Thyme for Lemon Bars
April 12, 2009, 1:57 pm
Filed under: Uncategorized

In the past,  not being so interested in cooking and baking, I was always the girl tasked with bringing the veggie platter or the chips and dip to family parties.  Apparently my recent successes in the baking and cooking department have changed that, so for Easter this year, I was told to bring desserts and deviled eggs.  The egg part is pretty safe…the desserts?  Well…I got nervous.  I feel like there are much fewer “mistakes” to be made in cooking as baking is such a precise process.   Putting all that work in to something that has the ability to just go flat on you, or fall apart seems incredibly daunting, not to mention frustrating.  I’m still willing to give it a “go”, but didn’t want to get too crazy when I knew that if things went awry I’d have lots more people than just myself and D.Jones to explain it to, so what immediately came to mind were some lemon bars that I saw Giada de Laurentis making the other day.   They sounded like a wonderful way to celebrate the season with some fresh lemons and thyme.  Yum!  Not only that, they are fairly simple and absolutely delicious!

Lemon-Thyme Bars (from Giada de Laurentis)

You’ll need butter and flour for your dish.  Also:


1 stick unsalted butter at room temp

1 c. all-purpose flour

2 T. chopped fresh thyme

1/2 tsp fine sea salt

1/2 c. powdered sugar

2 T. fresh lemon juice

1/2 tsp pure vanilla extract


2 T. fresh lemon juice

1/2 c. powdered sugar

Place oven rack in center of oven and preheat to 325F.   Butter and flour and 8×8 glass baking dish.

To make the bars:

In a small bowl combine flour, thyme and salt.  Set aside.  Beat together 1 stick of butter and powdered sugar until light and fluffy.  Beat in lemon juice and vanilla.  Reduce to low and gradually add in flour, thyme and salt mixture.  Using damp fingers, press dough into buttered and floured baking dish.   Bake 30 minutes or until golden brown.    Cool completely…at least 30 minutes.


For the glaze:

In medium bowl whisk together lemon juice and powdered sugar until smooth.  Spoon mixture evenly over completely cooled crust.  Allow to harden at room temperature for at least one hour. 

When completely hardened, cut into small bars to serve.





2 Comments so far
Leave a comment

i can’t wait to try these. they look sooooo good.

Comment by Heather

[…] Saturday afternoon and evening making my contribution to Easter brunch, which you can find here and here on my food blog.   Doug’s cousin Mike and his wife Joanna were in town for Seder dinners […]

Pingback by Easter « Whatsupwiththejoneses’s Weblog

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