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Lemon Rosemary Shortbread Bars

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These Lemon Rosemary Shortbread Bars combine buttery, melt-in-your-mouth shortbread with bright lemon zest and a subtle hint of rosemary, all topped with a tangy lemon glaze. Perfect for brunches, parties, or whenever you need a little square of sunshine.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 2/3 cup (135g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • Zest from 2 large lemons (about 2 tablespoons)
  • 1 tablespoon fresh rosemary, very finely chopped (or 1 teaspoon dried, chopped extra fine)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
  • Additional lemon zest, optional, for garnish
  • Extra rosemary sprigs, optional, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine granulated sugar and lemon zest. Rub zest into sugar with your fingers until fragrant and slightly damp.
  3. In a large bowl, beat softened butter with the lemon-sugar mixture and salt using an electric mixer (or sturdy spoon) for 2-3 minutes until light and fluffy.
  4. Beat in finely chopped rosemary and vanilla extract until evenly combined.
  5. Gradually add flour, mixing on low until just combined. If dough is crumbly, knead gently by hand until it holds together.
  6. Press dough evenly into prepared pan. Prick surface lightly with a fork.
  7. Bake for 28-32 minutes, or until edges are just turning golden and center feels set. Start checking at 25 minutes.
  8. Let shortbread cool in pan for 10-15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before glazing.
  9. For the glaze, whisk powdered sugar with 2-3 tablespoons fresh lemon juice until thick but pourable. Adjust consistency as needed.
  10. Pour glaze over cooled shortbread and spread evenly. Garnish with extra lemon zest or rosemary sprigs if desired.
  11. Let glaze set for 20-30 minutes. Cut into 16 squares with a sharp knife or bench scraper, wiping blade between cuts.

Notes

For best results, use room temperature butter and zest lemons before juicing. Finely chop rosemary to avoid large, overpowering pieces. Let bars cool completely before glazing for a neat finish. Bars can be made gluten-free or dairy-free with simple swaps. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze unglazed bars for up to 2 months.

Nutrition

Keywords: lemon rosemary shortbread bars, lemon dessert, easy shortbread, spring dessert, brunch, buttery bars, citrus, rosemary, glaze, nut-free, make ahead, picnic, tea party, vegetarian

Find it online: https://jodierecipes.com/lemon-rosemary-shortbread-bars-recipe-easy-buttery-dessert/