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.



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.
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