. I do suggest removing the seeds.
You can find kumquats in many Asian grocery stores, like H Mart. But I’ve also seen them in larger American retailers, like Wegman’s.
How Should I Store Kumquat Bars?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
To freeze baked/cooled kumquat bars, place on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag and freeze up to 3 months. Defrost in the refrigerator overnight.
Kumquat Bars
Equipment
Ingredients
Crust:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) confectioners' sugar
- 1/4 teaspoon kosher salt
- 1 stick (113g) cold unsalted butter, cubed
Filling:
- 5 1/4 oz (150g) kumquats (about 18), rinsed, dried, and stems removed
- 3/4 cup (150g) granulated sugar
- 4 tablespoons (56g) unsalted butter, at room temperature
- 1/8 teaspoon kosher salt
- 3 large eggs, at room temperature
- 4 teaspoons cornstarch
Instructions
For the Crust:
- Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square cake pan with cooking spray and line with parchment paper so there is overhang on two sides.
- In a food processor, add the flour, powdered sugar, and salt. Pulse to combine.
- Add the butter and run the motor until the flour absorbs the butter and the mixture looks crumbly.
- Scatter the mixture evenly into the prepared pan and press firmly into the bottom.
- Bake until golden brown around the perimeter, about 25 minutes. Transfer the pan to a wire rack.
- Reduce the oven temperature to 300°F (150°C).
For the Filling:
- Slice the kumquats in half and remove the seeds. Add to a food processor along with the sugar, butter, and salt. Process until smooth.
- Add the eggs and cornstarch and pulse until combined. Pour the mixture over the crust.
- Return to the oven and bake until the filling is just set and does not jiggle, 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely. Cover with foil and refrigerate until chilled, at least 6 hours, but overnight is best.
- Using the parchment overhang as handles, lift the chilled square onto a cutting board. Slice into 9 squares. Then cut each square in half to make 18 long petite bars.
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