Rosemary Lemon Bars Straight out of Imperial Sugar’s recipes and Gimme Some Oven! Prep time : 20 minutes Bake/Cook time : 25 minutes Yield : 13 x 9-inch pan INGREDIENTS Crust 12 tablespoons unsalted butter, cut into 24 small pieces 1 1/2 cups all-purpose flour* 1/4 cup Imperial Sugar Extra Fine Granulated Sugar 1/2 cup Imperial Sugar Confectioners Powdered Sugar 2 teaspoons minced fresh rosemary 1 teaspoon lemon zest 1 teaspoon salt Filling 6 eggs 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar 1 tablespoon lemon zest 1 cup freshly-squeezed lemon juice 1 cup all-purpose flour* 1/2 teaspoon vanilla extract For Dusting: Imperial Sugar Extra Fine Granulated Sugar *Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.) DIRECTIONS Preheat oven to 350°F. Line a 9 x 13-inch baking pan withparchment paper, or grease with cooking spray. To make crust, pulse all ingredients together in a food process or until combined and crumbly. Remove and press into the bottom of prepared baking pan in a flat layer. Bake crust for 15 minutes, until lightly golden. Remove and set aside. Meanwhile, to make filling, whisk together all of filling ingredients until combined. Pour over pre-baked crust. Bake for 25-30 minutes or until filling is set in center. Remove bars and let cool to room temperature before slicing. Dust with powdered sugar if desired, slice and serve.