Lemon Bars with a Rosemary Crust

Lemon Bars with a Rosemary Shortbread Crust // take a megabite

I love lemon bars SO MUCH. I used to buy them from the grocery store bakery. Once, I told a co-worker that’d I’d bring her some! So I bought them and proceeded to eat all 3 on the way to work. I’m a real jerk. Believe it.

Lemon Bars with a Rosemary Shortbread Crust // take a megabite

But when you make a whole pan of them, there are plenty to share! And with the addition of fresh rosemary they are just a touch unique. I’ve been super into rosemary and lemon ever since I made shortbread and palmiers out of the combo. This is no different! Consider these dreamy. And don’t promise them to anyone unless you’ve already eaten 7 at home. Let’s try to keep things honest from now on.

Lemon Bars with a Rosemary Shortbread Crust // take a megabite

Lemon Bars with a Rosemary Crust 
Recipe adapted from The Hummingbird Bakery Cookbook


crust –

  • 2 1/4 cups all-purpose flour
  • 2/3 cup confectioners’ sugar
  • pinch of kosher salt + more for sprinkling
  • 2 sticks unsalted butter, at room temperature
  • 2 t grated lemon zest
  • scant 1 T fresh rosemary, finely chopped

lemon business –

  • 1 cup sugar
  • 3 eggs at room temperature
  • 6 T freshly squeezed lemon juice
  • 3 t grated lemon zest


  1. Preheat your oven to 325F. Line a 9×13 pan with parchment paper and then spray with cooking spray.
  2. Make crust. Mix all of the crust ingredients together with an electric mixer beating until mixture resembles crumbs.
  3. Press evenly into the base of the prepared 9×13 pan. Sprinkle with a pinch more salt. Bake for 20 minutes or until lightly golden. Allow to cool slightly.
  4. Make lemon business. Whisk together all of the lemon business ingredients. Pour carefully over the slightly cooled and par-baked crust and return to the hot oven. Bake for 20 more minutes, or until the edges are golden brown and the lemon topping has set. Cool completely on a wire rack before covering and refrigerating overnight. Slice and serve with additional rosemary if you’d like.

Yay! Click HERE for a printable pdf of the recipe above.

Coffee + Pizza = love // take a megabite

 Coffee and salami pizza are keeping me sane this week.

Separately, obvz.

22 thoughts on “Lemon Bars with a Rosemary Crust”

  1. Yum! I just made Smitten Kitchen’s rosemary flatbread and am totally loving rosemary right now. In the crust, did you use dried or fresh rosemary? I’m assuming dried from the pics, but just want to make sure…

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