Lemon Lemon-Thyme Squares

Gardeners who are lemon-lovers no doubt will have plenty of fresh lemon-thyme growing back perennially each year. I love to just hang out in my garden and crush on the herbs for a little aromatherapy, and lemon thyme is at the top of my list for alfresco aromatherapy sessions!

Now that I have a favorite family treat, made with my precious lemon thyme, I can do something else with it besides aromatherapy and stuffing it into chicken!

This recipe is so easy to make, I've been making it once a week lately! It's a fabulous dessert, and I admit it--I have it for breakfast sometimes too!

LEMON LEMON-THYME SQUARES

In a little bowl, stir together the flour:

  1 cup flour

  1/2 teaspoon salt

  2 tablespoons chopped fresh lemon-thyme leaves

It's easy to just strip the tiny thyme leaves off the stem--they hardly require any chopping, and again, you'll be in heaven with the aroma!

In a mixer combine:

1 stick of unsalted room temperature butter

1/2 cup powered sugar

Mix until creamy, then add:

1/2 teaspoon pure vanilla extract

2 tablespoons fresh lemon juice

Continue mixing until combined, then add the flour mixture and mix for just a short time until it's all combined into a dough. Now, stop right here...because I could eat just this dough! But I'll control myself.

Now, butter a little 8X8 pan, spread the dough into it with wet fingers (very important), and bake for 30 minutes at 325 degrees.

After your lemon-thyme creation has cooled, it is time to glaze it!

GLAZE: Simply stir together 1 tablespoon of fresh lemon juice with 1/4 cup powdered sugar. Now, this is a very light glaze, but it is plenty. I make it light to cut down on carbs, but it also hardens a little more quickly, and then you can cut it into squares, pop them out of the pan and onto your serving dish, or in a nice storage container. We eat them so quickly, I honestly don't know if they keep well for more than a couple of days--but you could try! 

             Enjoy, lemon lovers! If you don't have lemon-thyme in the garden - try it!

Eat what you bake--Write what you live--Dream your future--Stitch your heart out.

Pear Tart to Finish

This elegant, easy-to-make pear tart was a perfect fall dessert--so we finished it for breakfast!

The whole tart-making frenzy began with a pan, and some cans. I don't know how long I've had this cute, really nice tart pan, but it was still new. Never used it! Rearranging some cabinet space, I noticed it again, and it was calling out to me. Make a tart with me lady! Then, my mother arrived with all of these cans of fruit she couldn't eat. Among them were several cans of pear halves. I decided to plan a nice almond pear tart which would be low in sugar--especially since I knew I'd be using butter! Here's the recipe. The other shortcut was Pillsbury ready-made pie dough. But I think next time, I'll make my own rustic pie dough.

Almond Pear Tart to Finish

1 prepared ready-to-bake pie dough round

1/2 cup blanched almonds

1 tablespoon all-purpose flour

5 tablespoons Splenda

2 tablespoons granulated sugar

3/4 stick butter

1 egg

2 cans pear halves

whipped cream (optional)

 First, make the almond filling by processing the almonds with the flour and adding the Splenda, sugar, butter and egg until it's nice and creamy. Transfer it to a bowl, cover, and refrigerate at least three hours or for up to two days.

 

Using the prepared pie dough, line the tart pan with it, fold and flute the edges, make a few fork piercings on the bottom, and bake it off at 425 degrees for about 8 to 10 minutes. Then reduce the oven temp to 350 degrees.

 

Spread the cold almond filling evenly in the crust--but do this gently and be careful not to tear the crust. In this step, I tended to gently mash it down and around rather than so much spreading around. It doesn't have to be perfect. Then slice the pears into thin fan slices and use a long spatula to transfer them and arrange on top of the filling, almost like the spokes of a wheel. The narrow end of the pear half goes toward the center. Bake for around 45 to 50 minutes at 350 degrees. If the edges of your tart are starting to bake past a nice golden brown color, then cover the tart loosely with foil as it continues to bake. (Don't burn yourself--see my blog about aloe vera!). Cool the tart in the pan, then push the pan bottom up (I use a large can) and release the tart. This tart can stand at room temperature for several hours, but you'll need to eventually refrigerate it. Cut nice wedges and top with whipped cream. So yummy!

Okay, back to stitching. Eat well today!