lemon, Thyme, Traybake

Thyme for some Lemon Bars

I love lemon, but I think I love lemon + _____ even more.

Raspberries? Check.
Blueberries? Double Check.
Rosemary? Yep.
Thyme? Absolutely.
Lavender? YUM.

In order to change up what is already a delicious treat, I decided to incorporate thyme and lemon zest into the crust and filling. The result is a grown-up take on a classic: Thyme Lemon Bars.

Thyme Lemon Bars

  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp fresh thyme (or dried lavender…)
  • zest of 1 lemon
  • 1/2 cup butter, sliced

Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper. Set aside.

In the bowl of a food processor, combine the flour, sugar, salt, thyme, and lemon zest. Pulse for 5-10 seconds to combine. Add in the sliced butter and pulse until combined and holds its shape when pressed together, about 10 quick pulses should do the trick. Alternatively, you can rub the butter in with a fork, pastry blender, or your fingertips.

Press dough into prepared ban and bake until the edges just begin to turn brown, about 15-18 minutes. Remove from oven. While the crust is baking, make the filling:

  • 3 large eggs
  • 1 1/2 cups sugar
  • zest of 1 lemon
  • 1 tsp chopped fresh thyme (or 1/2 tsp dried lavender)
  • 1/2 cup all-purpose flour
  • 1/2 cup fresh lemon juice (2-3 lemons)
  • powdered sugar for dusting

Whisk the eggs, sugar, zest, and thyme together. Whisk in the flour and stream in the lemon juice, thinning the batter.

Pour over the still-warm crust and return to the oven. Bake for 35-40 minutes. The center should  barely jiggle while the edges should be set.

Remove the bars from the oven and let cool in the pan for one hour. If you have the time, place them in the refrigerator to cool even further and set up completely. Run a hot knife around the pan and use the parchment paper to remove the bars. Dust with confectioner’s sugar, slice, and serve.

(Thyme Lemon left; Lavender Lemon right)


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