Citrus Bars

• 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

1. Preheat the oven to 350F.
2. In a large bowl, whisk together 3 1/2 cups flour, wheat germ, confectioners sugar, and 1/2 teaspoon salt.
3. Using a pastry blender, cut in the butter until the largest pieces are the size of peas.
4. Press mixture into bottom and up sides of an ungreased 17 1/2-by-12 1/2-inch rimmed baking pan.
5. Bake until golden, 20 to 30 minutes.
6. Transfer to a wire rack to cool.
7. In a medium bowl, whisk together the eggs, granulated sugar, and remaining 2/3 cup flour until combined.
8. Whisk in lemon and lime juices, zests, and remaining 1 teaspoon salt until combined.
9. Pour filling onto crust.
10. Bake, rotating pan halfway through, until center is set, about 30 minutes.
11. Transfer to a wire rack to cool completely.
12. Dust with confectioners sugar, and cut into bars approximately 3 by 2 inches.
13. 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.

flour, germ, confectioners sugar, salt, unsalted butter, eggs, granulated sugar, freshly squeezed lemon juice, freshly squeezed lime juice, lemon zest, lime zest

Taken from www.epicurious.com/recipes/food/views/citrus-bars-390175 (may not work)