Preheat oven to 350º. Place flour, powdered sugar, salt, rosemary and zest in food processor. Pulse a few times to mix. Cut cold butter into ½ inch slices and add to food processor; pulse until butter is the size of small peas. Press this mixture evenly into a foil lined 9x13x1 inch baking pan. Bake 15 to 20 minutes; until crust is just starting to turn golden brown.
While crust is baking: in the same food processor put eggs, lemon juice and sugar. Pulse just a few times to blend. Let sit until crust comes out of the oven.
When crust is done: lower oven temperature to 325º, pulse egg mixture a few times to blend and then pour slowly on top of hot crust. Return to oven and bake just until set, about 20 minutes. It is done when the top no longer jiggles when you shake the pan.
Let cool on the counter and then refrigerate overnight so that the flavors can mingle. Carefully remove foil from pan and cut into 2x2 inch bars. Sprinkle with powdered sugar. Serve at room temperature.
I love the addition of fresh rosemary in my Meyer lemon bars…they complement each other nicely!
1. Preheat oven to 350’. Place flour, powdered sugar, salt, rosemary and zest in food processor. Pulse a few times to mix. Cut cold butter into ½ inch slices and add to food processor; pulse until butter is the size of small peas. Press this mixture evenly into a foil lined 9x13x1 inch baking pan. Bake 15 to 20 minutes; until crust is just starting to turn golden brown.
2. While crust is baking: in the same food processor put eggs, lemon juice and sugar. Pulse just a few times to blend. Let sit until crust comes out of the oven.
3. When crust is done: lower oven temperature to 325’, pulse egg mixture a few times to blend and then pour slowly on top of hot crust. Return to oven and bake just until set, about 20 minutes. It is done when the top no longer jiggles when you shake the pan.
4. Let cool on the counter and then refrigerate overnight so that the flavors can mingle. Carefully remove foil from pan and cut into 2×2 inch bars. Sprinkle with powdered sugar. Serve at room temperature.
Cooking with Laurie Figone
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Meet the Cook
I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE!