27 ratings

Rosemary Meyer Lemon Bars

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

  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 1 1/2 teaspoon chopped fresh rosemary
  • 1 1/2 teaspoon lemon zest
  • 1 cup flour
  • 1/8 teaspoon salt

For the filling

  • 1/4 cup flour
  • 3/4 cups sugar
  • 1/8 teaspoon salt
  • 2 eggs
  • 2 teaspoons lemon zest
  • 1/3 cup Meyer lemon juice


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.