Recipe: From the Kitchen!

Originally published in The Equity Star monthly newsletter for our August edition. Sign up for our email list to get more stories, recipes, new announcements, and other fun things sent straight to your inbox!

Summer Session Lemon Bars

Try your hand at Chef Yvonne's Lemon Bars made with our Summer Session Lager. And don't forget to take a picture and tag us on social media!

Ingredients Shortbread Crust 170g Unsalted Butter 100g Granulated Sugar 1 tsp Lemon Zest 1/2 tsp Kosher Salt 1 tsp Vanilla Extract 250g All-Purpose Flour Lemon Filling 300g Granulated Sugar 25g All-Purpose Flour 1/4tsp Fine Sea Salt 2tsp Lemon Zest 60ml Equity Summer Session Beer 4 Large Eggs 180ml Lemon Juice 2tbs Powdered Sugar for sifting on top of bars when finished

Directions 1. Line a 13x9 baking sheet with parchment paper and coat sides with oil. 2. In a small bowl mix sugar, salt and lemon zest and vanilla. Stir in flow and butter until dough forms. 3. Press dough into pan evenly and use a fork to prick the dough. Freeze for 5 minutes. 4. Bake for 25-30 minutes at 325 or until dough is golden. Remove and increase oven temperature to 350. 5. In a separate bowl, add sugar, flour, beer, salt and lemon zest. Whisk in eggs then lemon juice. 6. Pour mixture over crust. 7. Return the pan to the oven and bake for 25 minutes or until the entire pan is solid. 8. Cool for at least 1 hour. 9. Remove and cut bars. Serve with sifted powdered sugar and enjoy.