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rosemary shortbread bars

Rosemary Shortbread Bars with Lemon

These rich, buttery shortbread bars are delicious with the notes of lemon and fresh rosemary!
Course Dessert
Cuisine American
Keyword Lemon, rosemary, shortbread
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 9 people
Calories 339kcal


  • 2 cups all purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon finely chopped fresh rosemary
  • 1 cup unsalted, cold butter cut into 1 inch cubes
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon salt


  • Heat oven to 325 degrees. Using your food processor or stand mixer, pulse or mix together flour, sugar, rosemary and salt. Add butter, and lemon zest and pulse until the dough resembles bread crumbs. Pulse a few more times until the dough start to come together, but don't over process. Dough will not be smooth and may seem dry. 
  • Press dough into an ungreased 8- or 9-inch-square baking pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Allow to cool slightly. Cut into squares,  while still warm.


Recipe adapted from the New York Times Rosemary Shortbread recipe.


Calories: 339kcal | Carbohydrates: 36g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 439mg | Potassium: 35mg | Sugar: 14g | Vitamin A: 630IU | Calcium: 10mg | Iron: 1.3mg