Lemon Thyme Bars

Lemon and thyme work so beautifully together in the savory and surprisingly well in these sweet shortbread like bars. Herbaceous, zesty and a wonderfully perfect place to pair our favorite citrus and herb. Serve alone or cut into triangles and pair with our Meyer Lemon Mousse.

Lemon Thyme Cover SHot

Get all your ingredients together!

Lemon Thyme ingredents

In a small bowl combine flour, thyme and salt. Set aside

Lemon Thyme Flour

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.

Lemon Thyme Cream Butter Lemon Thyme Cream Butter 2

Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture.

Lemon Thyme Lemon Zest

Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.

Lemon Thyme Batter Lemon Thyme Batter Pan

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.

Lemon Thyme Icing

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 in an air tight plastic container at room temperature.

Lemon Thyme Cut Bars

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Lemon Thyme Bars

  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 Bars 1x
Scale

Ingredients

Bars

  • Butter, for greasing dish
  • Flour, for dusting dish
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • 2 tablespoons chopped fresh thyme leaves
  • 1/2 teaspoon fine sea salt
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract

Glaze

  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar

Instructions

Bars

  1. Place an oven rack in the center of the oven.
  2. Preheat the oven to 325 degrees F.
  3. Butter and flour an 8″x8″ glass baking dish.
  4. In a small bowl combine flour, thyme and salt. Set aside.
  5. 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.
  6. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture.
  7. Using damp fingers, press the dough into the prepared pan.
  8. Bake for 30 minutes until golden. Cool for 30 minutes.

Glaze

  1. In a medium bowl, whisk the lemon juice and powdered sugar together until smooth.
  2. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
  3. 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 in an air tight plastic container at room temperature.

Notes

Adapted from | Giada De Laurentis