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Starting from Brown Butter Lemon Bars, Cut 24 Ways by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 5 mg per bar (120 mg across 24). Pick a dose per bar: the batch total and every dose figure in the recipe below follow it. The serving count stays at 24 unless you change it below.

Custommg

5 mg/ barsame as the original · 120 mg in the batch

So far this is Brown Butter Lemon Bars, Cut 24 Ways unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Brown Butter Lemon Bars, Cut 24 Ways by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- Brown butter shortbread crust:
- 10 Tbsp (142 g) unsalted butter, for browning
- 6 Tbsp (85 g) infused butter, 20 mg THC per Tbsp (120 mg total), softened
- ½ cup (100 g) granulated sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups + 2 Tbsp (265 g) all-purpose flour
- Lemon filling:
- 2 cups (400 g) granulated sugar
- 6 Tbsp (46 g) all-purpose flour
- 6 large eggs
- 1 cup (240 ml) fresh lemon juice (about 4 lemons)
- 2 tsp lemon zest (optional)
- Confectioners' sugar for dusting (optional)

Steps:
1. Heat the oven to 163 °C / 325 °F. Line a 9×13 glass baking pan with parchment, leaving an overhang on the long sides so the slab lifts out whole. (Glass, not metal, for this one.)
2. Brown the 10 Tbsp plain butter in a small pan over low heat: let it foam, stir steadily, and pull it off when the flecks are toasted and it smells nutty. Pour it into a bowl, flecks included, and let it cool until barely warm.
3. Stir the softened infused butter into the cooled brown butter until it melts in and the fat is uniform — no hot pan, no second heating.
4. Mix the sugar, vanilla and salt into the butter, then stir in the flour until you have a thick, even dough. Keep stirring past the point where it looks done; the dose is spread by this mixing.
5. Press the dough into the pan in a flat, even layer, right into the corners — thin patches and thick patches are the only real dosing risk in this recipe. Use a flat-bottomed glass to level it.
6. Bake 20–22 minutes, until the edges are just barely golden. Prick the warm crust all over with a fork, not quite through to the bottom, and leave it in the pan.
7. Sift the filling sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice and zest, until smooth.
8. Pour the filling over the warm crust and bake 22–26 minutes, until the centre no longer ripples when you nudge the pan.
9. Cool completely at room temperature (about 2 hours), then chill 1–2 hours. Properly cold bars cut clean and equal.
10. Lift out by the parchment, dust with confectioners' sugar if you like, and cut a strict 4×6 grid — three cuts the long way, five the short way — wiping the knife between cuts. Keep leftovers in the fridge.
11. Start low, go slow: one bar, then wait two hours before another.
12. Label the container: Brown Butter Lemon Bars · 120 mg THC total · 5 mg per bar · 24 bars · made [date] · 21+ only.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

120 mg ÷ 24=5 mg/ bar

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per bar

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.