Description
A perfectly sweet, buttery shortbread topped with an ooey, gooey, lemon filling!
Ingredients
- FOR THE CRUST:
- ½ cups Unsalted Butter, Softened
- ¼ cups Sugar
- 1 cup Flour
- 1 teaspoon Vanilla
- ¼ teaspoons Salt
- FOR THE FILLING:
- 4 whole Large Eggs
- 1-½ cup Granulated Sugar
- ¼ cups Flour
- ½ cups Freshly Squeezed Lemon Juice
- ¼ cups Leinenkugel Summer Shandy Beer
- 1 teaspoon Lemon Zest
- 1 pinch Powdered Sugar, For Dusting
Preparation
Preheat oven to 350 F and grease an 8 x 8 non-stick baking pan.
For the crust:
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. Remove from oven. Let it cool slightly, about 10 minutes, while you make the filling.
For the filling:
In the clean bowl of your stand mixer, using your whisk attachment, whisk together eggs and sugar for 60 seconds. Add 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. Remove from oven.
Allow to cool completely before refrigerating. Cover with plastic wrap and chill in the fridge overnight.
Before serving dust with powdered sugar and cut into bars!
