Beer Lemon Bars



  • ½ C granulated sugar
  • 1 C unsalted butter, softened
  • ¼ C Hop Slice
  • 2 C all-purpose flour
  • pinch of salt


  • 4 eggs
  • ¼ C all-purpose flour
  • 2 oranges, juiced
  • 4 Meyer lemons, juiced
  • 2 tsp lemon zest
  • ½ C Hop Slice
  • 1 ¼ C granulated sugar
  • pinch of salt


  1. Preheat oven to 350F
  2. In a large bowl, mix together ingredients for the crust
  3. Press the dough evenly into an ungreased 13×9” pan and roll a pint glass along the surface to evenly spread to each corner of the pan.
  4. Bake for 25 minutes, or until the crust just barely begins to brown.
  5. While the crust is in the oven, place the filling ingredients in a medium bowl and whisk together. Set aside until the crust is ready.
  6. Pour the filling over the crust and bake an additional 20 minutes, or until the filling sets and only jiggles ever so slightly when gently shaking the pan.
  7. Remove from oven and set aside until cool and firm. For best results, place in the refrigerator overnight and allow to come to room temperature before serving.
  8. Dust with powdered sugar, if desired. Serve with a pint of Hop Slice Summer Ale!