These lemon bars, adapted from Giada De Laurentiis via foodnetwork, are more of a shortbread with a thin lemon glaze. They don’t have the same texture as a lemon bar.
- Place an oven rack in the center of the oven. Preheat the oven to 165C/325F. Line an 8-inch baking tray with parchment paper.
- In a small bowl combine flour, lemon-thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together softened 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.
- Whisk the lemon juice and powdered sugar together for the glaze in a medium bowl until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
- Lift the parchment paper to remove the crust from the pan. Cut into the bars and arrange on a serving platter or store airtight in a plastic container at room temperature.