LEMON THYME BARS
This three-layer bar makes a satisfying and sweet dessert. The buttery, thyme-speckled crust is a perfect foundation for a zesty lemon filling.
Provided by McCormick
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. For the Crust, mix flour, confectioners' sugar, thyme and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resemble coarse crumbs. Reserve 1/3 of crumb mixture (about 1 cup). Pat remaining crumb mixture into greased foil-lined 13x9-inch baking pan. Bake 15 to 18 minutes or until crust is lightly browned. Remove from oven.
- For the Filling, mix granulated sugar, flour, ginger and baking powder in large bowl. Add lemon juice, eggs and lemon peel; whisk until blended. Pour lemon filling over warm baked crust. Sprinkle reserved crumb mixture over top.
- Bake 20 to 25 minutes longer or until filling is set and golden. Cool in pan on wire rack.
- Sprinkle with confectioners' sugar or drizzle with Lemon Glaze, if desired. Cut into bars to serve.
Nutrition Facts : Calories 172 Calories
LEMON THYME BARS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h10m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
- For the bars:
- In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
- For the glaze:
- In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
- Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 61 milligrams, Carbohydrate 14 grams, Protein 1 grams, Sugar 7 grams
LEMON THYME (OR ROSEMARY) BARS
Adapted from Giada de Laurentiis, with a minor tweak or two. Traditionally, it calls for fresh lemon thyme, but feel free to use fresh rosemary, as it pairs with lemon equally as well. When serving, drizzle with limoncello for an extra special treat and lemon kick!
Provided by Citruholic
Categories Bar Cookie
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- Place oven rack in center of oven. Preheat to 325. Butter and flour an 8x8 glass baking dish.
- FOR THE BARS:.
- in a small bowl combine flour, thyme (or rosemary), lemon zest and salt. Set aside. Using a stand mixer with paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined. Using damp fingers, press the dough into prepared pan. Baked for 30 minutes until golden. Cool 30 minutes.
- FOR THE GLAZE:.
- In small bowl, whisk lemon juice with powdered sugar until smooth. Spoon glaze over the cooled crust. Allow glaze to harden, at room temperature, for about an hour.
- Using a metal spatula, or run a knife around the edge, remove the crust from the pan. Cut into 1/2 inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 109.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 113.8, Carbohydrate 13.8, Fiber 0.2, Sugar 7.5, Protein 0.9
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- 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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