This morning, we put the icing on the cake for your 4th of July picnic or party!
Bill and Kristi Kloos from Frost Bake Shop served up a recipe for a delicious summer dessert.
- Frost Bake Shop
- Retail Store
- 394 S. Grove Park
- Laurelwood Shopping Center
- (901) 682-4545
Frost Bake Shop – Lemon Bars
Cookie base ingredients:
9 ounces unsalted butter (room temp)
9 ounces all-purpose flour
2 ounces rice flour
4 ounces powdered sugar
½ teaspoon Kosher salt
Cookie base method:
Step 1: Pre-heat oven to 325 degrees.
Step 2: Mix both flours, powdered sugar, salt and butter in large bowl until stiff dough forms.
Step 3: Press into bottom of cooking pan.
Step 4: Bake at 325 for 30 minutes.
Step 5: Let cool (and keep oven on).
Topping ingredients:
4 whole large eggs
14 ounces granulated sugar
20 ounces all-purpose flour
½ teaspoon baking powder
4 ounces fresh squeezed lemon juice
½ ounce lemon zest
Topping method:
Step 1: Mix eggs and sugar until smooth.
Step 2: Slowly add flour and baking powder.
Step 3: Add lemon juice and zest.
Step 4: Mix until smooth.
Step 5: Pour over top of cooled cookie base.
Step 6: Bake at 325 for 25 minutes or until topping is set.
Step 7: Check to see if it is done by slightly tilting the box back and forth.
Step 8: Let cool and top with powdered sugar.
Step 9: Cut, serve and enjoy!
