Rosemary Meyer Lemon Bars

Rosemary Meyer Lemon Bars
Staff Writer
Rosemary Meyer Lemon Bars

Jane Bruce

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.

Click here to see more Sweet and Tangy Citrus recipes.

Directions

For the crust

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.

For the filling

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.

Nutrition

Calories per serving:

241 kcal

Daily value:

12%

Servings:

12
  • Carbohydrate, by difference 32 g
  • Protein 3 g
  • Total lipid (fat) 12 g
  • Vitamin A, IU 21 IU
  • Vitamin A, RAE 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Ash 1 g
  • Calcium, Ca 21 mg
  • Choline, total 4 mg
  • Cryptoxanthin, beta 3 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 3 g
  • Folate, DFE 8 µg
  • Folate, food 12 µg
  • Folate, total 14 µg
  • Folic acid 2 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 4 µg
  • Magnesium, Mg 24 mg
  • Phosphorus, P 102 mg
  • Potassium, K 84 mg
  • Selenium, Se 6 µg
  • Sodium, Na 133 mg
  • Starch 9 g
  • Sucrose 6 g
  • Sugars, total 7 g
  • Water 9 g
  • Zinc, Zn 1 mg
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