Lemon Thyme Bars

I have officially taken out my mixer from being unused for a whole 6 months. Lets just say there was a lot of dust on it and that I am overly happy to be able to use it again. And now since it well into July and as it is summer I thought it was high time to get some of that summer flavor into some baked goods. Que the lemons!

One dessert that I haven’t made all that much before is lemon bars, so I thought it would be a great time to give them a try, as they are simple and overly delicious to eat. This recipe though includes fresh thyme in it, which just adds more flavor and makes these lemon bars all the more better. The thyme to me just adds in another dimension of flavor making the regular old lemon bar look sub par.

So if you are looking for a tart summer treat to nibble on I suggest making these beauts.

Lemon Thyme Bars
Makes one 8×8 inch pan
1 stick unsalted butter
1/4 c granulated sugar
1 c all-purpose flour
1 tbsp fresh thyme, finely chopped
pinch of salt
Preheat oven to 350*F. Grease a 8x8x2 inch pan. In a bowl cream the butter and sugar until light and fluffy. Add the flour and salt and mix until combined. Add in the thyme on slow until fully combined. Form into a ball and place into the greased pan and spread with your fingers. Cover with plastic wrap and chill for 30 minutes. Bake the crust for 15-20 minutes. Let cool and leave the oven on.
4 eggs
1 1/4 c granulated sugar
2 tbsp lemon zest
2/3 c fresh lemon juice
1/2 c all-purpose flour
1/2 tbsp fresh thyme, finely chopped
In a bowl mix the eggs and the sugar until fully combined. Add the lemon juice and zest and mix until fully combined. Gradually add the flour to prevent lumps. Add in the thyme. Carefully pour the filling mixture onto the crust. Bake for about 25 minutes or until slightly golden on top. Let cool completely.
Lemon Glaze
1 c powdered sugar
Juice of 1 lemon (zest optional)
Mix the powdered sugar and lemon juice until fully combined. This part can be altered to your preference, such as adding more powdered sugar or lemon juice. Pour the glaze over the lemon bars. Cover with plastic wrap and refrigerate until ready to serve.
NOTE: If you would prefer to not have glaze there is also the classic option of dusting powdered sugar on top of the bars instead.

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