It’s Lemon Thyme! Lemon Thyme Bars

Yes you read that right.  Lemon Thyme.  I never thought about combining an herb that I use in savory meals with a sweet treat such as lemon bars.  I can thank my honey for watching the beautiful Giada De Laurentiis on the Food Network one day.  I was planning on making lemon bars for Lemon Month, but when she mentioned Giada’s recipe for Lemon Thyme bars, I was absolutely intrigued.  I was a little skeptical, but I was up for something new.  Everyone loves classic lemon bars, and in my head I was thinking, “if it’s not broken, don’t fix it.”  But at the same time, when it comes to food, new recipes are a good thing.  You would have been bored with a classic lemon bar.  Trust.

So if you missed the first few installments of Lemon Month, let me fill you in.  First of all, I do this fun thing where I pick an ingredient each month and pretend like I’m Iron Chef and come up with a few recipes that feature that ingredient.  This month, I have chosen Lemon as the ingredient of the month.

I started with one of the best cakes I’ve ever made.  Glazed Lemon Blueberry Cake.

Then I treated you to a savory lemony pasta-y dish:

I also brought you some of the great benefits of adding more lemons and other citrus fruits to your diet.

Now I am excited to bring this next delicious recipe to your kitchen.  It is light.  It is sweet.  It has a hint of thyme, which compliments the lemon oh so wonderfully.  This is a very easy dessert to whip up for a spring-time afternoon treat.  It is also great with my morning coffee.  I could see this being consumed on your front porch with a glass of iced tea all summer long.  Do it!  Don’t hesitate!

Lemon Thyme Bars

adapted from Giada De Laurentiis


  • Butter, for greasing dish
  • Flour, for dusting dish


  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • 2 tablespoons chopped fresh thyme leaves
  • 1/2 teaspoon fine sea salt
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract


  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar


Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.  I made sure to butter and flour really well so I could just flip the bars onto a plate before glazing.

In a small bowl combine flour, thyme and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.

Once cool, feel free to flip into a plate before glazing.  Especially if, like me, you are a fan of watching your glaze drip ever so slightly over the edge.

In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.

That’s what I’m talkin’ about!

Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.



  1. Debra Kapellakis says

    Lemon Thyme Bars? I can’t believe this. It sounds so weird. I have printed the recipe. thank you for sharing such an odd sounding combo

    • Holly says

      I had the same thought when I first heard of the combo. But I figured that someone as talented as Giada must know what she’s talking about. And I was so right!

    • Holly says

      Thanks Maria! It is a great combination. Some people are scared of it. They shouldn’t be – it’s delicious!


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