Lemon Balm Squares

Lemon Balm is a lemon scented member of the mint family. It is one of my favorite herbs. Like most members of the mint family, it has a tendency to GROW EVERYWHERE!!


So what do you do when you are over-run with too much lemon balm . . . hmmmmm?   Make lemonade??  NO!!!  You make lemon balm bars, of course!!  And, as it would happen, I have the PERFECT recipe for such a creation (though I didn't know it at the time!!).

I don't know where I found this recipe. This is one of those recipes from the "famous" Internet file folder - you know that folder - you print off recipes that you hope someday to make, most of the time, you don't, BUT every once in a while you do take a peek in the folder and find some really fantastic recipe!

Before I start with the recipe, let me tell that my husband who is not a huge LEMON fan, loved these bars! So that says a lot!! Ok, now to the recipe.

Lemon Balm Bars

Preheat to 350 degrees.

Crust

1 cup all purpose flour
1/4 cup confectioner's sugar
1/2 cup (1 stick) unsalted butter

Stir flour and sugar. Cut in butter with a pastry blender or pulse in a food processor (do not overprocess) until mixture resembles coarse crumbs. Press evenly into an 8 inch square baking pan. Bake for 20 minutes


Topping

1 cup granulated sugar
1/4 cup (packed) whole lemon balm leaves
2 T all purpose flour
1/2 t baking powder
3 T lemon juice
2 eggs

In a food processor, whiz sugar and lemon balm leaves until leaves are finely ground - makes sugar look a pretty green and smells wonderful!! Transfer to a bowl and whisk in flour and baking powder. Add lemon juice and eggs and blend.

As soon as the crust is baked, pour the topping over the crust and return to the oven. Bake an additional 20 to 25 minutes until the top feels barely firm. Cool on wire rack. Dust with confectioner's sugar before cutting. Store in airtight container.


VERDICT

My husband loved this. If you are looking for a "lemon square" bar (i.e, strong lemony taste), you will be disappointed. It does have a light lemony taste, not overpowering. I was very surprised by this recipe - it is really good. This is definitely a keeper recipe.