![]() ![]() Add the cubed butter, egg and vanilla extract. In your food processor with the blade attachment, pulse together the flour, oats, sugar, thyme leaves, baking powder, salt and lemon zest.Grease a 9 X 13-inch baking pan with non-stick cooking spray. Leftovers can be stored in an airtight container in your refrigerator for 1-2 weeks. This recipe makes more lemon curd than you’ll need for the pie bars. The lemon curd will thicken slightly as it cools. Cover and refrigerate until well chilled. Strain the lemon curd through a fine mesh strainer into a clean bowl.Turn the heat back on to low and cook the lemon curd, whisking constantly, until the mixture has thicken and coats the back of a spoon, about 5 minutes. Then whisk in the sugar/lemon/egg white mixture. Whisk the egg yolks into the warm, melted butter. Once the butter is melted, turn off the heat. Melt the butter in a medium heavy bottom saucepan. In a bowl, stir together the sugar, lemon zest, lemon juice and egg whites. 1 cup (16 tablespoons) unsalted butter, cubed and chilled.1 cup (16 tablespoons) unsalted butter, cubed.Recipe adapted from my Blueberry-Thyme Pie Bars You’ll have some lemon curd leftover, but it’s the perfect addition to so many desserts that I doubt you’ll have trouble using it up! I’ve been making her recipe for a couple of years now, and it never disappoints (I also used it in these hand pies). The lemon curd recipe is from my friend Becky of The Vintage Mixer. The thyme adds a layer of sophistication to this dessert, so don’t skip it! The flavor is subtle, but it keeps things interesting. They are really easy to make and depending on how you slice them, they can totally feed a crowd. They would be perfect for Easter or Mother’s Day. These Lemon-Thyme Pie Bars just scream Spring. And I’m finding myself particularly smitten with all things lemon. I love the way the sweet and tart flavors do a little dance on your tongue with every bite. And on the other side of that leaf are these luscious little Lemon-Thyme Pie Bars.Īs my taste buds have matured, I’ve learned to love desserts of all varieties (it’s a tough job, right?). If it wasn’t made of chocolate, dipped in chocolate or filled with chocolate, I was somewhat uninterested.īut this chocoholic is turning over a new leaf. Cookies keep for several days in an airtight container.I must admit that for most of my life, non-chocolate desserts totally underwhelmed me. Let the cookies cool for 30 minutes on the counter and enjoy how delicious your house smells. Chill in the fridge for about 30 minutes before you bake them.īake for 10 to 13 minutes until the edges turn golden brown. Cut dough either with a knife or break out fun cookie cutters. That's how good food becomes perfect, Garage Bar chef saysĪfter the dough starts to come together, turn out onto a lightly-dusted table. (Do this on low unless you really like to clean flour off the ceiling.) ![]() ![]() (Seriously, if you don't have a light, fluffy butter mixture, the cookies will be flat and hard.) Combine flour and salt, then slowly add to the mixer. Slowly add sugar, vanilla, thyme and lemon zest. Place butter and sugar in a mixing bowl and beat until light and fluffy (should kinda look like frosting). Or, use one of those swanky, nonstick pans. Line a sheet pan, or two, depending on size, with parchment paper. 1 teaspoon thyme (chopped just the leaves, no stems please).½ teaspoon vanilla extract (Get the real stuff that's expensive.8 ounces (2 sticks) butter, at room temperature.Lemon thyme cookie recipe from Garage Bar: ![]()
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