My rosemary lemon bars are cut into flower shapes to remind us of the beauty of all that blossoms in the spring. I’ve added some chopped rosemary into the crust for a twist on the traditional lemon bars. I love how the woodiness of the rosemary helps complement the bright citrus filling.
This recipe comes together quickly with a two-part crust and filling process, and the finished product is guaranteed way to add a little brightness during these challenging times.
Rosemary Lemon Bars
For the Crust
- 1 cup, plus 1/3 cup all-purpose flour
- ½ cup granulated sugar
- 3 Tbsp. cornstarch
- Dash of salt
- ¾ tsp. chopped rosemary
- 9 Tbsp. butter, chilled and cut into pieces
For the Filling
- 2 eggs
- ½ cup, plus 2 Tbsp. granulated sugar
- 2 Tbsp. all-purpose flour
- Dash of salt
- 1 ½ tsp. lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 Tbsp. milk
- Powdered sugar, for garnish
- Preheat oven to 350°F. Line a 13×9-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Grease bottom of parchment paper with butter and set aside.
- In a large bowl, combine flour, sugar, cornstarch, salt and rosemary for crust. Using your hands or a pastry blender, cut in butter until mixture is pale yellow and resembles coarse sand. Press crust into baking pan.
- Bake for 15 minutes or until lightly golden on edges.
- While crust is baking, prepare filling. Whisk eggs in a medium bowl. Add sugar, flour and salt. Whisk well to combine. Add lemon zest, lemon juice and milk. Stir to combine.
- After crust has cooked, remove from oven and reduce oven to 325°F. Stir lemon filling and pour directly into hot crust. Return to oven and bake for 17-20 minutes or until curd is completely set.
- Let cool 10 minutes on cooling rack. Chill in refrigerator for 1 hour. To cut into flower shapes, rinse cookie cutter in a small bowl of hot water between each cut. Dust with powdered sugar for garnish.