Citrus Bars with John O'Hurley



  • 3 ½ cups plus ⅔ cup all-purpose flour

  • ½ cup wheat germ

  • ½ cup confectioners' sugar, plus more for dusting

  • 1 ½ teaspoons salt

  • 4 sticks (1 pound) unsalted butter, cold, cut into pieces

  • 8 large eggs

  • 4 cups granulated sugar

  • ¾ cup freshly squeezed lemon juice

  • ¾ cup freshly squeezed lime juice

  • 1 tablespoon finely grated lemon zest

  • 1 tablespoon finely grated lime zest


  1. Preheat oven to 350 degrees. In a large bowl, whisk together 3 1/2 cups flour, wheat germ, confectioners' sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in butter until largest pieces are size of peas.

  2. Press mixture into bottom and up sides of an ungreased 17 1/2-by-12 1/2-inch rimmed baking pan. Bake until golden, 20 to 30 minutes. Transfer to a wire rack to cool.

  3. In a medium bowl, whisk together eggs, granulated sugar, and remaining 2/3 cup flour until combined. Whisk in lemon and lime juices, zests, and remaining 1 teaspoon salt until combined. Pour filling onto crust.

  4. Bake, rotating pan halfway through, until center is set, about 30 minutes. Transfer to a wire rack to cool completely. Dust with confectioners' sugar, and cut into bars approximately 3 by 2 inches. Bars can be stored at room temperature for up to 1 day, then kept in an airtight container in the refrigerator for up to 3 days.

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