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lemon rosemary shortbread bars

Lemon Rosemary Shortbread Bars

These lemon rosemary shortbread bars are buttery, lightly sweet, and gently herby. Fresh lemon zest adds brightness, while rosemary brings a soft, cozy flavor. Simple to make, easy to slice, and perfect for tea, gatherings, or quiet afternoons.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 Bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup 225 g unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tablespoon fresh rosemary very finely chopped
  • Zest of 1 large lemon
  • 2 cups all-purpose flour
  • ½ teaspoon fine sea salt
Optional Lemon Glaze
  • ¾ cup powdered sugar
  • 1½ –2 tablespoons fresh lemon juice

Method
 

  1. Heat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a bowl, beat butter and sugar until smooth and pale.
  3. Mix in lemon zest and chopped rosemary.
  4. Add flour and salt. Mix just until the dough comes together.
  5. Press dough evenly into the prepared pan. Smooth the top.
  6. Bake for 35–40 minutes, until set and lightly golden on the edges.
  7. Let cool fully in the pan.
  8. If using glaze, mix powdered sugar with lemon juice and drizzle on top.
  9. Slice into bars or squares and serve.

Notes

  • Always use fresh rosemary, not dried. It gives better flavor and texture.
  • Let the bars cool before slicing. Warm shortbread breaks easily.
  • These bars taste even better the next day.
  • Store in an airtight container at room temperature for up to 5 days.