Durant’s Lavender and Rosemary Lemon Bars
What is the best way to beat the summertime heat? We recommend a citrusy dessert paired with Dundee Hills Chardonnay. This lemon bar recipe from Durant holds a few special twists to make it the ultimate crowd-pleaser.
See recipe on Durant at Red Ridge Farms
Lavender Rosemary Shortbread Base
- 1 ¼ cups All-purpose flour, sifted
- ¼ cup White sugar
- ¼ cup Brown sugar
- 1 tsp Kosher salt
- 1 tbsp Fresh rosemary, finely chopped
- ½ cup Durant Olive Mill Rosemary Fused Olive Oil
Lemon Curd Filling
- 2 Whole eggs
- 4 Egg yolks
- 1 cup White sugar
- 1 cup Freshly squeezed lemon juice
- 1 tbsp Lemon zest
- 1 tsp Kosher salt
- ½ tsp Durant Kitchen Culinary Lavender
- 2 tbsp Durant Olive Mill Lavender Fused Olive Oil
- ⅓ cup Flour
Lavender Rosemary Shortbread Base
- Preheat oven to 325℉
- Grease and line an 8″x8″ baking dish with parchment paper, leaving enough sticking out two sides for easy removal
- In a mixing bowl combine the sifted flour, both sugars, salt, and finely chopped rosemary with a wooden spoon until fully combined.
- Slowly drizzle in Durant Olive Mill Rosemary Fused Olive Oil and mix until a coarse dough forms. Use your hands to crumble and break apart any dry lumps.
- Press the dough into the bottom of the parchment-lined baking dish until an evenly distributed layer of shortbread is formed
- Using a fork or chopstick, poke shallow dots throughout the dough to prevent puffing.
- Bake for 30-40 minutes, or until the top of the shortbread has turned golden brown, and remove from the oven (though the base does not need to cool before continuing).
Lemon Curd Filling
- While the shortbread bakes, vigorously whisk all of the curd ingredients together until well combined.
- Once the shortbread has finished baking, pour the lemon curd mixture over the shortbread base and return to the oven between 30-45 minutes (depending on your oven). They are ready when you can see a slight wiggle in the center but the edges stay completely set.
- Wait at least 30 minutes before cutting into the cooled bars but they taste best once they’ve chilled in a cold refrigerator overnight.
- Garnish with powdered sugar, Durant Kitchen Culinary Lavender, and lemon rings immediately before serving.