50g granulated sugar (about 1/4 cup 1.76oz).140g all-purpose flour (about 1 cup + 2 tbsp 5oz).INGREDIENTS For the lemon thyme shortbread crust While it provides an additional lemony flavor, it also makes the curd less smooth. Adding the lemon zest to the strawberry lemon curd is optional.Strain through a fine mesh sieve and measure out 6oz/170g (about 3/4 cup). To make the strawberry puree (for strawberry lemon curd): In a food processor or blender, puree 400g fresh or frozen and defrosted strawberries.Notes for making strawberry lemon thyme bars The filling sets nicely but remains soft and smooth. I decided to base the strawberry lemon filling off of Melissa Clark’s recipe for Lemon-Blueberry Bars. However, not only did I not want to end up with a ton of egg whites, I did not find using only egg yolks made the bars that much better. I’ve seen some recipes that use only egg yolks in the filling. One important component to a silkier, creamier curd is using at least some egg yolks. It needs to be soft and smooth while also not fall apart when you cut into it. The filling for lemon bars is a bit trickier. But I added lemon zest as well as thyme to the crust to give it more flavor. It was both crisp and sturdy enough to hold the filling. I found that Cook’s Illustrated’s recipe for the Ultimate Lemon Bars fit the bill overall. While this may make it easier when cutting the bars since the crust would not fall apart as much, a crisp crust definitely is a nice contrast to the soft filling. Powdered sugar makes the crust softer and doughier because it has cornstarch. I found out easily that the main factor for this is using powdered sugar versus granulated sugar.
For the crust, I was looking for something crisp and crunchy. Now, onto the specifics of the two components. I think lemon bars with a thin layer of filling on top of a thick crust are more like shortbread bars with some filling spread on top. First off, I knew I wanted the filling-to-crust ratio to be somewhere between 1:1 and 2:1. With so many lemon bar recipes out there, I figured I was bound to find one or two to base my strawberry lemon thyme bars off of. The search for the perfect lemon bar recipes The sweet strawberry puree is balanced by the the fresh lemon juice and zest, which delivers a subtle lemony tang.īut then if you add the extra flair of some fresh thyme in the shortbread crust? A result that is fragrant, floral and absolutely irresistible! Picture the most perfect, delicate shade of pink strawberry lemon curd that is ever-so luscious, creamy and bright. That alone would have been a great dessert. Therefore, it seems natural to want to turn the classic lemon bar into strawberry lemon bars. For both, the acidity of the citrus brings out the sweetness of the berries, which brightens the flavors. Pairing strawberry and lemons in desserts is almost as classic as using blueberry and lemon in desserts. Why make these strawberry lemon thyme bars? They are as refreshing as a glass of strawberry lemonade in this warm summer weather. Until I made these strawberry lemon thyme bars. We’re in the middle of summer right now, and all I thought I could want is a cool glass of lemonade. With a crisp and zesty lemon thyme shortbread crust and a sweet and slightly tart strawberry lemon filling, these strawberry lemon thyme bars are a delicious bite of summer! Serve them at your next brunch or summer party and they will be a hit!
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