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.
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.
Once complete, dispense and set aside to cool. Store in the fridge using Herb Block Trays.
Rosemary Meyer Lemon Bars:
Preheat the oven to 350°F and line a square 8x8-inch baking pan with parchment paper.
In the bowl of a stand mixer using the paddle attachment, cream together rosemary butter and powdered sugar until light and fluffy, 1-2 minutes.
Add flour and salt until combined.The mixture will come together from a grainy sandy texture to a cohesive cookie dough as it beats together.
Press the dough evenly onto the bottom of the prepared baking pan.
Put in to the oven and bake for 20 minutes, until the edges are slightly golden.
Start making the lemon custard mixture while the shortbread is baking. In the bowl of the stand mixer, beat together eggs, egg yolks, and sugar on medium speed for 2-3 minutes until the mixture is light and frothy. Mix in Meyer lemon juice, lemon zest, and vanilla low speed, increasing speed slowly until well-combined. Mix in flour and baking powder until incorporated.
Remove shortbread from the oven and place on a heat proof surface. Pour the lemon custard mixture over the hot shortbread, and carefully return to the oven to bake for an additional 20 minutes until set, the top will look crackled.
Take out of the oven, cool completely, and refrigerate at least 2 hours or overnight to make the lemon bars easier to slice. Use a sifter to dust the tops with powdered sugar before serving.
it doesn’t seem the rosemary is dried before infusing. why is this? how do we know when its okay to dry first or not neccessary. ——— LEVO Oil Infusion, Inc. replied: If you’re using fresh rosemary, you will dry first!
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1 comment
erika
it doesn’t seem the rosemary is dried before infusing. why is this? how do we know when its okay to dry first or not neccessary.
———
LEVO Oil Infusion, Inc. replied:
If you’re using fresh rosemary, you will dry first!
Leave a comment
All comments are moderated before being published.
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