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Rosemary Lemon Bars

Our rosemary shortbread baking mix is super versatile. It's amazing on it's own, it's perfect for a tea party, it's killer when paired with tomato jam, and it makes the very best savory shortbread crust, to be paired with something sweet (like these lemon bars) or savory. Get the point?

If you already have a favorite lemon bar filling- you can use that and simply swap out the crust with our shortbread mix! I'm going to share my favorite lemon filling recipe below, which I've been using for years and years, from Martha Stewart

Rosemary Lemon Bars

Ingredients:

One Rosemary Shortbread Mix

2 sticks unsalted butter, melted (for the mix)

4 large eggs, lightly beaten

1/4 Cup whole milk

3 Tbsp flour

1 1/3 Cup granulated sugar

3/4 Cup freshly squeezed lemon juice (about 4 lemons)

1/4 tsp salt

Instructions: 

1. Preheat oven to 350°F. Line a 9x13 glass baking sheet with parchment paper and set aside. 

2. Make the shortbread as instructed on the box, using our Rosemary Shortbread Mix and two sticks of unsalted butter. Instead of using an 8x8 pan, you will pat it into the bottom of the prepared 9x13, making it as smooth and even as possible. (Skip the finishing salt and save it for later).  Place in the freezer for 15 minutes, until firm.  Then bake for 15 minutes, until slightly golden. 

3. Meanwhile, make the filling. In a large bowl, whisk together eggs, sugar, flour, and salt until smooth. Stir in the lemon juice and milk. When the crust is ready, pour the filling into the hot crust. Reduce the oven temperature to 325°F, and bake until filling is set and edges are slightly golden brown, 18-20 minutes. Let cool completely on a wire rack. 

6. Grip the parchment paper and lift out of the pan and onto a cutting board. Dust the top with powdered sugar, and sprinkle with rosemary finishing salt (optional). Slice into squares and enjoy!  If not eating immediately, lemon bars are best stored in the refrigerator for up to 3 days. 

Krista NelsonComment