Lemon Saison Bars
The balance between the butter-rich crust and the light sour tang of the lemon all mixed with a spicy and complex Belgian-style ale takes these Lemon Saison Bar cookies to a new height. Just a touch of orange adjusts the sweet-to-tart ratio in the custard layer of this bar cookie recipe.
Makes: 9 x 13 pan of bar cookies
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2010 | Issue #43
A wonderful version of a lemon bar, adding the Belgian yeasty flavors found in a saison | farmhouse ale.
| Servings | Prep Time |
| 18 bar cookies | 15 minute |
| Cook Time | Passive Time |
| 35 minute | 1 hour |
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A wonderful version of a lemon bar, adding the Belgian yeasty flavors found in a saison | farmhouse ale.
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Ingredients
Shortbread Crust Ingredients:
- 3 cup flour, all-purpose
- 1/4 cup sugar, organic
- 1/4 cup Dry Malt Extract (DME) available at Beer Beer and More Beer
- 1 teaspoon salt, kosher
- 1 cup butter, unsalted preferably organic and European style, cold and cut into cubes
- 2 each egg yolks, extra large,
- 1 teaspoon vanilla extract, Bourbon based
- 2 tablespoon cream, heavy or whipping preferably organic
Lemon Saison Topping Ingredients:
- 3 cup sugar, organic
- 1/2 cup flour, all-purpose
- 3 each lemons, Meyer, zested, yellow part only (about 1/4 cup worth)
- 2/3 cup lemon juice, Meyer
- 1 each orange zest, orange part only
- 1/4 cup orange juice,
- 1/2 cup Saison | Farmhouse Ale such as Saison | Farmhouse Ale
- 8 each egg, extra large, at room temperature
- 6 each egg yolks, extra large, at room temperature, saving the egg whites for another use
- 1/2 teaspoon salt, kosher
- 1 cup Malt Powdered Sugar, recipe here
Servings: bar cookies
Units:
Instructions
Shortbread Crust Directions:
- Preheat the oven to 350°F | 177°C.
- In the bowl of a food processor, add the flour, sugar, dry malt extract and salt. Pulse to mix until thoroughly combined. Remove the top and add in the cubed butter. Pulse the butter until it has been cut into the flour mixture and resembles pea-size pellets in the bowl. Next, add the egg yolks, vanilla and cream, pulsing until just combined. If this is over-mixed, the crust will toughen. Empty the bowl into a non-greased 9-by-13-inch pan. Press the dough into the pan, creating an even layer across the bottom of the pan. Place into the center of the preheated oven and bake until a light golden-brown color forms around the edge of the pan, about 22 - 24 minutes. Remove the pan from the oven and let cool slightly. Drop the temperature of the oven to 325°F | 163°C.
Lemon Saison Topping Directions:
- In a mixer or large bowl, with a whisk, add the sugar and flour, mixing well. Add the lemon zest and juice, orange zest and juice, beer, eggs, egg yolks and salt. Mix on high speed for 3 - 4 minutes, until the mixture is light and bubbly. Pour this egg mixture over the cooked shortbread crust. Place into the center of the oven and bake for another 28 - 35 minutes. The bar cookie will be done when the egg mixture is set, with a light crust atop, but not browned.
- The custard will be set and fairly firm. Remove from the oven and let cool to room temperature before cutting into squares. Top the squares with a liberal dusting of confectioners’ sugar to finish.
Recipe Notes
Recipe Variations:
- A lemon meringue pie cookie can be created by taking four of the leftover egg whites, 1/4 teaspoon cream of tartar, 1/2 cup sugar and a pinch of salt into the bowl of an electric mixer. Whisk until stiff peaks form, and then spread onto the cooked and set cookie. Place the pan of cookies back into the oven (set to 325°F | 163°C) for 15 minutes, or until the meringue is golden brown. Cool and serve.
- The Lemon Saison Topping can be made separately and used in place of a lemon curd by mixing all the ingredients together and placing into a pot over medium heat. Stir until the mixture thickens, about 175°F | 79°C and then remove from the heat.
Other Cookie Recipes:
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