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.
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 Crust
Recipe adapted from The Hummingbird Bakery Cookbook
- 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
- Preheat your oven to 325F. Line a 9×13 pan with parchment paper and then spray with cooking spray.
- Make crust. Mix all of the crust ingredients together with an electric mixer beating until mixture resembles crumbs.
- 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.
- 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 and salami pizza are keeping me sane this week.