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5 mg/ barWeekend project

Almond Shortbread Lemon Bars, Cut by the Ruler

Baked Elf Chef
House Kitchen
Adapted from Recipe: Heavenly Lemon Bars with Almond Shortbread Crust (The Kitchn) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Your dose · per bar

Written at 5 mg per bar. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 bars · 80 mg total

Crust (no dose here): 8 Tbsp (113 g) plain unsalted butter, softened and cut into chunks½ cup powdered sugar1 cup all-purpose flour¾ cup almond meal (or an extra ¾ cup flour)½ tsp saltLemon curd (carries the dose): 4 large eggs plus 4 large egg yolks1 cup granulated sugarZest of 5–6 lemons¾ cup fresh lemon juice (5–6 lemons)¼ tsp salt4 Tbsp (57 g) plain unsalted butter, cubed4 Tbsp (57 g) infused butter, cubed, ~20 mg THC per Tbsp = 80 mg totalPowdered sugar for dusting, optional
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Almond Shortbread Lemon Bars, Cut by the RulerILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F, rack in the middle. Line an 8×8-inch pan with a parchment sling with overhang on two sides.
  2. Beat the plain softened butter with the powdered sugar until pale and creamy, scraping the bowl once or twice.
  3. Add the flour, almond meal and salt and beat on low just until a crumbly dough forms that holds when squeezed. Press it into the pan in an even layer, compacting it with the flat bottom of a glass, and prick all over with a fork.
  4. Bake the crust 20–25 minutes, until the edges are golden.
  5. While it bakes, whisk the eggs, yolks and granulated sugar in a 2-quart saucepan, then whisk in the zest, juice and salt. Set a fine strainer over a bowl beside the stove.
  6. Cook over medium heat, stirring constantly and scraping the corners, until the curd thickens enough to coat a spoon — about 68 °C / 155 °F, roughly 8–10 minutes. Never let it boil. Strain it into the bowl at once.
  7. Let the strained curd stand 2 minutes to drop below scalding, then stir in the plain butter cubes and the infused butter until both have fully melted. Keep stirring another 30 seconds, scraping the sides, until the curd is glossy and completely uniform — that even suspension is what makes every bar the same 5 mg.
  8. Pour the curd over the hot crust and tilt the pan to level it. Return to the 175 °C / 350 °F oven for 10–15 minutes, until the edges are set and only the centre jiggles.
  9. Cool completely on the counter, then cover and refrigerate at least 4 hours or overnight. Lift out by the parchment, mark a 4×4 grid and cut 16 bars with a hot, wiped knife. Dust with powdered sugar if you like — the dusting is decoration, not dose.
  10. Label the container: Almond Shortbread Lemon Bars · 80 mg THC total · 5 mg per bar · 16 bars · made [date] · 21+ only.