Summer Shandy Lemon Bars
1/2 cup unsalted butter softened
1/4 cup granulated sugar
1 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all purpose flour
1/2 cup freshly squeezed lemon juice
1/4 cup Leinenkugel Summer Shandy
1 teaspoon lemon zest
powdered sugar for dusting
Preheat oven to 350 degrees F and grease an 8 x 8 nonstick baking pan.
Using your stand mixer, cream together butter and sugar until fluffy, about 2 minutes. Now mix in flour, vanilla, and salt until well combined.
Place dough in baking pan and press down until it fits evenly in the pan.
Bake for 15 minutes.
Let cool slightly, about 10 minutes, while you make the filling.
Using your whisk attachment, whisk together eggs and sugar for 60 seconds.
Add in flour, lemon juice, Summer Shandy beer, and lemon zest. Stir until fully incorporated.
Pour over slightly cooled crust and bake for an additional 20-25 minutes. Allow to cool completely before refrigerating. Cover with saran wrap and chill in the fridge overnight.
Before serving dust with powdered sugar and cut into bars!