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.