Yields: 9 bars
Ingredients
Cookie Crust
10 tablespoons softened butter
2 tablespoons TAO Lemon Pressato 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 TAO Lemon Pressato Olive Oil
6 tablespoons cornstarch
Pinch of salt
Directions
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 Pressato Olive 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. Bake 15-20 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 for 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.