It’s been slowly turning into spring around these parts. It’s been raining and cloudy constantly, and the thermometer is barely hovering above 50-60 most days. That, plus wind and no sun means it is not warm.
We even tried to have a cook out and froze our butts off waiting for the food to cook and hurried inside to eat in warmth.
Ahh, Midwest seasons.
I’ve cooled off on baking super often, because Lord knows I don’t need a high volume of desserts in my house. But, I really felt like I needed some sunshine in my life, so I whipped up these bright, sweet and tangy lemon bars.
I used a recipe that involves beer. I love using alcohol in recipes. Beer is in abundance in our fridge, and I chose to use the only IPA we had lying around. It was probably hoppier than I would have liked. If you are an IPA drinker, choose a beer that is citrusy and balanced and not super aggressively hopped. If you’re not, adding in a balanced, not super flavorful beer will probably still work just fine. Steer clear of anything dark or flavored, though, as this will probably alter the flavor of the classic lemon bar we have going on here.
Don’t let this scare you away. I promise it’s not beer-y and really just lends another layer of flavor to the tasty lemon filling.
Speaking of the filling. This recipe has the perfect ratio of crust to filling. I think sometimes lemon bars are all crust or equally crust and filling. This one, my friends, is just the right amount crust. The crust is just a vehicle for the real star of the show.
Both Brent and my brother declared them the best lemon bars they’ve ever had. Brent said he didn’t even really like lemon bars but loved these. Yay! They really are good.
I actually own the cookbook the author of this recipe wrote. I have yet to make anything from it, but after making these I’m definitely diving into that sucker this weekend to see what other magic I can make.
These are really pretty, too. Look at them! So bright and sunny.
RECIPE: IPA Lemon Bars (16 servings)
Adapted slightly from this recipe.
- 1 c flour
- 1/3 c powdered sugar
- 6 Tbsp unsalted butter (cut into chunks)
- pinch of salt
Method: Either blend all ingredients in a food processor until butter is cut into very small pieces and mixed throughout, or stir dry ingredients together and cut in butter with a pastry cutter, fork, or rubbing it in with your fingers. (I started out using a food processor but it wasn’t working for me for some reason, so ended up blending it all up with my fingers.) Mixture will be dry and crumbly. Press into 8×8 pan and chill 15 min.
Preheat oven to 350
Bake crust for 20-25 min. let cool (at least 15 min – you don’t want a hot crust when you pour in filling)
While crust is cooling, make filling.
- 3 large eggs
- 1 1/2 c sugar
- 1/4 cup flour
- 2 tbsp corn starch
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup beer
- extra powdered sugar for dusting (optional)
Wisk eggs and sugar together until smooth. Wisk in flour and corn starch until combined. Stir in beer and lemon juice until well combined.
Pour filling over cooled crust and bake 20-25 minutes or more until center is set. (I had to bake mine for 30 min). Let cool slightly before putting into fridge. Refrigerate 2-3 hours before cutting.
For more tips on using beer in cooking or tons more beer and food recipes, check out The Beeroness!