LEMON THYME BARS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h10m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
- For the bars:
- In a small bowl combine flour, thyme and salt. Set aside. 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. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
- For the glaze:
- 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.
- 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 airtight in a plastic container at room temperature.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 61 milligrams, Carbohydrate 14 grams, Protein 1 grams, Sugar 7 grams
LEMON THYME (OR ROSEMARY) BARS
Adapted from Giada de Laurentiis, with a minor tweak or two. Traditionally, it calls for fresh lemon thyme, but feel free to use fresh rosemary, as it pairs with lemon equally as well. When serving, drizzle with limoncello for an extra special treat and lemon kick!
Provided by Citruholic
Categories Bar Cookie
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- Place oven rack in center of oven. Preheat to 325. Butter and flour an 8x8 glass baking dish.
- FOR THE BARS:.
- in a small bowl combine flour, thyme (or rosemary), lemon zest and salt. Set aside. Using a stand mixer with paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined. Using damp fingers, press the dough into prepared pan. Baked for 30 minutes until golden. Cool 30 minutes.
- FOR THE GLAZE:.
- In small bowl, whisk lemon juice with powdered sugar until smooth. Spoon glaze over the cooled crust. Allow glaze to harden, at room temperature, for about an hour.
- Using a metal spatula, or run a knife around the edge, remove the crust from the pan. Cut into 1/2 inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 109.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 113.8, Carbohydrate 13.8, Fiber 0.2, Sugar 7.5, Protein 0.9
LEMON THYME BARS
Modified from a recipe in the Penzeys ONE magazine, it derives a distinctive flavor with spices not normally seen in lemon bars. These are even better the second day.
Provided by riflmom
Categories Bar Cookie
Time 1h10m
Yield 28 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Combine all the crust ingredients (except butter) in a bowl. Cut in the butter until the mixture is coarse and lumpy. Set aside about 1 cup of the crust mixture. Pat the remaining crust mixture into a greased 9x13 baking pan. Bake 15-20 minutes until golden. Remove from oven, but leave the oven on.
- Prepare the filling: combine the dry ingredients in a medium bowl. In a separate bowl whisk together the zest, lemon juice and eggs. Whisk the wet and dry together until well blended.
- Pour the filling over the warm crust. Sprinkle the remaining crust mixture over the top and bake for 25 minutes. Let cool.
- Prepare the glaze by mixing the lemon juice, zest and powdered sugar until smooth. Drizzle over the bars.
Nutrition Facts : Calories 165.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 40.1, Sodium 102.6, Carbohydrate 24.1, Fiber 0.4, Sugar 16.1, Protein 1.8
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
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