Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest flavor the filling.

　　

Ingredients

makes 30

　　3 1/2 cups plus 2/3 cup all-purpose flour

　　1/2 cup wheat germ

　　1/2 cup confectioners’ sugar, plus more for dusting

　　1 1/2 teaspoons salt

　　4 sticks (1 pound) unsalted butter, cold, cut into pieces

　　8 large eggs

　　4 cups granulated sugar

　　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

　　

Step 1

Preheat the oven to 350°F. 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 the butter until the largest pieces are the size of peas.

　　

Step 2

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.

　　

Step 3

In a medium bowl, whisk together the 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.

　　

Step 4

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.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter