Many years ago I came across this lemon bar recipe in a magazine-it was one of those recipe advertisements. I made them years ago and loved them. I love lemon bars, but am not a big fan of the usual cakie crust. This crust has wheat germ in it and the end result is a dense crisp crust that contrasts wonderfully with the lemon curd filling. They are delicous!
- 1 c. flour
- 3/4 c. wheat germ, any flavor (I used original toasted)
- 1/2 c. powdered sugar
- 1/3 c. stick margarine, softened (I used butter)
- 2 c. sugar
- 1/4 c. flour
- 1 tsp. baking powder
- 4 eggs
- 1/2 c. fresh lemon juice
- 1.75 tsp. lemon zest
Top with powdered sugar
- Heat oven to 350F. Lightly spray 13×9 pan with nonstick spray.
- For crust, combine all ingredients into a mixing bowl and mix on low speed until well blended. The mixture will be very crumbly, like the texture of bread crumbs. Firmly press crumbs into bottom of pan and bake for 15 minutes.
- For filling, combine sugar, flour, and baking powder in a large bowl. Add eggs and blend well. Gently stir in lemon juice and zest. Carefully pour over hot crust.
- Bake 25-30 minutes until edges are lightly golden brown and filling is just set. Be careful, because it’s easy to overcook and burn these.
- Cool completely on a wire rack. Cut into squares and sprinkle with powdered sugar.
Luscious Lemon Squares: