Our lemon tree is loaded with fruit this time of year, and the rosemary "tree" is always ready to contribute to a good cause.

I just couldn't pass up a chance to make these lemon bars!

The rosemary-lemon combo is hard to beat.

The crust on these bars is rich and buttery.

You will not be disappointed!

If you love the rosemary-lemon combo as much as I do, you might want to try the Rosemary-Lemon Martini.

SO delicious!

ENJOY!

Serves	18
Prep time	10 minutes
Cook time	50 minutes
Total time	1 hour
Meal type	Dessert
Slightly adapted from recipe on	The Kitchy Kitchen

These lemon-rosemary squares have a delicious buttery cookie crust. The powdered sugar and sprigs of rosemary as garnish make for a gorgeous display.

Step 1
Preheat oven to 350ºF. Grease 9x13 glass baking dish (I simply spray bottom and sides with Pam).
Crust
Step 2
In mixer with paddle attachment, combine flour and butter, add powdered sugar and vanilla. Spread this dough on the bottom of the greased baking dish. Bake for approximately 20 minutes, until lightly golden brown. Set aside to cool before topping with filling.
Filling
Step 3
Whisk together the eggs and sugars until fully. Add the lemon juice, lemon zest, rosemary, and vanilla. Whisk to combine. Add flour, baking powder, and salt and whisk until just combined.
Bake
Step 4
Pour filling over the cooled crust and bake at 350ºF for 30 minutes. Cool and sprinkle with powdered sugar. Garnish with sprigs of rosemary, if desired.