How to Make Rosemary Lemon Bars

by Claire Hesseltine

I love the combination of rosemary and lemon in these slightly tangy, slightly sweet bars. A perfect dessert for any occasion.

Supplies

  • For the crust:
  • 1 ½ Cups All-purpose flour
  • ¼ Cups Granulated sugar
  • ½ Cups Confectioners' sugar
  • 2 Teaspoons Chopped rosemary
  • 1 Teaspoon Lemon zest
  • 1 Teaspoon Salt
  • 12 Tablespoons Unsalted butter
  • For the filling:
  • 6 Large eggs
  • 2 ½ Cups Granulated sugar
  • 1 Tablespoon Lemon zest
  • 1 Cup Freshly-squeezed lemon juice
  • 1 Cup All-purpose flour
  • 1 Teaspoon Vanilla extract
  • Confectioners' sugar
  • Instructions

    Step 1

    Preheat oven to 350 degrees Fahrenheit.

    Step 2

    Line a 9x13 pan with parchment paper.

    Step 3

    In a food processor, add your flour...

    Step 4

    confectioners' and granulated sugar...

    Step 5

    and salt.

    Step 6

    Grab a lemon.

    Step 7

    Zest it.

    Step 8

    Now grab some rosemary.

    Step 9

    Finely mince it, add a tablespoon to the food processor.

    Step 10

    Step 11

    Mix until combined.

    Step 12

    Cold butter.

    Step 13

    Dice it up.

    Step 14

    Throw it in.

    Step 15

    Mix until it comes together.

    Step 16

    Press the dough evenly into the pan, and prick all over with a fork. Bake for about 15 minutes, until golden.

    Step 17

    Eggs in a large bowl.

    Step 18

    Step 19

    Lemon zest...

    Step 20

    Step 21

    freshly squeezed lemon juice...

    Step 22

    vanilla...

    Step 23

    all-purpose flour...

    Step 24

    and granulated sugar.

    Step 25

    Whisk it all together.

    Step 26

    Your crust should be done.

    Step 27

    Pour the lemon mix right on top.

    Step 28

    Step 29

    Bake for 25-30 minutes, until center is set.

    Step 30

    Once completely cool, dust with confectioners' sugar if desired.

    Step 31

    Slice into squares and serve.

    Step 32

    Enjoy!