These bars have a buttery shortbread crust and are filled with a sweet and tart lemon custard with a fresh herby undertone of rosemary!
- salted butter - flour - salt - vanilla extract
- sugar - flour - eggs - egg yolks - lemon juice - zest from 3 lemons - rosemary
In the bowl of a stand mixer, put all of your ingredients and mix until combined. Your crust should be the consistency of sand.
In a 9x13 inch pan, place a sheet of parchment paper. Then place your crust mixture in the pan. Press your mixture down into the pan.
Bake your crust at 325 for 20 minutes. Let cool.
In a food processor, blend together your sugar, lemon zest and rosemary.
In a large bowl whisk together your sugar mixture, flour, eggs, yolks, and lemon juice.
Strain your mixture about 4 times, until all of the chunks of rosemary are out and your mixture is completely smooth.
Strain your mixture about 4 times, until all of the chunks of rosemary are out and your mixture is completely smooth.