A crisp infused shortbread base carries the cannabis while the lemon layer stays bright, tart and clean.
This recipe was built as an original cannabis adaptation of a proven mainstream recipe format, with the infused ingredient placed where it makes culinary sense instead of simply replacing every gram of fat. The goal is better flavor, reliable texture and easier portioning.
Why this recipe works
- Keeping the infusion in the shortbread preserves a sharp, fresh lemon filling.
- Pouring the filling over a hot crust helps the layers bond cleanly.
- A full chill produces the sharp square edges that perform well in recipe photography.
The infusion strategy
This recipe uses cannabutter in a controlled part of the formula, then uses conventional ingredients for the rest of the structure. That keeps the food tasting like the dish first and an edible second. Before cooking, estimate the strength of your infusion with the THC potency calculator, then divide the finished batch into equal portions.
Lifted Lemon Bars
Dose deliberately: potency depends entirely on the strength and amount of your infusion. Calculate the full batch, divide evenly and label infused food clearly. Effects from edibles can be delayed.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup powdered sugar, plus more for finishing
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- 2 tablespoons cannabutter, melted
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1/2 cup fresh lemon juice
Instructions
- Step 1. Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving an overhang on two sides.
- Step 2. Whisk 3/4 cup flour, powdered sugar and salt. Stir in the melted plain butter, cannabutter and vanilla until a soft dough forms. Press evenly into the pan.
- Step 3. Bake the crust 18 to 20 minutes, until lightly golden at the edges.
- Step 4. While the crust bakes, rub the lemon zest into the granulated sugar with your fingertips. Whisk in 3 tablespoons flour, then the eggs and lemon juice until smooth.
- Step 5. Pour the lemon mixture over the hot crust. Bake 20 to 22 minutes, until the center is just set and no longer sloshes when the pan is nudged.
- Step 6. Cool 1 hour at room temperature, then chill at least 2 hours. Lift out, dust with powdered sugar and cut into 16 equal bars.
Make it better
- Use fresh lemon juice; bottled juice tastes flatter in a simple custard.
- Rub zest into sugar before adding liquid to release more citrus oil.
- Wipe the knife between cuts for clean layers.
Potency, portioning and serving
Do not assume a standard THC number from a spoonful of cannabutter, oil or honey. Strength varies dramatically by flower, concentrate, extraction efficiency and the amount of infused base used. Calculate the entire batch first, then divide by the exact number of servings above. If you want a lighter batch, reduce the infused ingredient and replace the difference with its non-infused equivalent.
For a consistent batch, mix thoroughly and cut or portion by weight when practical. Clearly separate infused food from ordinary food and keep it away from children and pets.
Storage and make-ahead
For the best texture, cool the recipe completely before storing. Keep leftovers airtight and follow the storage guidance in the FAQ below. If freezing, portion first so you do not need to thaw the entire batch at once.
Questions about Lifted Lemon Bars
Can I use cannabis coconut oil instead of cannabutter?
Yes, use the same amount of a solid-at-room-temperature infused coconut oil in the crust.
Why are my lemon bars runny?
They likely need more bake or chill time. The center should be set before cooling, then refrigerated until fully firm.
Can I freeze lemon bars?
Yes. Freeze without powdered sugar for up to two months, thaw in the refrigerator, then dust before serving.