Saturday, September 20, 2014

Savory Thyme Lemon Bars with Raspberry

Having made lemon bars last week which led to some experimentation including Margarita Bars earlier this week. I also felt inspired between making and delivering the lemon bars to make the lemon bars with some herbaceous goodness in the crust.

As such, I present to you the recipe for Savory Thyme Lemon Bars with Raspberry.

For the Crust;

1 cup butter
1/2 cup sugar
2 cups gf flour blend (I like Domata brand)
Leaves of 15-20 thyme stems

For the filling:

1 1/2 cups sugar
2 Tbls cornstarch
Juice and zest of 2 large or 4 small lemons
4 eggs

10 oz  raspberry cake and pastry filling.

Preheat oven to 350*.

Mix crust ingredients until it resembles course crumbs. Press into 9x13 cake pan. Bake for 20 minutes.

While the crust is baking, combine the sugar and cornstarch. Add juice, zest, and eggs. Mix completely.

When the crust is finished baking, remove from oven and dot with raspberry cake and pastry filling. Immediately pour lemon filling mixture over the crust and bake for an additional 20  minutes.

Remove from oven. Cool completely.


I continue to think I may need to bake the crust longer. Maybe 25-30 minutes. I was using a different oven, so it may be a matter of equipment.

I also did not have lemon extract on hand, and this is quite regretful. The extra tsp or two really makes it great.

In the future, I would double the thyme and halve the raspberry filling. More likely, I would double the thyme and fresh raspberries instead of filling. But, as first attempts go, this wasn't terrible.

No comments:

Post a Comment