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. Your rosemary should look like specks of finely ground pepper and nothing bigger than that. Otherwise strain again. You will be removing most of the rosemary but that is ok.
Pour the strained mixture on top of your crust. Bake at 325 for 35-40 minutes or until the center is no longer jiggly.
Let cool at room temperature for 1 hour. Then cool in the fridge for 4 plus hours.
Top with powdered sugar and enjoy!