A Match Made in Heaven: Rosemary Lemon Bars!

Rosemary Lemon Bars

 Rosemary Lemon Bars are a match made in heaven~  tart, sweet, buttery and savory, all in one luscious bite! Perfect for serving for a shower, ladies lunch in spring, summer, or anytime you’re craving a light, lemony dessert!


 I had a surplus of lemons from my citrus centerpiece and our rosemary is now a hedge. I cut some of the pretty blooms for a garnish on each bar before we give it a healthy pruning.


There are just two teaspoons of minced rosemary in the shortbread crust of the bars which you can see flecks of in the photos. A little rosemary goes a long way with this piney-herb but it adds a wonderful savory flavor paired with the sweet and tart lemon of these bars!

Rosemary Lemon Bars

A tip when you’re making bars or brownies:  For easy removal from the pan, spray your pan with nonstick spray and line your pan with parchment paper that hangs over the edge of your pan.

Rosemary Lemon Bars

The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the bars out of the pan using the ends of the paper so you can cut them easily on a flat surface.


Rosemary Lemon Bars

Makes 20 – 24 bars

Crust Ingredients:

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2 sticks) unsalted butter, cold, cut into small cubes

2 teaspoons minced fresh rosemary

1 teaspoon lemon zest

1/2 teaspoon salt

Filling Ingredients:

4 large eggs

1 1/2 cups sugar

2/3 cup lemon juice, freshly squeezed

2 teaspoons lemon zest

1/3 cup flour


Preheat oven to 350°F.  Line a 9 x 13-inch pan with parchment paper or lightly grease pan with butter or nonstick spray.

For the crust:  Mix dry ingredients together then add in cold pieces of butter using pastry cutter to blend until the mixture resembles coarse crumbs. (Alternatively, use a food processor to pulse all ingredients together until combined and crumbly.)  Sprinkle mixture into prepared pan and press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.  Bake crust until edges turn lightly golden brown, about 20 minutes.

While crust is baking, mix filling so it’s ready to pour on hot crust.


For the filling: In a medium bowl, beat eggs. Add the remaining filling ingredients and whisk until combined.

When the crust is done and still hot, stir to re-blend filling if necessary and pour onto crust. Reduce oven temperature to 325°F. Bake until filling feels firm when touched lightly, about 20-25 minutes. Transfer pan to wire rack; cool completely. For easier cutting chill bars in refrigerator a couple of hours. Dust with powdered sugar before cutting and serving. Garnish bars with small piece of rosemary if desired. Store any leftover bars (ha!) in airtight container in refrigerator.

Tip: When zesting any citrus, only use the colored part of the peel, not the white pith underneath which is bitter.

Printable Recipe

If want to stop and smell the rosemary, you can find a 5-ingredient recipe for Rosemary Parmesan Shortbread and cocktail or mocktail, Rosemary Lemonade Fizz, HERE.

Rosemary Parm Shortbread with Vodka Rosemary Lemonade Fizz

Both the Shortbread and the Rosemary Lemonade are perfect for a garden party or enjoying on the patio!

Thank you for your visit, sharing with:

 Metamorphosis Monday

  33 comments for “A Match Made in Heaven: Rosemary Lemon Bars!

  1. Michelle
    March 30, 2016 at 6:47 am

    Good morning! Haven’t made lemon bars in a long time. Spring is here and time for lemon bars! Your twist with rosemary sounds yummy. Will need to try it. Enjoy your day!

  2. Ellen Stillabower
    March 30, 2016 at 6:59 am

    Hi Mary, like Michelle, I haven’t made these in a very long time..but now that you have revived them, in my memory, I will make these for the May Crowning ceremony I have in May. Too bad my Rosemary won’t be in full regalia even in May but I’ll find some somewhere. Have a great day!! 🍋🌿🍋🌿🍋🌿💛

    • March 30, 2016 at 10:48 am

      Ellen, you need a blog!!! I would LOVE to see photos of your May Crowning ceremony. I remember them from my childhood. ♥♥♥

  3. March 30, 2016 at 7:31 am

    Mary, I sure hope my rosemary bush is blooming because I just happened to need a pick-up dessert recipe to take somewhere tomorrow, and I’m making these! The rosemary in the crust will take the lemon bars to a new level, I’m sure!

  4. Nancy
    March 30, 2016 at 7:47 am

    Mary These look and sound delicious and I just happen to have a bunch of large fresh lemons. I can hardly wait to make them! Your photos as usual are gorgeous.

  5. Sherlie Magaret
    March 30, 2016 at 8:01 am


  6. March 30, 2016 at 8:02 am

    How gorgeous your photography is, Mary! The lemon bars look so luscious and it just so happens that I picked up a huge bag at Target yesterday for $2.50. The girl at the check out I asked me what I was going to do with them, and I said, “I don’t know, but something”! Now I know, and thank you for the 🍋 Inspiration!

  7. March 30, 2016 at 8:04 am

    This sounds and looks so delicious. I love just about anything with lemon in it and the Rosemary sounds like an intriguing addition! I’ve had lemon with lavender and loved it too. I’ll have to copy this one.

  8. March 30, 2016 at 8:13 am

    So so pretty Mary, I love the shower of powdered sugar surrounding your luscious lemon bars…I love rosemary, especially in unexpected ways and I bet it is wonderful in this cookie crust. Thank you for the tip about the spray and parchment. I used your foil tip when I baked your carrot cake bars and wow, what a difference it makes in the ease of removing them from the pan and cutting them into pretty pieces, thank you!

  9. Roxanne
    March 30, 2016 at 8:47 am

    I needed a dessert for a church picnic this Sunday. This looks delicious, hope a few bars will make it to church! The tips with the parchment paper and cooling before slicing were VERY helpful. Thank you!

  10. March 30, 2016 at 8:54 am

    Yum, Mary, these look so good! I am inhaling as I scroll and thinking of the glorious scent of the lemon and rosemary. I’m making your lemon blueberry bars this weekend and I’m going to try the parchment paper instead of the foil! ~~I’m going to need the lemon fizz vodka too :)~~ Thanks for the tip and the beautiful photos. Linda

  11. March 30, 2016 at 9:04 am


  12. Jo
    March 30, 2016 at 9:15 am

    Mary, I must confess I’ve not used this herb very much except with chicken, however, I now have three wonderful recipes using rosemary! Of course, lemon always adds a refreshing taste to any treat. Everything looks so delicious. Thank you

  13. Carolyn
    March 30, 2016 at 9:44 am

    Your photos and presentation are divine.💛

  14. Brenda from Scotland
    March 30, 2016 at 10:03 am

    Can’t wait to make these for friends coming on Friday. Can I bake the night before and keep in fridge overnight?

    • March 30, 2016 at 10:41 am

      Hi Brenda! Yes, Wait to add cut the bars and dust with powdered sugar right before serving :)

      • Brenda from Scotland
        March 30, 2016 at 5:57 pm

        Thanks Mary – can’t wait to make these tomorrow evening! I hope they are as good as yours look!

  15. March 30, 2016 at 10:12 am

    Mary, I identify with your Rosemary being a hedge! We have one that is huge…I love it’s pungent smell and piney taste! With lemon and rosemary combination, I know these are delicious. I make a lemon Rosemary shortbread cookie that is a favorite! Happy Wednesday! Pam @ Everyday Living

  16. March 30, 2016 at 10:24 am

    As I’m trying to avoid sweets right now, I’m not going to make your fabulous goodies here but your pictures alone are a FEAST for the eyes! You are so creative in your photography – just love the pic where you took away one of the lemon squares which left a “space” in the powdered sugar and then put a piece of rosemary there (ie last pic). Gorgeous pics and display…and I’m sure the taste is out of this world as well.

  17. March 30, 2016 at 10:47 am

    Mary, you are TRULY an artist….the composition of the colors & the additional pieces around these AWESOME sounding bars make me drool. I adore anything lemon, as you well know. I can’t wait to try making these for my sewing sisters!!!!
    I really appreciate the tip about spraying the pan along with using parchment paper. Positively BRILLIANT idea!!

  18. March 30, 2016 at 5:11 pm

    Mary, These bars look so delicious! Would love for you to share this week at Simple & Sweet Fridays! Everything you make is divine!!

  19. March 30, 2016 at 6:07 pm

    Oh you lucky girl! My rosemary “shrub” died during a harsh winter a couple years ago… Let’s just say the replacements haven’t been as hearty… Your lemon bars sound like a real treat Mary-enjoy:@)

  20. Paula
    March 30, 2016 at 7:42 pm

    Looks wonderful, I love everything LEMON !! I did not know rosemary grows into a hedge !!

    I made lemon bars for Easter, but they were out of a box , shhhh ! I will have to make yours soon !!


    p.s. your measuring cup looks interesting, hmmmm.

  21. Cynthia Raines
    March 30, 2016 at 10:20 pm

    I LOVE LEMON, so will try for sure, Have never used Rosemary, so this will be interesting. They look SO delish! Thanks Mary.

  22. April 1, 2016 at 9:51 pm

    Not a fan of sweets or lemon, neither equate sugar with flavor like American majority. I do though loooove to bake for others! — esp. recipes I wouldn’t employ for myself. Rosemary and lemon pair nicely. This’ll make a light refreshing treat for workmates in summer. I can tell by the recipe that I’ll bump up the rosemary and zest in the bars & considerably reduce the filling’s sugar. As a foodie with keen visual proclivities, I’d dress ’em with rosemary sprigs — a lovely touch indeed. However, most of my (male) coworkers couldn’t care less so sayonara sprigs! ;)

  23. Maggie
    April 2, 2016 at 1:48 pm

    Looking for your recipe for Animal Cracker Popcorn Crunch

    • April 3, 2016 at 7:32 am

      Hi, You can find it here. In the future you can use the search bar on the right to quickly find what you are looking for :)

  24. April 3, 2016 at 7:25 pm

    I am always short on time, but the other day I looked at every fab pic I missed since Jan 1, I had SCADS to say, but then boom, i was out the door, still pinched for time with dinner plans, but I am newly caught up again and just want to say WOW IT WAS A FUN RIDE!

    I adore these bars, my favorite combo, especially when the rosemary is in bloom, your pics are just as sharp and sweet as the recipe! Ditto with the wisteria, it’s a favorite scent and brings endless joy. I found if you keep the woody part in cool water they bloom for days, IF your cats don’t yank them out to grab fresh wisteria water….

    Thanks for cranking out the beauty, I really miss having a garden, but living by the sea is not a bad trade off.. until I see that cherisned world of color!

  25. RS
    April 12, 2016 at 2:40 pm

    I made these bars and took to work today. They were quite a hit, now I am bringing in the recipe to share and have requests to make more for birthdays. Thank you.

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