- 1 cup pecans
- 1½ cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into cubes
- 7 large eggs
- 2½ cups granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon freshly grated lemon zest
- 1 cup fresh lemon juice (from about 6 small lemons)
- 2 teaspoons fresh rosemary, finely chopped
- Confectioners' sugar, for dusting
I love a savory twist in my desserts; it takes the edge off the sweetness and adds an earthy element that even non-dessert lovers won’t be able to resist!
Technique tip: Take the bars out of the oven when the curd is still the slightest bit jiggly; they will firm up and set as the bars cool.
Swap option: Any herb can work here: Try thyme or sage in place of the rosemary.
Special equipment required: Food processor
Heat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang.2.
For the crust: place pecans in a single layer on a sheet tray and bake for 8 minutes in the ovenuntil toasted and fragrant, stirring halfway through. Remove and allow to cool slightly.3.
In a food processor, pulse together the flour, pecans, sugar, and salt. Add chilled butter andpulse until the mixture is crumbly. Turn out the dough into the prepared pan and press it intoan even layer using your fingertips. Bake until the edges are just beginning to brown, 18 to 22minutes.4.
For the curd: Meanwhile, in a large bowl, whisk together the eggs and the granulated sugar,then whisk in the flour, followed by the lemon zest and juice. Allow the mixture to stand untilfoam appears on top, 2 to 3 minutes, then skim off and discard the foam.5.
Remove the pan from the oven. Pour the lemon curd evenly over the hot crust, then sprinkle therosemary evenly over the top. Return the pan to the oven and continue baking until the fillingis just set (still a touch jiggly) in the center, 15-20 minutes. Let cool completely in the pan on awire rack, then refrigerate until chilled, at least 30 minutes and up to 1 day. Cut into 24 bars anddust with confectioners' sugar and serve.
Make ahead: The bars keep, covered and refrigerated, for up to 3 days, or frozen for up to3 months. I recommend freezing before cutting if you are making ahead, but you can also freezebars individually. Wrap them in parchment paper and then in heavy-duty foil to avoid freezer burn.Let thaw at room temperature, then dust with confectioners sugar just before serving.