Lemon chamomile bar
These soft melt in your mouth lemon chamomile blondie bars are a tea infused treat, perfectly sweetened and glazed with fresh, zingy lemon icing.
I love tea infused treats. The subtle taste of chamomile is floral, herbaceous, woodsy, and sweet, making it an underrated addition to your baked goods, soups, and sauces. Chamomile blends beautifully with lemon, and the synergistic outcome with chamomile, lemon, a soft buttery blondie + a zingy glaze is truly heavenly.
The best part of these blondies is their texture. They're soft and melt in your mouth, along with the lemon icing. They're perfect with your cup of tea when you're cozy in the evening and want a bite of something not too sweet, but that will satisfy the craving for a treat.
I haven't been baking lately. Most everything you seen on the blog was created in December. I was so busy with client work I just got around to posting it. I started to crave a baked good to savor and photograph.In the winter, we are swimming in lemons from our lemon tree. Lemon deserts are my absolute favorite. Plus, the chamomile you can get at the market here is the best I've ever tried in my life. I am going to buy kilos of the Tunisian chamomile before we lave the country to take on our next adventure.Basically, an abundance of delicious ingredients inspired me to create this recipe.
- lemon zest and juice
- all-purpose flour
- granulated sugar
- chamomile tea
- powdered sugar
Preheat the oven to 350ºF.
Line a 9×13 pan with baking parchment.
- Make a cup of chamomile tea.
Zest and juice the lemons – You will need juice and zest of two lemons. Zest before juicing. Set the juice and the zest aside.
Add your flour, salt and lemon zest to a large mixing bowl and stir to mix.
Melt the butter in a small pan.
Add the lemon juice and honey to the melted butter and then stir this into the dry ingredients. Stir gently.
Add the eggs to the mixture one at a time, stirring until well combined.
Once the eggs are combined, stir in your granulated sugar. Do not overmix.
Scrap the lemon blondie batter into the prepared 9×13 pan and bake in the oven for 20 minutes.
Remove the lemon blondie batter from the oven and allow them to cool in the pan, for an hour, on a wire rack.
- Cool completely before adding your lemon glaze
To prepare the lemon glaze
Zest and juice the lemon – You will need the juice of two lemons.
Sift the powdered sugar into a bowl and then add the lemon juice. Stir continuously until it is thick, smooth and creamy. If your two lemons did not yield enough juice, juice another or add a drizzle of water until your glaze is a smooth liquid.
Once the blondies have cooled pour the glaze evenly over the top.
Allow the glaze to set, then cut the brownie into thin bars and store in an airtight container in the refrigerator.
The plan in the recipe is 9x13, as more people have this sized pan. But, if you want fancy scalloped edges like me, this. this pan works beautifully. I bake this recipe for 5 additional minutes when using this one!
This is such a beautiful recipe, I can’t wait to make them because I’m sure they taste just as beautiful as they look!
Ugh you are SO talented
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