Rosemary Lemon Bars

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I’ve never been much of a lemon bar person.  There’s no chocolate involved in lemon bars so they were just never my first choice.  Lemon bars always seemed like the kind of thing your mom would make for you to sell at your school bake sale in fifth grade, not something you would look forward to or day-dream about when you need that sweet afternoon pick-me-up.  I felt that way until one of those slow afternoons a few weeks ago.  I went to two bakeries and three coffee shops scanning display cases before I settled on a lemon bar caked with powdered sugar.  I know it seems a little crazy to go to that length to pick a baked good but I happened to be in my tiny hometown where the selection of excellent pastries are limited and it’s about a 45 second drive from one place to another.  Also, I might be a little crazy…when it comes to pastries.  ANYWAYS, I picked the lemon bar and it was not reminiscent of elementary school bake sales.  It was much better!  THAT is why when I came across this recipe for rosemary lemon bars on takeamegabite.com I could not resist but to make some for myself and forever more be a lemon bar kinda gal.  The rosemary makes them seem so much more sophisticated, elegant, and well freakin’ delicious.  Enjoy 😉

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RECIPE (from takeamegabite.com adapted from The Hummingbird Bakery Cookbook)

Crust:

– 2 1/4 cup all-purpose flour

– 2/3 cup confectioners’ sugar

– pinch of salt

– 1 cup butter (room temperature)

– 2 tsp grated lemon zest

– 1 T rosemary (finely chopped)

Lemon Filling:

– 1 cup sugar

– 3 eggs (room temperature)

– 6 T fresh lemon juice

– 3 tsp grated lemon zest

Preheat the oven to 325 degrees F.  Line a 9×13 pan with parchment paper and spray with cooking spray.

Combine all of the crust ingredients and blend together in a mixture until it looks like crumbs.  Pour into pan and pat down until there is an even layer on the bottom of pan.  Bake for 20 minutes and then set out to slightly cool.

In a mixing bowl, whisk together all of the ingredients for the lemon filling.  Pour filling over the crust and bake for another 20-25 minutes or until the lemon filling has set.

Refrigerate for at least a couple of hours before topping with more confectioners’ sugar and/or rosemary.  Cut into bars and enjoy!

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