clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
lemon rosé bar on plate with fork and bite taken out of bar

Lemon Rosé Bars

  • Author: Mansee
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9x9 pan 1x
  • Category: Dessert


If you love rosé wine and you love a classic lemon bar then you'll LOVE these lemon rosé bars! A sweet, buttery crust topped with a perfectly tart, lemony and slightly floral filling. This is such a great summer dessert!


  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 3/4 cups sugar, divided
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 1/4 cups flour, divided
  • 4 eggs
  • 6 tablespoons fresh lemon juice 
  • 6 tablespoons rosé wine 
  • Zest from 1 lemon (optional)
  • Powdered sugar, for serving


  1. Preheat oven to 325.
  2. In a large bowl, add 8 tablespoons (1 stick) melted butter, 1/4 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon salt. Mix well until combined. Add 2 cups flour and stir until everything comes together and you have a soft dough. Press dough into a buttered or parchment-lined 9x9 pan in a single layer.
  3. Bake for 16 minutes or until the edges start to turn light brown. As soon as you take the pan out of the oven, use a fork to poke holes all over the crust (but don't go all the way through to the bottom of the pan!). 
  4. While the crust bakes, make the filling by whisking together 4 eggs, 6 tablespoons lemon juice, 6 tablespoons rosé and lemon zest (if using). Sift in 1 1/2 cups sugar and 1/4 cup flour and mix to combine.
  5. Pour filling over warm crust. Place pan back in oven and bake for 20 minutes or until center is set. The pan might still be a little jiggly, but use the center as a guide. 
  6. Let bars cool completely before serving. Dust a little powdered sugar on top, if desired. 
  7. Store leftover lemon rosé bars in the fridge for 5-7 days. They can also be frozen easily - place cut bars on a baking sheet and freeze for at least 1 hour. Individually wrap each frozen bar in plastic wrap or parchment paper and then store them all in a large bag or container.

Recipe adapted from Sally's Baking Addiction


  • It should go without saying, but if you are just looking for a great classic lemon bar recipe you can use this and just replace the rosé with more lemon juice! You can also mix and match the amounts of each, as long as you get 3/4 cup at the end (i.e. you could do 1/2 cup lemon juice + 1/4 cup rosé if you want).