Rosemary Meyer Lemon Bars
Rosemary Meyer Lemon Bars
Rosemary perfectly complements tart Meyer lemons in this simple recipe. If you like a 1:2 crust to filling ratio, try doubling the filling and baking just a tad longer.
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Servings
12
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup confectioners' sugar, plus more for dusting
- 1 1/2 teaspoon chopped fresh rosemary
- 1 1/2 teaspoon lemon zest
- 1 cup flour
- 1/8 teaspoon salt
- 1/4 cup flour
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 eggs
- 2 teaspoon lemon zest
- 1/3 cup meyer lemon juice
Directions
- Grease an 8-by-8-inch cake pan, or line with parchment paper. Preheat the oven to 350 degrees.
- Cream butter and sugars until smooth; add in chopped rosemary and lemon zest.
- Carefully mix in the flour and salt until just combined. Press into cake pan and let rest for 10 minutes. Bake for 10-12 minutes, or until sides are browned.
- In a medium bowl, mix together the flour, salt, and sugar.
- In a separate bowl, beat the eggs, lemon juice, and zest until smooth.
- Add the dry ingredients to wet, stirring until combined, then pour over the hot crust and bake for an additional 20-25 minutes, until the center is set but still gooey. Let rest, slice, and serve with a dusting of confectioners' sugar.