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Blue Moon® White IPA and ginger add a unique, tasty twist to the classic lemon bar. Refrigerated pie crusts are used in place of a shortbread crust to make this recipe a breeze to prepare.
Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Bring crusts to room temperature according to package directions. Unroll pie crusts. Press crusts onto bottom and up sides of pan by 1 inch. Fold edges of crust under and press together to form a thick crust edge. Press seams of overlapping crusts in middle of baking dish together to seal. Pierce crusts with a fork.
Bake 8 to 10 minutes or until edges are golden brown. Remove from oven. Reduce heat to 325°F.
Mix sugar, flour, ginger and lemon peel in large bowl. Add eggs, beer and lemon juice; mix with wire whisk until well blended. Gently pour filling over crust.
Bake 30 to 35 minutes or until filling is set. Cool in pan on wire rack. Cover. Refrigerate overnight. Sprinkle with confectioners’ sugar, if desired. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.
I think lemon bars are good but Athenas place is better
sandy | June 13, 2017 |