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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 48
Lemon bars
Ingredients
Crust
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
Filling
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
For the Filling
1 tablespoon finely grated lime zest
1/2 teaspoon salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 48
Lemon bars
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 48
Recipe Summary
Yield: Makes 48
Yield: Makes 48
Makes 48
Lemon bars
Lemon bars
Ingredients
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
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.
Reviews (11)
Add Rating & Review
19 Ratings
5 star values:
5
4 star values:
2
3 star values:
6
2 star values:
2
1 star values:
4
Load More Reviews
Reviews (11)
Add Rating & Review
19 Ratings
5 star values:
5
4 star values:
2
3 star values:
6
2 star values:
2
1 star values:
4
Add Rating & Review
19 Ratings
5 star values:
5
4 star values:
2
3 star values:
6
2 star values:
2
1 star values:
4
19 Ratings
5 star values:
5
4 star values:
2
3 star values:
6
2 star values:
2
1 star values:
4
19 Ratings
5 star values:
5
4 star values:
2
3 star values:
6
2 star values:
2
1 star values:
4
- 5 star values:
- 5
- 4 star values:
- 2
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 4
Martha Stewart Member
Rating: 3.0 stars
12/31/2019
I tried this because the uncooked filling looked easier than the standard recipe where you cook the filling first, and also it makes a large batch. It's not necessarily easier. Watch the video before trying this; it has helpful info that is not in the directions. Mine did not come out as perfect as the professional's in the video! This filling is thinner than a cooked one, so it's important to have a good crust with no crumbly parts, and with a good edge. I thought I made a good edge, but after baking the edge was not tall enough in one area and the filling ran under it. Where this happened (1/3 of the pan) the filling and crust baked together and became a sticky mess that I couldn't cut. That part tastes fine but you have to eat it with a fork. Where the crust stayed intact the bars were much better. I used lemon juice powder mixed with the powdered sugar topping to reinforce the lemon flavor. Also: a "medium" bowl is not large enough to mix up the filling. Just use the large one that you used for the crust.
Martha Stewart Member
Rating: 5 stars
04/21/2019
These are so delicious, but you need to be more of an advance baker to make them well. I don't follow the directions exactly here. I use a heavy duty mixer for the crust and mix them until they start to stick to the beater. It takes a while to press the crust into that big tray. For the filling I just use 1 1/2 cups of lemon juice from the bottle. It's simply delicious. When at room temperature they melt in your mouth and from the frig they are refreshing and a bit chewy. I eat them for breakfast. oops!
Martha Stewart Member
Rating: 5 stars
11/14/2018
These are the most delicious citrus bars you can ever imagine! They are extremely tart.
Martha Stewart Member
Rating: 1 stars
05/15/2018
all your recipes have excess butter....
Martha Stewart Member
Rating: 3 stars
04/11/2018
I guess it might sound better if this mixture for the filling was halved?...."8 EGGS....4 CUPS SUGAR....and 1LB BUTTER"!?...Oh Good God!!!This Us A Perfect Appointment To Your Cardiologist"!.....XXXX
Martha Stewart Member
Rating: Unrated
08/04/2009
These sound great.
For all those who want nutritional information there are many sites on the web where you can obtain this. Yes, it is always nice when we don't have to do the work, but really. It doesn't take that much effort to get what you want.
Martha Stewart Member
Rating: Unrated
08/04/2009
Now why would you want to know, with FOUR sticks of butter, anyway???Come on girls!!! :)
Martha Stewart Member
Rating: Unrated
08/04/2009
I second that request! These look great but I want to know how many calories and fat grams I'll be getting with them as well! I'm surprised they don't have that kind of information as standard these days.
Martha Stewart Member
Rating: Unrated
08/03/2009
Why don't the recipes on MarthaStewart.com contain nutritional information? I would really love to have this info available!!
Martha Stewart Member
Rating: Unrated
07/25/2008
made these last night, and it takes me longer than 30 minutes to get the center set, so one pan was a bit underdone with wet filling, but the other pan worked out great - they are all crispy and chewy at the same time. maybe there should be a dusting of icing sugar on top, as it is very tart
Martha Stewart Member
Rating: Unrated
01/11/2008
The mix of the lemon
Martha Stewart Member
Rating: 3.0 stars
12/31/2019
I tried this because the uncooked filling looked easier than the standard recipe where you cook the filling first, and also it makes a large batch. It's not necessarily easier. Watch the video before trying this; it has helpful info that is not in the directions. Mine did not come out as perfect as the professional's in the video! This filling is thinner than a cooked one, so it's important to have a good crust with no crumbly parts, and with a good edge. I thought I made a good edge, but after baking the edge was not tall enough in one area and the filling ran under it. Where this happened (1/3 of the pan) the filling and crust baked together and became a sticky mess that I couldn't cut. That part tastes fine but you have to eat it with a fork. Where the crust stayed intact the bars were much better. I used lemon juice powder mixed with the powdered sugar topping to reinforce the lemon flavor. Also: a "medium" bowl is not large enough to mix up the filling. Just use the large one that you used for the crust.
Rating: 3.0 stars
Rating: 5 stars
04/21/2019
These are so delicious, but you need to be more of an advance baker to make them well. I don't follow the directions exactly here. I use a heavy duty mixer for the crust and mix them until they start to stick to the beater. It takes a while to press the crust into that big tray. For the filling I just use 1 1/2 cups of lemon juice from the bottle. It's simply delicious. When at room temperature they melt in your mouth and from the frig they are refreshing and a bit chewy. I eat them for breakfast. oops!
Rating: 5 stars
Rating: 5 stars
11/14/2018
These are the most delicious citrus bars you can ever imagine! They are extremely tart.
Rating: 1 stars
05/15/2018
all your recipes have excess butter....
Rating: 1 stars
Rating: 3 stars
04/11/2018
I guess it might sound better if this mixture for the filling was halved?...."8 EGGS....4 CUPS SUGAR....and 1LB BUTTER"!?...Oh Good God!!!This Us A Perfect Appointment To Your Cardiologist"!.....XXXX
Rating: 3 stars
Rating: Unrated
08/04/2009
These sound great.
For all those who want nutritional information there are many sites on the web where you can obtain this. Yes, it is always nice when we don't have to do the work, but really. It doesn't take that much effort to get what you want.
Rating: Unrated
Now why would you want to know, with FOUR sticks of butter, anyway???Come on girls!!! :)
I second that request! These look great but I want to know how many calories and fat grams I'll be getting with them as well! I'm surprised they don't have that kind of information as standard these days.
Rating: Unrated
08/03/2009
Why don't the recipes on MarthaStewart.com contain nutritional information? I would really love to have this info available!!
Rating: Unrated
07/25/2008
made these last night, and it takes me longer than 30 minutes to get the center set, so one pan was a bit underdone with wet filling, but the other pan worked out great - they are all crispy and chewy at the same time. maybe there should be a dusting of icing sugar on top, as it is very tart
Rating: Unrated
01/11/2008
The mix of the lemon
All Reviews for Perfect Citrus Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Perfect Citrus Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
