Another brewing + baking post (I told you we have been brewing lately!).
This time, we made a Meyer Lemon Belgian-style Saison Ale. One of our friends who brews with us brought back a ton of Meyer lemons from his family's home and we decided to brew with them. During the brewing process we only needed the zest of the lemons, as we'll add in some lemon juice when we transfer to the secondary fermenter. So, since we had a bowl full of zested Meyer lemons that would likely dry out and go to waste in the next week or so, we decided to bake some lemon bars while the beer was brewing on the stove. They were a hit and curbed our craving for Meyer lemons while we wait for the beer to finish fermenting.
Meyer Lemon Belgian Saison
1 lb Belgian 2 Row
1 1/2 lb Wheat
1/2 lb Wheat Flakes
2 oz Styrian Goldings (1 oz at 60 min; 1 oz at 30 min)
5 lbs dry malt extract
Saison ale blend yeast
Zest of 5 Meyer Lemons (added at completion of boil)
Juice of 1 -2 Meyer lemons (about 1/4 cup, added to secondary fermenter)
Meyer Lemon Bars
1/4 cup powdered sugar
3 tablespoons butter, softened
1/2 cup all purpose flour
3 large eggs
1/3 cup agave nectar
2 tsp grated lemon zest
1/3 cup fresh lemon juice
1 tsp vanilla
3 Tbsp all purpose flour
1/2 tsp baking powder
1/8 tsp salt
powdered sugar for dusting
Preheat the oven to 350 degrees.
Crust: Beat the powdered sugar and butter on medium speed until creamy. Gradually add the 1/2 cup flour and mix on low until the mixture resembles pea-size crumbs. Press the mixture into the bottom and up sides (about 1/4 to 1/2 inch) of 8 or 9 inch square baking pan and bake at 350 for 10-12 minutes.
Cool on a wire rack while you make the filling. Reduce oven temperature to 325 degrees.
Filling: Beat the eggs on medium speed until foamy. Add the remaining ingredients and beat on low until combined.
Pour the mixture over the crust and bake at 325 until set, about 20 - 25 minutes. Cool on wire rack and dust with powdered sugar before serving.