I have been apprenticing at Just Simply Cuisine since January, and it has really been such an impactful experience. Chris Coppola is one of the best home cooks and I’ve learned endless tips and tricks from her. One of her best tricks is to store your fresh herbs in jars of water in your fridge. Honestly my herbs have outlasted everything from pad thai left overs, to horse radish hummus- really the works. My fridge looks like an overgrown garden and at the request of my roommates to tame the beast, I decided to put the herbs to good use in a dessert.
This Saturday I will be teaching her cooking class how to make Lemon Bars with Thyme Crust, and although I’ve been practicing, I have to admit I’m pretty nervous. I’ve made about a hundred squares to prefect the recipe, so please stop by my apartment any time and take them off my hands! My roommates are lemon squared out, so to the lobby they go.
Lemon bars are obviously delicious on their own, but the thyme crust is a simple step that adds so much elegance. I don’t think any of my Oreo stuffed creations can be described as elegant, so I’m feeling semi sophisticated. Send good thoughts my way Saturday morning- screwing up in front of a big group of strangers does not sound ideal, so cross your fingers for me.
1 cup salted butter at room temperature
1/2 cup sugar
2 cups flour
1 tablespoons fresh thyme, finely chopped
1/4 teaspoon salt
7 large eggs
2 1/2 cups sugar
3 tablespoons lemon zest
1 cup lemon juice
1 cup flour
Fresh thyme sprigs, for garnish
2 cups confectioner’s sugar
1/4 cup lemon juice
Preheat the oven to 350°F and grease a 9 by 13 baking pan.
For the crust, cream the butter and sugar in the bowl of an electric mixer until light. Combine the flour, thyme and salt and, with the mixer on low, add to the butter until just mixed. Pour the dough into the greased pan and press it into an even layer. Bake the crust for 15 to 20 minutes, until very lightly browned.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 to 40 minutes, until the filling is set. Cool to room temperature.
For the lemon glaze, whisk together the confectioner’s sugar and lemon juice. Add more or less sugar and/or juice for desired consistency. Pour glaze over lemon bars and spread with a spatula to cover evenly. Cut into squares and garnish with fresh thyme. Enjoy!