2014 Denver Taproom Cookie Contest Winner

18 November 2015

Kristi Peltz
Meyer Lemon Utah Sage Saison Squares paired with Utah Sage Saison

Brown Butter Lemon Squares
Makes 24 lemon squares
Though it makes 24 nice-size squares, 20you can cut them in half to make bite-size treats. These will hold in an airtight container for up to a week.

The brown butter shortbread crust
• 8 ounces brown butter, chilled until solid then brought to room temperature
• 3/4 cup sugar
• 1/3 cup packed brown sugar
• 2 cups flour
• 1 teaspoon salt

The lemon topping
• 6 eggs
• 2 1/4 cups sugar (use 2 cups if using Meyer lemon juice)
• zest of 2 lemons
• 3/4 cup freshly squeezed lemon juice (Meyer if available)
• ¼ cup Utah Sage Saison reduction
• 1 cup flour
• confectioner's sugar, for garnish

Instructions: Preheat the oven to 350°.
In a stand mixture fitted with a paddle attachment, cream brown butter with both sugars until light and creamy, 2-3 minutes. Add flour and salt, and mix slowly just until it has come together into a thick, ragged dough.
Press dough firmly and evenly into the bottom of a 9-by-13-inch baking dish. Bake for approximately 15 minutes, until the edges are just beginning to brown.
While the dough is baking, whisk together the sugar and flour, after whisking add eggs, lemon zest, juice, and saison reduction until just combined. Remove the crust from the oven, and pour lemon mixture evenly over the top while it is still warm. Return to the 350° oven and cook until the custard is set and the top has a nice crust, about 35 minutes.
Remove from oven, let cool, and cut into squares. Dust the top with confectioner's sugar and serve with Epic Utah Sage Saison.

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