Rosemary Lemon Bars

https://homeiswheretheboatis.net/2016/03/30/a-match-made-in-heaven-rosemary-lemon-bars/

Makes 20 – 24 bars

Crust Ingredients:

2 cups all-purpose flour

1/2 cup powdered sugar, plus more for dusting bars

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, room temperature

1 1/2 -cups sugar

2/3 cup lemon juice, freshly squeezed

2 teaspoons lemon zest

1/3 cup flour

Directions:

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 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 filling remaining ingredients and whisk until combined.

When the crust is done, stir to re-blend filling if necessary and pour onto hot 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 with small piece of rosemary if desired.

Store any leftover bars 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.