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These Easy Rosemary Lemon Bars are made with a soft, shortbread crust, infused with rosemary and a smooth, creamy lemon filling beautifuleatsandthings.com

Easy Rosemary Lemon Bars

Servings 15
Author Beautiful Eats & Things


  • 1 & ½ sticks Danish Creamery European Style Butter cut into small pieces
  • 1 & ½ cups cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar plus more for dusting
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon lemon zest
  • ½ teaspoon salt


  • 6 eggs
  • 2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1 & ½ tablespoons tablespoons lemon zest
  • 1 cup freshly-squeezed lemon juice
  • 1 teaspoon vanilla extract


  1. Pre-heat oven to 350 degrees F and line the bottom of a 9×13 baking pan with parchment paper. Set aside.
  2. To make the crust, add Danish Creamery European Style Butter, flour, powdered sugar, granulated sugar, minced rosemary, lemon zest, and salt to a blender or food processor. Pulse until mixture forms a crumbly dough. Place the dough into the pan and press it evenly into the bottom. Bake the crust for about 15-20 minutes, or until the edges are lightly browned. Remove from the oven and set aside.
  3. To make the filling, whisk together the eggs, granulated sugar, lemon juice, lemon zest, flour, and vanilla extract. Pour the filling on top of the crust and bake for 25-30 minutes, or until the middle is set. Remove from the oven and let cool to room temperature before slicing.
  4. Cut into squares and sprinkle with powdered sugar. Enjoy!