Be sure to pick up Meyer lemons and thyme at market for this fun twist on an old classic.
Preheat the oven to 350 degrees. Sift 2 cups of flour with confectioner’s sugar, add the thyme and cut in the butter until the mixture clings together but there are still pieces of butter scattered throughout. Press into a non-stick (if not non-stick butter the surface liberally) 9 x 13 baking pan. Bake until just golden, about 20-25 minutes and cool.
Combine eggs and yolks, sugar, lemon zest and juice and whisk until smooth. Sift in ¼ cup of flour and mix to combine. Pour over cooled cookie crust and bake about 25 minutes, or until the surface is no longer viscous. Let cool before dusting with confectioner’s sugar and slicing into squares.