Zesty Lemon Basil Bars
I’ve always been fascinated by herbs in desserts—lavender shortbread, rosemary cookies, and thyme-scented cakes.
But basil in something sweet? That was new territory for me.
After seeing chefs pair it with strawberries and chocolate, I wondered what would happen if I added it to tangy lemon bars.
The result was unexpectedly amazing—the basil adds a fresh, subtle complexity that makes these bars truly unforgettable.
Why You’ll Love This Recipe
These lemon basil bars strike the perfect balance between tart and sweet, with an unexpected herbal note that makes them truly special.
The buttery shortbread crust provides a sturdy foundation for the silky smooth filling, while fresh basil adds a subtle complexity that will have your guests asking for the secret ingredient.
They’re perfect for summer gatherings, but honestly, I make them year-round whenever I need a bright pick-me-up.
Ingredients You’ll Need
For the crust:
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup cold butter, cubed
- ¼ teaspoon salt
For the filling:
- 4 large eggs
- 1½ cups granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons fresh basil, finely chopped
- ⅔ cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- ¼ teaspoon salt
- Powdered sugar for dusting
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How to Make These Lemon Basil Bars
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- For the crust: Mix flour, powdered sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press firmly into the prepared pan.
- Bake the crust for 20 minutes or until light golden brown. Remove from oven but keep it on.
- While the crust bakes, make the filling: Whisk together eggs and sugar until well combined. Add flour and salt, whisking until smooth. Stir in lemon juice, zest, and chopped basil.
- Pour the filling over the hot crust and return to the oven. Bake for 25-30 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
- Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Using the parchment paper overhang, lift the bars out of the pan. Cut into squares and dust with powdered sugar just before serving.
Be sure to use fresh lemons and basil for the best flavor, and store in an airtight container in the refrigerator for up to 5 days.
Enjoy!
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Zesty Lemon Basil Bars
A refreshing twist on the classic lemon bar, this dessert combines bright citrus flavor with the subtle, aromatic essence of fresh basil. A buttery shortbread crust provides the perfect base for the smooth, tangy lemon filling, creating a unique and delightful treat that’s perfect for any occasion.
- Total Time: 0 hours
- Yield: 16 bars
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- For the crust: Mix flour, powdered sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press firmly into the prepared pan.
- Bake the crust for 20 minutes or until light golden brown. Remove from oven but keep it on.
- While the crust bakes, make the filling: Whisk together eggs and sugar until well combined. Add flour and salt, whisking until smooth. Stir in lemon juice, zest, and chopped basil.
- Pour the filling over the hot crust and return to the oven. Bake for 25-30 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
- Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Using the parchment paper overhang, lift the bars out of the pan. Cut into squares and dust with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
