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1
For the Bars:
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2
In an electric mixer or a standing mixer fitted with the whisk attachment, cream the butter and powdered sugar on medium speed until fluffy, around 3 minutes.
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3
Add the flour, wheat germ, and salt, and beat until combined.
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4
Press the dough into a 9 x 13-inch baking pan, distributing it evenly and making sure you cover the sides of the pan as well as the bottom.
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5
Let chill in the refrigerator while you preheat the oven to 350F.
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6
Bake for 15 to 20 minutes, or until the crust is light brown and set.
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7
Let cool completely.
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8
Meanwhile, whisk all the filling ingredients together in a medium bowl.
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9
Pour the filling into the cooled crust and bake for 25 to 30 minutes, or until the filling is set.
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10
Sprinkle the bars with sifted powdered sugar, and decorate them with Candied Lemon or Lime Slices if desired.
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11
Chill until cold and slice the bars using a knife dipped in hot water.
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12
Place the cut bars on a stacked serving tray or on a plate.
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13
For the Candied Lemon Slices:
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14
Slice the lemons as thin as possible, about 1/8 inch thick, and remove any seeds.
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15
Cut sheets of wax paper and place them underneath a wire cooling rack.
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16
Combine the sugar and 1 cup water in a small heavy-bottomed saucepan, and cook over high heat until the sugar dissolves and the mixture is boiling.
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17
Add the lemon slices and let the mixture simmer over medium-low heat for 15 minutes, or until the lemon slices are opaque.
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18
Make sure the sugar mixture does not begin to caramelize.
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19
Using a fork or a slotted spoon, carefully transfer the lemon slices to the wire cooling rack, arranging them in a single layer.
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20
Let them dry for at least 1 hour.
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21
The lemon slices should be slightly sticky.
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22
Extra slices, placed between pieces of wax or parchment paper and placed in an airtight container, can be frozen for up to 2 weeks or refrigerated for 1 week.
