Rosemary Whole-Wheat Lemon Bars


I know a bunch of you are struggling with triple digit temperatures right now and I’m guessing you are not in the mood to turn on the oven. I get it, and I’m sorry to be tempting you with these Rosemary Whole-Wheat Lemon Bars. I probably should be writing about lemonade or lemon drops or lemon ice-cream.  I know it’s not fair, but here in Seattle, we are having nearly perfect summer weather – sunny and comfortable, with temperatures in the high 70’s.

A breeze is blowing through my screen door, the fog is lifting, there is a nice low-tide, beachy smell drifting in, and I’m drinking a cup of coffee and eating a Rosemary Lemon Bar for breakfast.  Really, it couldn’t be a nicer day.

Maybe you should come for a visit. I’d love to serve you one of these lemon bars. Fresh rosemary and a whole-wheat crust make them a delicious change from the ordinary – kind of like this sunny weather we’re enjoying!

Rosemary Whole-Wheat Lemon Bars
Recipe Type: Dessert
Author: A Passionate Plate
Serves: 16 pieces
Fresh rosemary and a whole wheat crust make these lemon bars a delicious change from the ordinary.
  • 1 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1 Tbsp. chopped fresh rosemary
  • 1/4 tsp. salt
  • 8 Tbsp. butter
  • 1/4 cup fresh lemon juice
  • 1 cup granulated sugar
  • 2 Tbsp. lemon zest
  • 2 Tbsp. all purpose flour
  • 1 Tbsp. chopped fresh rosemary
  • 1/2 tsp. baking powder
  • 3 eggs
  2. Preheat the oven to 350 degrees. Line a 9″ square baking dish with a piece of foil and spray it well with non-stick spray.
  4. Combine the whole-wheat flour, all-purpose flour, powdered sugar, fresh rosemary, and salt.
  5. Use a pastry cutter or a fork to cut the butter into the flour until the mixture resembles small crumbs.
  6. Press the dough firmly and evenly into the bottom of the foil-lined pan.
  7. Bake at 350 degrees until the crust is lightly browned, about 20 minutes.
  9. While the crust is baking, combine the lemon juice, granulated sugar, lemon zest, all-purpose flour, chopped fresh rosemary, baking powder and eggs. Whisk together until the mixture is smooth.
  10. Pour the filling onto the hot crust and return the pan to the oven for another 20 minutes or until the filling is set. Remove from the oven to cool.
  11. SERVE:
  12. When the bars have cooled, remove them from the pan and carefully peel away the foil from the sides of the bars. Sprinkle with additional powdered sugar, cut into squares and serve.


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  2. Dorothy Fairman says:

    Thanks for the invite, Mary! I love lemon and Anything with rosemary!!! When I come to visit Joy and Toby in Aug., I’ll bring pics of my rosemary ; HUGE. Rosemary is our main GREEN in the desert and it grows anywhere.!!! Javalena love to snack on it, and rattlesnakes love to “hide” under it! 🙁 Really enjoy A Passionate Plate!!!

  3. Marilyn Gordon says:

    Wish I could fly out TODAY and share a cup of coffee and breakfast with you. Lemon Bars are a favorite of mine and I request them from Gay Ann on my BD. Will share this recipe with her.

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