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A taste of Herb Appeal III

Lemon Thyme Bars

adapted from Sweet Pea's Kitchen

Watermelon & Tomato Skewers

Developed in collaboration with Laura Duff,

adapt ingredients to your taste

Ingredients:

â ¢ seedless watermelon

â ¢ cherry tomatoes (depending on size, use whole or cut in half)

â ¢ minced mint leaves

â ¢ extra virgin olive oil

â ¢ bamboo skewers

â ¢ large lettuce leaves for garnish

â ¢ kosher salt

Directions:

â ¢ cut top and bottom off the watermelon to level it. Sit it upright and cut away rind. Cut into 1-inch cubes.

â ¢ Place a tomato on top of each watermelon cube. Poke bamboo skewer through the top all the way down to secure the two items.

â ¢ Line up skewers on a serving tray and drizzle with extra virgin olive oil.

â ¢ Sprinkle with salt and scatter minced mint on top, zest with lime and serve on a large leaf of lettuce.

Crust Ingredients:

⠢ 13⁠4 cups all purpose flour

⠢ 2⁠3 cup confectioners sugar

⠢ 1⁠4 cup cornstarch

⠢ 3⁠4 teaspoon salt

â ¢ 1 tablespoon finely chopped fresh thyme leaves

â ¢ 12 tablespoons unsalted butter, cold, cut into 1 inch pieces

Lemon Filling Ingredients:

â ¢ 4 large eggs, beaten lightly

⠢ 11⁠3 cups granulated sugar

â ¢ 3 tablespoons all purpose flour

â ¢ 2 teaspoons finely grated lemon zest (about 2 large lemons)

⠢ 2⁠3 cup fresh lemon juice (about 3-4 large lemons)

⠢ 1⁠3 cup whole milk

⠢ 1⁠8 teaspoon salt

Directions:

â ¢ Butter the bottom and sides of a 9 x 13 inch baking pan.

â ¢ Placing crosswise, 2 sheets of parchment paper in bottom of pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove bars after baking.) Butter the parchment.

â ¢ Pulse mixture of flour, confectioners sugar, cornstarch and salt in a food processor. Add butter and process 8-10 seconds until mixture is pale yellow and resembles coarse meal.

â ¢ Sprinkle mixture into lined pan and press firmly into even layer. Refrigerate 30 minutes.

â ¢ Preheat oven to 350 F. Bake until golden brown about 20 minutes. While curst is baking, make the filling.

â ¢ In a medium bowl, whisk together eggs, sugar and flower. Stir in lemon juice, zest, milk and salt. Set aside.

â ¢ Reduce oven to 325F. Stir filling mixture and pour into crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack to cool completely. Cut into bars, sprinkle with confectioners sugar and garnish with berries.

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