Recipe - Lemon Citrus Bars

Desserts

Lemon Citrus Bars

It is peak citrus season. Brighten up a winter’s day with these sunny lemon bars made with a double dose of Villa Manodori Essenziale Lemon Infused Oil. We use it in the cookie dough and in the topping for extra lemony flavor. You can treat these as a blank slate. Dust them with powdered sugar, sprinkle with lemon zest, garnish each bar with a slice of dried lemon, a fresh berry or a dollop of whipped cream.

Ingredients:

Cookie Crust
10 tablespoons softened butter
2 tablespoons Villa Manodori Essenziale Lemon Extra Virgin Olive Oil
1 ½ cup flour
2 tablespoons brown sugar
½ teaspoon vanilla extract
½ teaspoon salt
Lemon Topping
2 cans sweetened condensed milk
⅔ cup lemon juice
Zest of one lemon
⅓ cup sugar
2 tablespoons Villa Manodori Essenziale Lemon Extra Virgin Olive Oil
6 tablespoons cornstarch
Pinch of salt

Preparation:

Time: 2 hours

Yield: 9 BARS

Make the Cookie Crust

Preheat your oven to 350° F and line an 8x8 inch pan with parchment.
Combine the butter, flour, brown sugar, and salt. Beat for 2-3 minutes until clumps start to form. Add the lemon-infused oil and vanilla extract. Continue to beat until a crumbly dough forms.
Press the dough into the pan, making sure to form an even layer. Use the back of a drinking glass or measuring cup to compact the dough. Bake15-20 minutes, until lightly golden brown.

Make the Lemon Topping

While the crust bakes, prepare the filling. Blend together the condensed milk, lemon juice, lemon zest, sugar, lemon-infused oil, cornstarch and salt.
Once the base is done baking, pour the filling over it. Return to the oven and bake an additional 25 minutes, until the filling has just set.
Cool for an hour at room temperature, then refrigerate 4-6 hours before slicing and serving. Garnish at will.