Lemon-Lime Squares
Inspired by an episode of the Martha show, we make lemon and lime bars. A food processor and a smaller quantity than was made for the show, make them quick to prepare. The bars are tart and sweet, creamy and crisp, buttery and sugary. Far superior in flavor and texture to the store-bought versions we have tried! Originally served as part of: The Brown and the Pink.
Ingredients
- ½ pound unsalted, 2 sticks butter
- 1¾ cups all-purpose, for crust flour
- ¼ cup toasted, jarred wheat germ
- ¼ cup plus more for sprinkling confectioners' sugar
- ¾ teaspoon fine salt (divided)
- 4 large eggs
- 2 cups granulated sugar
- ⅓ cup all-purpose, for filling flour
- 2 large lemons (rinsed)
- 5 large limes (rinsed)
Instructions
We start by preheating the oven to 350° for baking the crust. We cut the butter into teaspoon size pieces and place on a plate. We put this in the freezer to harden up while we get the rest of the ingredients ready.
On a large piece of wax paper, we measure out 1 and ¾ cup of flour and put in our food processor. To this, we add the wheat germ, confectioners' sugar, and ¼ teaspoon of salt. We pulse a few times to mix.
We remove the ice-cold butter from the freezer and add to the processor. We pulse 20 times quickly and check the consistency. We want the butter to be mixed into the flour in clumps the size of peas. We pulse another 10 times, check again, and then another 10 times—at which point the mixture is ready.
We dump the crust ingredients into our oblong baking dish (8.875 inches by 12.625 inches). Using a piece of wax paper, we press the crust across the bottom of the dish and a half an inch up the sides. We bake this in the preheated oven for 15 minutes. We want it golden and fragrant. The crust is set aside for half an hour on a wire rack to cool.
Meanwhile, we get the filling prepared. In a batter bowl, we whisk the eggs, granulated sugar, and the third cup of flour for the filling. Over a clean piece of wax paper, we zest a lemon with our microplane until we have ½ tablespoon.
Then, we place the two lemons on a microwave-safe plate, and microwave for 30 seconds to "get their juices flowing". We squeeze the lemons into a large measuring cup lined with a small strainer to catch the seeds. We want 3 ounces of lemon juice.
Next, we zest a couple of limes. We want ½ tablespoon of the lime zest as well. We add both zests to the batter bowl.
Again, we want to get the maximum amount of juice from the limes. We place them on the plate and microwave for 30 seconds. We juice the limes to get another 3 ounces of citrus juice. We whisk the combined ¾ cup of lemon and lime juices into the batter bowl. We also add the remaining ½ teaspoon of salt.
We pour the filling onto the cooled crust and bake for 25 minutes, rotating the pan halfway through the cooking time. We want the filling just set in the center. We remove the pan from the oven with pot holders and cool on a wire rack.
We refrigerate until we are ready to serve, then cut them into bars and sprinkle with confectioners' sugar.
Ingredients
- ½ lb unsalted butter (2 sticks)
- 1¾ cups all-purpose flour
- ¼ cup toasted wheat germ
- ¼ cup confectioners' sugar (plus more for sprinkling)
- ¼ tsp fine salt
- 4 large eggs
- 2 cups sugar
- ⅓ cup all-purpose flour
- 2 large lemons
- 5 large limes
- ½ tsp fine salt
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 350°F. Cut the butter into teaspoon-sized pieces and freeze them on a plate while you get everything else ready.
Kid job
Put the flour, wheat germ, confectioners’ sugar and salt in the food processor and pulse a few times.
Add the frozen butter and pulse about 40 times in all, checking every 10, until it’s in pea-sized clumps.
Kid job
Dump it into an oblong baking dish (about 9 by 12½ inches) and press it over the bottom and ½ inch up the sides with a piece of wax paper.
Bake 15 minutes, until golden and fragrant. Cool on a rack 30 minutes.
Meanwhile, whisk the eggs, sugar and flour for the filling in a batter bowl.
Grown-up
Zest a lemon and a couple of limes on the microplane, ½ tablespoon of each, and add to the bowl. Microwave the lemons 30 seconds, then juice them through a strainer: you want 3 ounces. Do the same with the limes for another 3 ounces. Whisk the ¾ cup of juice and the salt into the filling.
Pour the filling over the cooled crust and bake 25 minutes, turning the pan halfway, until just set in the center. Cool on a rack.
Refrigerate until serving, then cut into bars and sprinkle with confectioners’ sugar.