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.


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.


Calories per serving:

203 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 9g 13%
  • Carbs 30g 10%
  • Saturated 5g 26%
  • Fiber 0g 2%
  • Trans 0g
  • Sugars 19g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 3g 5%
  • Cholesterol 51mg 17%
  • Sodium 62mg 3%
  • Calcium 11mg 1%
  • Magnesium 5mg 1%
  • Potassium 38mg 1%
  • Iron 0mg 2%
  • Zinc 0mg 1%
  • Phosphorus 34mg 5%
  • Vitamin A 78µg 9%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 9µg 2%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 1%
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