- Prep Time: 45m
- Cook Time: 45m
- Yield: approximately 100 (1-inch) squares
- Category: Dessert
Ingredients
Cookie Base
- floured baking spray
- 4 sticks unsalted butter
- 1 c confectioners’ sugar, plus more for garnish
- 1 tbsp. diced fresh rosemary
- 4 c all-purpose flour
Lemon Filling
- 4 c granulated sugar
- 1/2 c all-purpose flour
- 1 tsp. baking powder
- 8 large eggs, beaten
- 3/4 c freshly squeezed lemon juice
- 1 tsp. lemon zest
Instructions
- Preheat the oven to 350 degrees F and grease a half sheet pan (13 x 18 inches), with edges, with floured baking spray.
- Melt the butter in a large bowl in the microwave.
- Add the confectioners’ sugar and flour to the melted butter and mix until well blended.
- Press into the greased half sheet pan.
- Sprinkle the rosemary over top of the dough batter and press down to incorporate.
- Bake the cookie base for 15 to 20 minutes or until golden brown.
- While the crust is baking, make the lemon filling; stir together the sugar, flour, and baking powder in a large bowl.
- Add the eggs, lemon juice, and lemon zest and mix until well blended.
- Pour the mixture over the hot crust and bake for another 20 to 25 minutes.
- Note: This pan will be very full and the lemon filling will go to the top of the pan. Be very careful when placing the pan in the oven for the second bake. The half sheet pan is the perfect height for the lemon bars, but I also suggest aluminum foil on the rack below the pan in the oven in case it spills over.
- Let the bars cool completely.
- Sprinkle with confectioners’ sugar and cut into 1-inch squares.
