Citrus Bars

  • Yield: Makes 48
Citrus Bars

Source: Martha Stewart Living, April 2003

Ingredients

For the Crust

  • 3 1/2 cups all-purpose flour
  • 1/2 cup wheat germ
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 pound (4 sticks) cold unsalted butter, cut into pieces

For the Filling

  • 8 large eggs
  • 4 cups granulated sugar
  • 2/3 cup all-purpose flour
  • 3/4 cup freshly squeezed lemon juice
  • 3/4 cup freshly squeezed lime juice
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon finely grated lime zest
  • 1/2 teaspoon salt

Directions

  1. To make the crust: Preheat the oven to 350 degrees. In a large bowl, whisk together flour, wheat germ, confectioners' sugar, and salt. Add butter, and cut in using a pastry cutter, two knives, or your fingers, until the largest pieces of butter are the size of peas.

  2. Press evenly into a 12 1/2-by-17 1/2-inch rimmed baking sheet. Bake until golden, 20 to 30 minutes. Transfer to a wire rack until completely cool.

  3. To make the filling: In a medium bowl, whisk together, eggs, sugar, and flour. Add lemon and lime juice, lemon and lime zest, and salt. Whisk to combine. Pour over cooled crust.

  4. Bake until center is set, about 30 minutes. Transfer to a wire rack until completely cool. Cut into 2-inch squares.

Cook's Note

Will keep, in an airtight container at room temperature, for up to 2 days.

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