Instructions: This three-step creation makes a satisfying and sweet dessert. The buttery,

thyme-speckled crust lays a perfect foundation for a smooth lemon filling.

Makes 36 (1 1/2 x 2 inch) bars

Butter Thyme Crust:
2 cups all-purpose flour
2/3 cup confectioners sugar
2 1/2 teaspoons McCormick(r) Thyme Leaves 1/2 teaspoon salt
1 cup butter or margarine

Ginger-Lemon Filling:
1 1/4 cups sugar
3 tablespoons all-purpose flour
3/4 teaspoon McCormick(r) Ground Ginger
1/2 teaspoon baking powder
1/2 cup lemon juice
3 eggs, beaten
2 teaspoons lemon zest

Lemon Glaze:
3/4 cup confectioners sugar
3-4 teaspoons lemon juice

1. Preheat oven to 350 F. In a medium bowl, combine flour, confectioners sugar, thyme and salt. Add the butter and mix with a pastry blender, fork or your fingers until well incorporated. The mixture should be coarse and lumpy.

Set aside 1/3 of crumb mixture (about 1 cup). Pat remaining crumb mixture into a greased 13 x 9 x 2 inch pan. Bake 15-18 minutes or until crust is lightly browned.

Remove from oven.

2. In a medium bowl, combine sugar, flour, ginger and baking powder. Add lemon juice, eggs and lemon zest; whisk until blended. Pour lemon filling over warm, baked crust. Sprinkle reserved crumb mixture over top of lemon filling.

Bake at 350 F for 20-25 minutes or until filing is set and golden. Cool completely.

3. In a small bowl, stir confectioners sugar and lemon juice until blended.

Add 1-2 teaspoons additional water if necessary for desired drizzling consistency. Drizzle over top of cooled lemon bars.

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