Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Perfect Citrus Bars 3.1 (19) 10 Reviews 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 October 17, 2017 Print Rate It Share Share Tweet Pin Email Yield: 48 Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling. Ingredients Crust 3 ½ cups unbleached all-purpose flour ½ cup wheat germ ½ cup confectioners' sugar ½ teaspoon kosher salt 1 pound (4 sticks) cold unsalted butter, cut into pieces Filling 8 large eggs 4 cups granulated sugar ⅔ cup unbleached all-purpose flour ¾ cup fresh lemon juice, plus 1 tablespoon finely grated lemon zest ¾ cup fresh lime juice, plus 1 tablespoon finely grated lime zest ½ teaspoon kosher salt For the Filling 1 tablespoon finely grated lime zest ½ teaspoon salt Directions 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. 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. 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. Bake until center is set, about 30 minutes. Transfer to a wire rack until completely cool. Cut into 2-inch squares. Bars can be stored in an airtight container at room temperature up to 2 days. Rate it Print