Here at Odell Brewing, we’ve decided that nothing goes together quite like hops and lemons. That’s why this IPA Lemon Bar recipe is our go-to for a summer treat. The hops cut the sweetness of the bars in that oh-so-perfect, must-go-back-for-seconds kind of way. Thank you to our friend The Beeroness for allowing us to share this recipe with you. We used our classic IPA – American style, with new varieties of highly aromatic American hops to create a distinctive bitterness profile and an incredible hop character. Enjoy!

Ingredients

Crust:
1 cup flour
1/3 cup powdered sugar
6 tbs unsalted butter
pinch salt
Filling:
3 large eggs
1 ½ cups sugar
¼ cup flour
2 tbs corn starch
1/3 cup freshly squeezed lemon juice
¼ cup IPA beer
Powdered sugar for dusting
Yield: 10 to 12 cookies
Directions

In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.
Press into the bottom of a greased 8X8 pan (for a 9×13 pan, double the entire recipe).Chill for 15 minutes.
Preheat oven to 350.
Bake at 350 for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes (this will help the crust and the filling to stay in two distinct layers.)
In a large bowl whisk together the eggs, sugar, flour and corn starch. Add in the lemon juice and beer, stir until combined. Pour the filling over the cooled crust. Bake until the center has set, about 20 to 25 minutes. Allow to cool slightly before refrigerating. Chill for 2 to 3 hours before cutting. Dust with powdered sugar before serving.

*Permission to use recipe granted by Jackie Dodd of The Beeroness.