The leaves can be incorporated into various soups, salads, and sautees, both as a fresh or dried flavoring herb, and accentuate the natural flavor profiles of fish and meat dishes in particular.
Lemon thyme bar how to#
Keep reading to learn how to sow and grow this herbal queen in your own garden. Thanks to a small root system, it may also become established easily in a rock garden or retaining wall. Hmm… are we the ones cultivating lemon thyme, or is this aromatic plant perhaps cultivating us? Nevertheless, humans are undeterred and actively seek out such fragrant plants for our enjoyment and to fulfill our culinary desires. Fun fact: this fragrance actually acts as a defense mechanism to deter herbivores from gnawing away at the leaves. It can tolerate some light foot traffic and will release gentle wafts of citrus into the air if stepped upon. Growing to about six to 12 inches tall by 12 to 18 inches wide, the compact, aromatic nature of lemon thyme enables it to serve as a nice border plant along your garden beds or edging a path.
Lemon thyme bar full#
Like other thymes, Thymus citriodorus requires full sun conditions and is easily grown in average, dry, well-draining soils.
If you buy from one of our links, we may earn a commission. Cut into squares and garnish with fresh thyme, if desired.We link to vendors to help you find relevant products. Allow the glaze to set for at least 20-30 minutes. Pour glaze over lemon bars and spread with a spatula to cover evenly. Add more or less sugar and/or juice for desired consistency. Cool to roomįor the lemon glaze, whisk together the confectioner's sugar and lemon juice. Minutes beyond the point where the filling is set. Pour over the crust and bake for 35 to 40 Leave the oven on.įor the lemon layer, whisk together the eggs, sugar, lemon zest, Chill.īake the crust for 15 to 20 minutes, until very lightly browned.
Combine the flour, thymeĪnd salt and, with the mixer on low, add to the butter until just mixed.ĭump the dough onto a well-floured board and gather into a ball.įlatten the dough with floured hands and press it into the greasedīaking ban, building up a 1/2-inch edge on all sides. Preheat the oven to 350☏ and grease a 9 by 13 by 2-inch baking pan.įor the crust, cream the butter and sugar in the bowl ofĪn electric mixer until light. unsalted butter at room temperatureĢ tablespoons fresh thyme, finely choppedġ/4 cup freshly squeezed lemon juice (around the juice of 2 lemons) Fresh lemon juice and lemon zest deliver an undeniably lemony punch, with a little extra flair via the thyme shortbread crust, finished with a decadent lemon glaze to bring it all together.ġ/2 lb. The memory of that lemon bar, in all of its mouth-watering goodness, has remained with me like a sweet dream, so this past weekend as I toggled back and forth on what dessert to bring to my family barbecue, I decided to recreate my own version and savor those flavors up close and personal once more.
(We similarly devoured the slice of cake, but only after we finished our dinner, of course.) In addition to a decadent slice of Pistachio cake that I ordered to go, my companion and I interrupted the order of the evening and indulged in a little pre-dinner dessert with the most scrumptious and perfectly sweet-n-tart lemon bar.
Whether we're talking pie, cakes, ice cream, or any other confectionery delight, my taste buds have a distinct affinity for citrus-particularly lemon.Ī few weeks ago while visiting New York, I made my usual pit stop by Magnolia Bakery. I have quite a thing for citrus-y, tangy, tart desserts.
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