It is also the start of settling all of us into the next chapter with her off to college. Cut in squares.Lemon Thyme Bars were requested by my daughter for her first care package and I was happy to oblige. Once completely cool, sprinkle confectioners’ sugar, using a sifter. Bake 30-35 minutes, until the filling is set.Ĭool on a wire rack. Pour the filling into the slightly cooled crust. Then add the sugar, lemon zest, lemon juice and flour. While crust is baking, prepare the filling. Let cool while you prepare the filling, leaving the oven on. Chill 30 minutes, while oven preheats to 350F.īake crust 15-20 minutes until light golden brown. Press into a 9×13 baking pan to form a crust that extends about a half inch up the sides of the pan. Flour your hands well and gather the dough into a ball.
With mixer on low, add to the butter mixture until it forms a smooth dough. First, cream the butter and sugar until light an fluffy. (From Ina Garten, as seen on Food )Ģ sticks unsalted butter, room temperatureħ large eggs (Ina calls for 6 extra-large)Ģ T grated lemon zest (3 large or 4-6 regular lemons worth) (For extra crispness bake in a dark pan!) I know Mom would approve, too. I know that once you try this recipe, it will become your go-to lemon bar. To my surprise, but possibly no on else’s, “mix until just combined” really means mix until a nice beautiful dough is formed. So this time, I thought that with the second batch, I would continue mixing until it not only is combined, but actually forms a ball of dough. This is because I’ve somehow been lead to believe it is easy to over mix, thus making a tough crust. Secondly, whenever a recipe says “mix until just combined” I often mix only until the ingredients are uniformly incorporated, and not until it comes together into a ball of dough. All benefits in my book! So I do like the bars from this batch better. And, not surprisingly, the edges an bottoms of the bars were darker, toastier, and crispier. I wondered if using the dark nonstick pan would make a difference in the look or flavor of what was baked.
One is light-colored, the other a darker, nonstick-type pan. So, I thought I would use that as a little experiment to learn about two different things I’ve been wondering. With this recipe, I made two batches, since I needed to take them to two different events. And the beautiful golden-yellow sunshine-y color just invites a bite or two…or three… Ina Garten’s Lemon Bars These are the perfect snack or dessert (or breakfast!) for this time of year. Crispy, buttery shortbread crust on the bottom, ooooey-gooey smooth lemony goodness inside, a dusting of powdered sugar over an ever-so-slightly crisp top.
They are all at once tangy, sweet, scrumptious. These luscious bars have been taken up a notch or two by the incomparable Ina Garten, aka, Barefoot Contessa. Because, really, with 6 kids, who had time to squeeze several lemons? So lemon-y! One of our favorite bar-type cookies were Lemon Squares, which our mom made with a bottle of Reallemon Lemon Juice. Huh? But we smell them, Mom! Where are they? To our pleasant surprise, they were bar cookies, ones not to be stored in the regular old cookie jar.
#LEMON THYME BAR FULL#
That would be our signal to run to the cookie jar in hopes it was full of sweet treats. We would come home from school and just detect the faint aromas of baking still in the air. When I was a kid, we so rarely ate any cookies or desserts that were not homemade.
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