Soft, buttery and bright with lemon zest — this Mediterranean-style shortbread is a dessert that feels rustic and refined. Rosemary adds a gentle herbal lift that makes every bite memorable.
Ingredients
- 1 cup butter, room temperature
- ½ cup sugar
- 2 cups flour
- Zest of 1 lemon
- ½ tsp chopped fresh rosemary
- Pinch of salt
- Optional: coarse sugar & extra zest on top
How to Make It
lemon rosemary shortbread
- Preheat oven to 170°C.
- Cream butter and sugar. Add flour, salt, lemon zest, rosemary.
- Press dough into lined baking pan.
- Bake 18–20 minutes, edges just golden.
- While warm, sprinkle zest + coarse sugar.
- Cool fully, slice into bars.
Mediterranean Notes
- Prefer rustic texture? Use semolina for ¼ of the flour.
- Serve with lemon tea or Greek mountain tea.
- Store in a sealed tin — even better the next day.
Short Make-Ahead Tips
- Dough can be made 2 days in advance — fridge wrapped.
- Baked bars keep 5–6 days at room temp.
If you love citrus-bright desserts, you may also like the Citrus & Olive Oil Pudding (Crema Mediterranea) on The Mediterranean Living. For lifestyle pairing, read Mediterranean Morning Rituals — Slow Living, Sunlight & Calm. And for nutrition perspective, Harvard Health explains balanced sweets within healthy eating.
A tray, a lemon, a sprig of rosemary — sweetness made simple.
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