IPA Lemon Bars

Summertime seems to bring an abundance of fresh lemons and we always seem to have some in our kitchen, whether it is for cooking, baking or cocktails. Once they start to turn just past the point of being ripe, lemon bars are one of my go to recipes to use them up before they go to waste. 

We took our favorite traditional lemon bar recipe and gave it a beer and barley twist, because why not?! The two secret game changing ingredients: IPA beer and barley flour. 

These lemon bars are sure to please beer lovers and non, with their lemony, hoppy filling and buttery, barley shortbread crust. CLICK HERE for a free printable recipe card and keep scrolling below for the full recipe.


IPA Lemon Bar Recipe        

Serves: 20 Squares


1/2 lb. Butter (softened)                                 

1/2 c. Granulated Sugar                                 

1 c. All Purpose Flour                                     

1 c. Barley Flour                                             

Pinch of Salt                                                   


6 Large Eggs (Room Temp.)   

3 c. Granulated Sugar

2 tbsp. Grated Lemon Zest

1/2 c. IPA Beer

1/2 c. All Purpose Flour

1/2 c. Barley Flour

Confectioners Sugar                                              


Preheat oven to 350 degrees. For the crust, cream together butter and sugar. Combine the flour and salt, until just mixed. Dump the dough onto a well flour surface and form into a ball. Flatten the dough and press into a 9x13x2 inch baking sheet, building up a ledge on the sides. Chill for 20 minutes. Bake the crust for 20 minutes or until lightly browned. For the filling, whisk together the eggs, sugar, lemon zest, and flours. Pour over crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature or chill in refrigerator. Dust with powdered sugar and enjoy!

Adopted from- Ina Garten's Lemon Bar Recipe