What do I want? LEMON BARS. When do I want them? NOW. Better yet, an hour ago. Yesterday. Get that shit in my mouth already.
Now these lemon bars, they’re pretty great. Here’s the rundown:
They’re well balanced. Tangy, but sweet with just the right amount of citrus flavor.
They’re creamy. The texture is on point.
They’re super easy and quick to make. Nothing complicated. Hi. It’s nice to meet you. I’m lazy.
They’re made in an 8 x 8 pan, which I can appreciate because sometimes I’m not trying to feed an army. Just myself, which is close to an army sure.
The addition of rosemary adds a killer aroma and flavor that elevates these lemon bars to another level.
Now for me, I love putting rosemary in a lot of things. Scones, pie crusts, all crusts really, my hair, the list goes on. Especially when citrus is involved. If you want just a classic lemon bar, feel free to leave the rosemary out. But come on, a little extra flavor-flav never hurt anyone.
Does anyone else steal rosemary from their neighbor’s yard? Before you judge me…honestly I don’t have a good excuse it just grows like freaking grass here in Portland. So I like to borrow some. Take some. Fine. Steal some. Sue me. KIDDING.
Now, just be cautious when biting into lemon bars, do not inhale. The powdered sugar will kill you. Death by dessert. Not the worst way to go. Actually I’d say that’s a pretty great way to go.
Ok. Enjoy your deadly lemon bars. See you on the other side.
“Would I rather be feared or loved? Easy. Both. I want people to be afraid of how much they love me.” -Michael Scott
Lemon Rosemary BarsPrint Recipe
- For the Crust:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- Pinch of salt
- 1 tablespoon finely chopped rosemary
- For the Topping:
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 3 tablespoons all-purpose flour
- 1/3 cup fresh lemon juice
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
To make the crust, in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour, salt, and chopped rosemary. Beat on low speed until dough is incorporated. Dough may come together, but if it remains shaggy, that’s fine too.
Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan. Bake for 15 to 18 minutes until just browned around the edges.
While the crust is baking, make the filling. In a medium bowl, whisk together eggs and sugar until well combined and slightly thick. Add the flour, lemon juice, and zest and whisk until blended.
Pour the filling over the still warm baked crust. Return to the oven and bake for 15 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
Allow to cool completely in the pan. Run a knife around the edges of the pan. Slice lemon bars into nine squares (they're easier to cut if chilled a bit). Use the over hanging parchment paper to lift the squares out. To store the lemon bars, place them in an airtight container separated by wax paper layers.
Recipe adapted from Joy the Baker.