Easy Rosemary Lemon Bars

These Easy Rosemary Lemon Bars are the perfect combination of tart and sweet! They’re made with a soft, shortbread crust and a smooth, creamy lemon filling!

Thanks so much, Danish Creamery, for sponsoring this post. As always, all thoughts and opinions are truly my own.

Happy Spring, everyone!! I don’t know about you, but I’m super excited that Spring is finally here! We’ve been dealing with some pretty wacky winter weather in Alabama, so I’m grateful for some warm weather and lots of sunny days.

During the beginning of the Spring season, I like to start putting together my Spring Brunch menu for a few of my closest friends, and these Easy Rosemary Lemon Bars will definitely be on the list! This lemon bar recipe contains just the right amount of sweetness, and the crust is soft, delicious and buttery thanks to Danish Creamery European Style Butter.

I love cooking and baking with Danish Creamery European Style Butter because it gives my recipes a richer taste and texture. Danish Creamery is named after its heritage of Danish founding farmers and has a history of producing high-quality butter from the fresh cream provided by cows grazing on its family farms. This gold-foil wrapped European Style Butter boasts an 85% butterfat (much higher than most other European Style butters which come in at 82-83%) making it the perfect baking companion!

How to Make Rosemary Lemon Bars

These lemon bars were super easy to make and only required a few simple ingredients:

• Danish Creamery European Style Butter
• All-purpose flour
• Powdered sugar
• Granulated sugar
• Fresh rosemary
• Lemon zest
• Salt
• Eggs
• Lemon juice
• Vanilla extract

To make the crust, add Danish Creamery European Style Butter, flour, powdered sugar, granulated sugar, minced rosemary, lemon zest, and salt to a blender or food processor. Pulse until mixture forms a crumbly dough. Place the dough into the pan and press it evenly into the bottom.

Bake the crust for about 15-20 minutes, or until the edges are lightly browned. Remove from the oven and set aside.

To make the filling, whisk together the eggs, granulated sugar, lemon juice, lemon zest, flour, and vanilla extract. Pour the filling on top of the crust and bake for 25-30 minutes, or until the middle is set. Remove from the oven and let cool to room temperature before slicing. Cut into squares and sprinkle with powdered sugar.

How to Store Lemon Bars

To help keep your Rosemary Lemon Bars fresh, store them in a covered container in the refrigerator. They’ll last for up to 6 days.

These Easy Rosemary Lemon Bars turned out great! The sweet and tart flavors complemented each other without overpowering one another.  And the powdered sugar sprinkled on top of the bars added just the right amount of sweetness.  It’s the perfect Spring treat!  Enjoy!

Print Pin

Easy Rosemary Lemon Bars

Servings 15

Author Beautiful Eats & Things

Ingredients

• 1 & ½ sticks Danish Creamery European Style Butter cut into small pieces
• 1 & ½ cups cups all-purpose flour
• ¼ cup granulated sugar
• ¼ cup powdered sugar plus more for dusting
• 2 teaspoons minced fresh rosemary
• 1 teaspoon lemon zest
• ½ teaspoon salt

Filling

• 6 eggs
• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1 & ½ tablespoons tablespoons lemon zest
• 1 cup freshly-squeezed lemon juice
• 1 teaspoon vanilla extract

Instructions

• Pre-heat oven to 350 degrees F and line the bottom of a 9×13 baking pan with parchment paper. Set aside.
• To make the crust, add Danish Creamery European Style Butter, flour, powdered sugar, granulated sugar, minced rosemary, lemon zest, and salt to a blender or food processor. Pulse until mixture forms a crumbly dough. Place the dough into the pan and press it evenly into the bottom. Bake the crust for about 15-20 minutes, or until the edges are lightly browned. Remove from the oven and set aside.
• To make the filling, whisk together the eggs, granulated sugar, lemon juice, lemon zest, flour, and vanilla extract. Pour the filling on top of the crust and bake for 25-30 minutes, or until the middle is set. Remove from the oven and let cool to room temperature before slicing.
• Cut into squares and sprinkle with powdered sugar. Enjoy!