Rosemary Lemon Bars

Your secret weapon to a summer potluck!

I recently used this recipe to contribute dessert to a summer barbecue and I have to say it was surprisingly easy! Your friends will love how refreshing these are and the best part is you can refrigerate or freeze the leftovers!

Baking tips I learned from Ina Garten: sift your dry ingredients and always use the good stuff. I made sure to get fresh lemons!

This recipe is easy peasy!
All you have to do is combine the crusts ingredients and pulse together in a food processor. The “dough” will be crumbly. Don’t worry!

While you have the option to use a 9”x11” pan, I prefer to use a cheesecake pan with a spring for easy cutting. If you do use a glass or non-stick square pan, remember to use butter and even consider parchment paper.

Put your dough in the baking pan and use your fingers to spread it evenly. Bake for 25-30 mins at 350°.

While the crust bakes, you can get started on mixing together the wet ingredients for the lemon filling.

Beat the eggs and then add in the rest of your ingredients. I noticed that the lemon zest can really increase the flavor — use to your discretion and satisfaction.

While the crust is hot out of the oven, pour over the filling.

Bake for 20-25 minutes or until the filling is firm — at 325 degrees Fahrenheit.

Allow to cool and then plate!