Lemon Thyme Bars
Brighten up your dessert repertoire with these irresistibly zesty Lemon Thyme Bars! Featuring a buttery shortbread crust infused with fresh thyme, this recipe combines the delicate herbal notes of thyme with the tangy punch of lemon for a unique flavor profile that’s both refreshing and indulgent. Topped with a velvety lemon filling made with freshly squeezed lemon juice and zest, these bars strike the perfect balance between sweet and tart. Finished with a light dusting of powdered sugar, they’re as beautiful as they are delicious. Perfect for spring gatherings, afternoon tea, or any time you crave a citrusy treat, these bars are easy to make and sure to impress. Enjoy them chilled or at room temperature for a burst of bright, herbaceous flavor in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups powdered sugar
- 1 tablespoons fresh thyme leaves
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 0.75 cups lemon juice
- 1 tablespoons lemon zest
- 0.25 cups all-purpose flour
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving an overhang for easy removal later.
In a mixing bowl, combine 1.5 cups of all-purpose flour, 0.5 cups of powdered sugar, and the chopped fresh thyme leaves. Cut in the 0.75 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Bake for 20 minutes, or until lightly golden.
While the crust is baking, prepare the lemon filling. In a large bowl, whisk together the 1.5 cups of granulated sugar and 4 large eggs until smooth and slightly fluffy. Add the 0.75 cups of fresh lemon juice, 1 tablespoon of lemon zest, and 0.25 cups of flour. Whisk until fully combined and smooth.
Pour the lemon mixture over the hot crust as soon as it comes out of the oven. Return the dish to the oven and bake for an additional 20 minutes, or until the filling is set and no longer jiggly in the center.
Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, lift the bars out using the parchment paper overhang and transfer them to a cutting board.
Dust the top generously with powdered sugar before slicing into 16 squares. Serve at room temperature or chilled.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 553.9 g | 201% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 378.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 191 mg | 15% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
