Citrus Bars

I really love these citrus bars. My aunt made them for a family get together and when I tasted them I knew I had to have the recipe because they were noticeably the best citrus/lemon bars I had ever tried. I called her to get the recipe and she said they were from Martha Stewart. The recipe is for a jelly roll pan (technically a half-sheet size). I was excited about that because I can make a big pan of these and a big pan of Spencer's mom's brownies and have a ton of really good dessert that will please everyone (at least everyone that isn't on a diet:).


Ingredients

Makes 48.

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

NOTE: I made the filling in a batter bowl. When it was ready to pour into the crust I set the pan on the oven rack and carefully poured the filling in. I had to slide the rack in after a bit, so it would be level and then even more carefully pour the rest in. This way you aren't trying to move a pan that is really full of liquid into your oven without spilling.