Lemon Thyme Bars

"Modified from a recipe in the Penzeys ONE magazine, it derives a distinctive flavor with spices not normally seen in lemon bars. These are even better the second day."
 
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photo by jo_mama photo by jo_mama
photo by jo_mama
photo by jo_mama photo by jo_mama
Ready In:
1hr 10mins
Ingredients:
14
Yields:
28 bars
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ingredients

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directions

  • Preheat oven to 350*. Combine all the crust ingredients (except butter) in a bowl. Cut in the butter until the mixture is coarse and lumpy. Set aside about 1 cup of the crust mixture. Pat the remaining crust mixture into a greased 9x13 baking pan. Bake 15-20 minutes until golden. Remove from oven, but leave the oven on.
  • Prepare the filling: combine the dry ingredients in a medium bowl. In a separate bowl whisk together the zest, lemon juice and eggs. Whisk the wet and dry together until well blended.
  • Pour the filling over the warm crust. Sprinkle the remaining crust mixture over the top and bake for 25 minutes. Let cool.
  • Prepare the glaze by mixing the lemon juice, zest and powdered sugar until smooth. Drizzle over the bars.

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Reviews

  1. Light, lemon-y and delicious; just what a lemon bar should be! Next time I'll try doubling the thyme in the crust and filling, since the current amount provides a very mild taste (almost imperceptible). Modifications: -used fresh thyme instead of dried -used zest of two lemons for filling -used juice of 1.5 lemons for filling -added ~1 tsp fresh thyme to filling -added ~1 tsp of salt to the filling -used juice of .5 lemon for glaze and enough powdered sugar for right consistency -poked small holes before applying glaze so it penetrates all layers
     
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Tweaks

  1. Light, lemon-y and delicious; just what a lemon bar should be! Next time I'll try doubling the thyme in the crust and filling, since the current amount provides a very mild taste (almost imperceptible). Modifications: -used fresh thyme instead of dried -used zest of two lemons for filling -used juice of 1.5 lemons for filling -added ~1 tsp fresh thyme to filling -added ~1 tsp of salt to the filling -used juice of .5 lemon for glaze and enough powdered sugar for right consistency -poked small holes before applying glaze so it penetrates all layers
     

RECIPE SUBMITTED BY

DH and I have transplanted from the craziness of southern California to sane and beautiful southwestern Pennsylvania. I truly enjoy baking bread and pies, cooking simple foods in traditional ways. Grow some of my vegetables, and grind grain to make my flour. If I were able to, I'd have chickens and goats and a wood stove.
 
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