Lemon and rosemary oaty bar slice

Nici Wickes introduces a savoury note to her lemon slice recipe, hence the rosemary, as well as loading some oats into the base to give it a more interesting texture. Give it a try!

By Nici Wickes
  • 45 mins cooking
  • Makes 16
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 75 gram butter
  • 3 tablespoon sour cream
  • 3/4 cup flour
  • 1/2 cup oats
  • 3 tablespoon icing sugar
  • 1 tablespoon fresh rosemary, finely chopped
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoon cornflour
  • 1/2 teaspoon baking powder
  • 3 eggs
  • icing sugar, for dusting


  • 1
    Preheat oven to 180°C. Line a Swiss roll tin.
  • 2
    For the base, put the butter, sour cream, flour, oats, icing sugar and rosemary in a food processor. Mix until it forms a soft dough ball. Transfer to the prepared tin and press into an even layer. Bake for 20 minutes or until lightly golden.
  • 3
    While the base cooks, make the topping. Mix the sugar, lemon juice, lemon zest, cornflour, baking powder and eggs in a food processor (no need to wash it between base and topping) until well combined. Pour over the cooked pastry base and bake a further 25 minutes until just set.
  • 4
    Dust with icing sugar when cold, then cut into slices with a hot knife.


  • Always zest lemons before you use the juice. Store the zest, wrapped in foil, in the freezer for future cooking.

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