Meyer Lemon Rose Bars with Candied Rose Petals

It's already starting to feel like Springtime here in Santa Barbara, as evidenced by my slightly sunburned shoulders after a long bike ride over the weekend. What lovely parting gift- and a gentle reminder from me to you to always put on sunscreen, people! Over the last couple of days I've also planted some colorful pansies in the yard, gotten up bright and early for a morning hike with the girls, dusted off the grill and started dining al fresco again. I've even gotten a head start on my spring cleaning- I guess you could say the time change and warmer weather have put quite a spring in my step!

These bright and sunny lemon bars were also inspired by the coming season, but I didn't want to make your typical, run of the mill lemon bar. I definitely wanted to incorporate some sort of twist, so I used wonderfully mild Meyer lemons instead of regular lemons, and added rosewater and a garnish of candied rose petals for a delicate floral element. How perfect would these be at a bridal or baby shower? Or brunch. Or a tea party. Or anytime really.

A couple of little side notes before you try these out: first of all, when it comes to your candied rose petals, make sure your roses are unsprayed and free of any chemicals- no one wants to eat flower preservatives, am I right? I purchased some organic roses from the farmers market, which were even less expensive than those at the flower shop, so in my opinion that's the best way to go.

Also, I adapted this recipe from the Barefoot Contessa's traditional lemon bar recipe and simply added in my rosey hints to make it mine. Ina's recipe calls for a 30-35 minute baking time but I found that my lemon bars set much sooner, so I changed the cooking time to 20-25 minutes in my recipe. Best to keep an eye on them if you try this out, and good luck!

makes about 12 squares
for the candied rose petals:
Petals torn from 2-3 unsprayed roses
1 egg white, lightly beaten
1/2 cup caster sugar (superfine)

for the crust:
2 sticks unsalted butter, room temperature
1/2 cup sugar
2 cups flour
1/8 tsp. salt

for the filling: 
6 eggs, room temperature
3 cups granulated sugar
2 tbsp. lemon zest
1 cup freshly squeezed Meyer lemon juice
3 tsp. rosewater
1 cup flour
Confectioners' sugar, for dusting

1. To  make the candied rose petals, place caster sugar in a small bowl, brush petals on both sides with egg white and dip in the sugar, shaking to remove excess. Place petals in a single layer on a parchment lined baking sheet and allow to air dry for 2-3 hours.
2. For the crust, add the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and cream on medium speed until mixture becomes light and fluffy.
3. In a separate bowl combine the flour and salt. Reduce mixer to low and add flour and salt to the butter until just mixed.
4. Gather dough into a ball on a well-floured surface, then press with fingers into a 9 x13 inch baking sheet, bringing the dough 1/2-inch up on each side of the pan. Place pan in freezer for about 15 minutes, then bake the crust for 15 to 20 minutes or until golden. Remove from oven and cool on a wire rack.
5. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, rosewater and flour until smooth. Pour over the cooled crust and bake for 20-25 minutes or until the filling is set.
6. Cool to room temperature, then cut into squares, dust with confectioners' sugar and top with candied rose petals.


  1. I love your twist of adding the candied rose petal. And of course, I am sure meyer lemon bars taste so much better than regular lemon ones. Sweeter and more fragrant. Love to try this!
    By the way, Santa Barbara is a beautiful city! :)

    1. Yes, I think using meyer lemons is so complimentary with the rose petals. Thanks for stopping by!

  2. I cant wait to try this recipe. I love lemon bars and rose water. the combination has to be amazing!

    1. Thanks Shelly, let me know how it turns out if you try it!