Pucker Up | Meyer Lemon Bars with Rosemary Pine Nut Shortbread Recipe

Ingredients

• 1¼ cups unbleached all purpose flour
• ½ cup confectioners' sugar
• ½ teaspoon salt
• 1 tablespoon minced rosemary
• ⅔ cup pine nuts
• ½ cup (one stick) unsalted butter, sliced
• Filling
• 7 large egg yolks
• 2 large eggs
• 1 cup plus 2 tablespoons granulated sugar
• ⅔ cup Meyer lemon juice (from 4 or 5 medium lemons)
• pinch salt
• ¼ cup (1/2 stick) unsalted butter, sliced in several pieces
• 3 tablespoons heavy cream
• ¼ cup Meyer lemon zest (reserved from juiced lemons)
• confectioners' sugar, for garnish
View Full Recipe at Flour Arrangements