Rosemary & Lemon Bars

This make-ahead recipe is perfect for a large service. It can be made several days ahead, cut, wrapped, and plated within minutes. And the blend of lemon and rosemary is just the refreshing, slightly elevated take on a classic we all want at the end of a great meal. Enjoy!


1 Cup Unsalted butter (room temperature)

2 Cups Flour

1/2 Cup Powdered sugar

1 Teaspoon Vanilla 



4 Eggs

1 Cup Granulated sugar

1 Cup Packed light brown sugar

1/3 Cup Fresh lemon juice

1 Teaspoon Lemon zest

1 Teaspoon Fresh rosemary (chopped very fine)

1 Teaspoon Vanilla extract

1/4 Cup Flour

1/2 Teaspoon Baking power

1/4 Teaspoon Salt

Preheat oven to 350ºF. Grease 9x13 glass baking dish. 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.

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. 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.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.