Who doesn’t love a good lemon bar? They strike that perfect balance between sour and sweet. Even though lemon bar recipes have changed a lot over the years from the original recipe, there’s still more you can do with them. Exhibit A: herbs. Chef Giada De Laurentiis, who has been working on a lemony treat of her own by collaborating with Peroni on its Italian Beer Ice, gave Chowhound some pointers. “One of my favorite lemon bar recipes has thyme all throughout,” she says. “I like the way it’s earthy and a bit floral, but doesn’t overpower the lemon either.” Her recipe, which she shared with the Food Network, uses two full tablespoons of thyme. It combines it with the dry ingredients, allowing the flavor to fully disperse.
However, when it comes to fresh vs. dry herbs, De Laurentiis is firmly on team fresh. She suggests “massaging finely minced fresh herbs into the sugar first, then letting it sit for a bit before using it.” The sugar, she says, extracts the herb’s essential oils.
Alternative herbs to try in lemon bars
If you don’t have thyme, there are some replacements you can consider. You can swap the thyme for a couple of teaspoons of rosemary, either dried or fresh, and garnish it with a sprig. Giada De Laurentiis has a different suggestion. She says that lavender is “lovely” but should be avoided in large quantities. “It adds a very delicate flavor when used with restraint,” she adds. We get where she’s coming from. Lavender can have an overpowering flavor and scent. Using infused butter in your bake instead of the herb itself may actually lend the lemon bars some much-needed subtlety.
Whatever herb you go with, just don’t overbake your dessert. De Laurentiis warns that it can be your downfall. “People worry that lemon bars aren’t set and leave it in too long,” she explains, “but then you lose that silky smooth texture.”
