Dessert

Rosemary Meyer Lemon Bars

Rosemary Meyer Lemon Bars

If you love lemon bars, then you'll love this sweet, tart, and savory twist on the classic dessert. Created by our friend Christina Wong of Fruit + Flower Co., this infused treat is perfect for your next gathering with friends and family, or to snack on at home. It features a Meyer lemon custard baked on top of crumbly rosemary-infused shortbread.

In this recipe, Christina used the LĒVO C to make the rosemary-infused butter. LĒVO C is LĒVO's first-ever solution for large batch infusions. Holding up to 1oz of herb and 1L of liquid, the see-through basin allows you to watch your creative infusions come to life. Similar to its predecessor, LĒVO II, LĒVO C uses a gentle heat steeping process that results in cleaner tasting infusions, without the added chlorophyll you get with other infusion solutions. The machine features a default Activate (decarb) setting and customizable time and temperature for the Infuse setting.

Infused Rosemary Meyer Lemon Bars made with LEVO C

Want to use a Flower Infusion in this Rosemary Meyer Lemon Bars Recipe?

Christina infused her butter with rosemary, but you can use our basic how-to guide to infuse any — yes, any — herb into butter. Even the magical kind. You're welcome to substitute a flower infusion with the rosemary butter in this recipe if you're looking to add psychoactive effects to this dessert.

Tools to help you get Started:

Infused Rosemary Lemon Bars made with LEVO C

Once you've mastered this recipe, you might also enjoy these ones: 

About the Recipe Creator: 

Christina is the Founder & CEO of Fruit + Flower Co., a creative media company that brings together flower and food in intriguing and sometimes unexpected ways. She’s a CLIO award-winning storyteller, baked baker, culinary recipe developer, writer, content creator, and baking show host who has won numerous accolades for her imaginative and delectable creations. Her work has been featured in High Times, Cherry Bombe, MedMen’s EMBER Journal, and Kitchen Toke Magazine. 

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