Ingredients
3 1/2 cups unbleached all-purpose flour
1/2 cup wheat germ
1/2 cup confectioners' sugar
1/2 teaspoon kosher salt
1 pound (4 sticks) cold unsalted butter, cut into pieces
8 large eggs
4 cups granulated sugar
2/3 cup unbleached all-purpose flour
3/4 cup fresh lemon juice, plus 1 tablespoon finely grated lemon zest
3/4 cup fresh lime juice, plus 1 tablespoon finely grated lime zest
1/2 teaspoon kosher salt
1 tablespoon finely grated lime zest
1/2 teaspoon salt
Preparation
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.
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. 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.
