I don’t know what it is with these Friday storms but I don’t like it, not one bit. The clouds loomed and the rain was pulled by the strong wind as I made a last minute decision to take the train. I was reminded of a couple weeks back when the snow hit for the first time this year and I led a very slow, fearful drive home. You see, I’m not a very confident driver which doesn’t align with my aggressive commute.
But that same evening, I had a reward waiting for me when I returned- dinner at our friends place…and these lemon bars.
Now I’m going to tell you, I made these the night before and I had my doubts. Straight out of the oven they did not look like anything special. I even entertained the thought of tossing the batch and buying something on the way. But the next day, as I assembled them on a plate to bring over to our friends’, topped with powdered sugar they turned into something wonderful- the perfect balance of tart and sweet with an oh so indulgent under-layer of buttery crust.
These are an easy, fun dessert to add some light to a cold, snowy weekend. Stay warm, safe and enjoy!
Lemon Thyme Bars
For the Crust:
butter, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner’s sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)
Make the crust: Preheat to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with parchment , leaving a 2-inch overhang on all sides. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest, thyme and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan then refrigerate until firm, at least 2 hours (I chilled overnight). Lift out of the pan using parchment and slice into triangles. Dust with confectioners’ sugar before serving.