Rosemary Lemon Bars

Start by preheating your oven to 350°F, then line a 9 x 13-inch pan with parchment paper. We’ll start with the crust. In a large bowl, whisk together flour, sugar, rosemary, zest and salt. Then add the vanilla and butter using a pastry cutter to blend until the mixture resembles coarse crumbs or you can use a food processor to pulse the ingredients together. Sprinkle mixture into prepared pan and press with fingers into even layer over entire pan bottom and about 1/2-inch up sides. Bake crust until edges turn lightly golden brown, about 20 minutes. While the crust is baking, mix the filling so it’s ready to pour on the hot crust.

For the filling, in a medium bowl, beat the eggs. Add the remaining filling ingredients and whisk until combined. When the crust is done baking, stir to re-blend filling if necessary, then pour onto hot crust. Reduce oven temperature to 325°F. Bake until the filling feels firm when touched lightly, about 20-25 minutes. Transfer pan to wire rack and cool completely. For easier cutting chill bars in refrigerator a couple of hours. Dust with powdered sugar before cutting and serving. Store any leftover bars in airtight container in refrigerator. Enjoy!