- 2 c all-purpose flour
- 1/2 c powdered sugar, sifted
- 1 tbsp. fresh rosemary, chopped
- 1/4 tsp. salt
- 3/4 c unsalted butter, cubed
- 1/3 c all-purpose flour
- 1 tsp. baking powder
- 4 large eggs, lightly beaten
- 2 c granulated sugar
- 1 tsp. lemon zest
- 1/3 c lemon juice, freshly squeezed
- 2 tbsp. unsalted butter, melted
- 1/2 c sifted powdered sugar
- 2 tsp. whole milk
- Preheat the oven to 350 degrees F and prepare a sheet pan with baking spray.
- Combine the flour, powdered sugar, rosemary, and salt in a large mixing bowl.
- Cut in the ¾ cup butter with a pastry blender until the mixture is crumbly.
- Spoon the mixture into the greased pan and press firmly and evenly into the bottom.
- Bake for 15 minutes until the crust is lightly browned. Set aside and cool.
- In a small bowl, combine the 1/3 cup flour and baking powder. Stir well.
- In a separate large bowl, combine the eggs, granulated sugar, lemon zest, lemon juice, and butter. Stir well.
- Stir the flour mixture into the wet mixture. Combine thoroughly.
- Pour the mixture over the cooled crust.
- Place in the oven and bake for 18-20 minutes or until set. Let cool completely on a wire rack.
- While the bars are cooling, prepare the icing for the top.
- Combine the powdered sugar and milk. Stir until smooth.
- Spoon into a small resealable bag; seal bag. Using scissors, cut a tiny hole in one corner of the bag.
- Cut bars into one-inch squares.
- Drizzle the icing over the bars. Let stand until set.
- Alternately, top with whipped cream and garnish with rosemary.