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+ servings

Lemon rosemary shortbread bars

5 from 7 votes
Creamy lemon rosemary shortbread bars are a soft yet sturdy rosemary infused shortbread cookie crust with zesty rosemary lemon curd. They're simple to whip up, but oh so decadent and a true ode to spring. They're truly the perfect way to celebrate the herbaceous season ahead.
Print Recipe
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

Ingredients

  • For the rosemary shortbread cookie crust:
  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 2 sprigs fresh rosemary
  • For the rosemary lemon curd:
  • ½ cup freshly squeezed lemon juice sieved
  • 3 large eggs - yolks only
  • ½ cup sugar
  • cup unsalted butter at room temperature
  • 2 tablespoons lemon zest
  • 2 sprigs fresh rosemary

Instructions

Shortbread base:

  • In a mortar and pestal or food processor, make a lemon rosemary sugar by adding your rosemary, lemon zest and sugar. Finely process until it's a very fine sugar.
  • Place your rosemary lemon sugar you just combined + your lemon juice into your butter & salt. In a stand mixer or a large bowl of a stand mixer, cream butter by mixing for five minutes or until the butter has taken on a deeper yellow color on low speed, that’s a good indicator that your ingredients are creamed.
  • Add in your vanilla and flour and stir well, eventually using your hands to create a dough. The dough starts off as a crumbly dough, but comes together with ease once you work it with your hands.
  • Press dough into the prepared pan - parchment paper-lined pan. Poke holes with a fork to prevent your shortbread from bubbling. Bake in the preheated oven for 30 minutes, or until golden brown. Your cookie may still appear soft and fluffy. It will harden more once removed from oven. While it's in the oven, make your lemon rosemary curd.

2. The rosemary lemon curd:

  • In a mortar and pestal or food processor, make a lemon rosemary sugar by adding your rosemary, lemon zest and sugar. Finely process until it's a very fine sugar.
  • Mix your lemon zest, lemon juice, eggs, and rosemary lemon sugar until well combined
  • Pour mixture into double boiler or heatproof bowl.
  • Place bowl over simmering (not boiling) water in a medium-size pan.
  • Once your water is simmering, reduce heat. You do not want to overcook your eggs.
  • Stir continuously to ensure eggs are not overheating.
  • Continue mixing for 10 minutes, finally adding your butter and mixing until completely incorporated.
  • Sieve the curd over your cooled cookie crust and let it cool in your fridge for at least two hours before serving.

Notes

what is lemon curd?
Lemon curd is typically made of four basic ingredients: egg, sugar, lemon, and butter, which are gently cooked together, until thick, and then allowed to cool, forming a soft, smooth, flavor-packed spread. In this adaptation, we use rosemary sugar.
How long do these bars last?
Up to five days in the refrigerator
Can I freeze these bars?
Yes, but if you want to freeze them, freeze the shortbread cookie and rosemary lemon curd separately. Assemble after thawing.
How do I store them?
In an airtight container, at room temperature or in the refrigerator.
Can I add other herbs?
Absolutely. Basil mint or thyme would be divine here as well.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 78mg | Fiber: 1g | Sugar: 12g
Servings: 18 bars
Calories: 236kcal
Author: All recipes by Sarah Buckley