Rosemary Lemon Bars

By MooK

Ingredients

• Crust
• 12 tablespoons unsalted butter, cut into 24 small pieces
• 1 1/2 cups all-purpose flour
• 1/4 cup Extra Fine Granulated Sugar
• 1/2 cup Confectioners Powdered Sugar
• 2 teaspoons minced fresh rosemary
• 1 teaspoon lemon zest
• 1 teaspoon salt
• .
• Filling
• 6 eggs
• 2 1/2 cups Extra Fine Granulated Sugar
• 1 tablespoon lemon zest
• 1 cup freshly-squeezed lemon juice
• 1 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• Dusting: Extra Fine Granulated Sugar

Preparation

Step 1

Preheat oven to 350°F.  Line a 9  x 13-inch baking pan withparchment paper, or grease with cooking  spray.
To make crust, pulse all ingredients together in a food process or until combined and crumbly.
Remove and press into the bottom of prepared baking pan in a flat layer.  Bake crust for 15 minutes, until lightly golden.  Remove and set aside.

Meanwhile, to make filling, whisk together all of filling ingredients until combined.  Pour over pre-baked crust.  Bake for 25-30 minutes or until filling is set in center. 
Remove bars and let cool to room temperature before slicing.  Dust with powdered sugar if desired, slice and serve.