Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Citrus Bars with John O'Hurley 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 7, 2022 Print Rate It Share Share Tweet Pin Email Yield: 30 Ingredients 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 Directions 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. 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. 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. 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. Rate it Print