Pairing: Jackelope Brewing, Lovebird – Strawberry/Raspberry Hefeweizen

½ Pound Butter, room temperature
½ Cup Granulated Sugar
2 Cups All Purpose Flour
6 Extra Large Eggs, room temperature
3 Cups Granulated Sugar
2 Tablespoons Grated Lemon Zest (6 lemons)
1 Cup Freshly Squeezed Lemon Juice
1 Cup All Purpose Flour
1 ½ Pints Fresh Raspberries
½ Cup Granulated Sugar
½ Cup Water
1 Cup Heavy Whipping Cream
Pinch of Kosher Salt
2 Drops Vanilla Extract
2 Tablespoons Confectioner’s Sugar


Crust: Preheat oven to 350 degrees
Using stand mixer with paddle attachment…cream ½ pound butter with ½ cup sugar until light and fluffy, add flour and salt till just mixed. Put the mixture onto floured counter and mix until it forms a ball. Flour your hands and flatten the dough evenly into a 9x13x2 baking dish creating a ½ inch edge all around (to hold the filling). Refrigerate for 1 hour.
Bake for 15-20 minutes – watch closely as you only want a light brown color to form on the crust. Cool on a wire rack.

In a large mixing bowl whisk the eggs well, add sugar and whisk until light, add zest, lemon juice and flour and blend well. Pour the mixture over the cooled crust and bake another 30-35 minutes to let the filling set. Remove from oven and cool completely on wire rack. Refrigerate 30 min before cutting and serving. Serving size is a 2 or 3 inch square.

In a small saucepan add raspberries, water and sugar. Bring to a boil, stirring often, for about 5 min. Remove from heat and use a fine mesh strainer to remove all the seeds. Add sauce back into the pan, lower heat and simmer another 3-4 minutes. Remove and put in airtight container, refrigerate until completely cool.

Chantilly Cream:
Using a stand mixer with the whisk attachment (clean glass or aluminum bowl only) add the heavy whipping cream, confectioner’s sugar and vanilla. Beat until stiff. Keep in refrigerator until ready to use.

On a desert plate place 1-2 tablespoons of the coulis, using the back of the spoon make circle to help spread the coulis on the dish while keeping a circular shape. Place the lemon bar on the coulis. Add a generous dollop of Chantilly cream and a sprig of fresh mint for garnish.