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5 mg/ barWeekend project

Brown Butter Lemon Bars, Cut 24 Ways

Baked Elf Chef
House Kitchen
Adapted from Lemon Bars with Shortbread Crust (Sally's Baking Addiction — Sally McKenney) — rewritten with the infusion and dose worked in.
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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 · 24 bars · 120 mg total

Brown butter shortbread crust:10 Tbsp (142 g) unsalted butter, for browning6 Tbsp (85 g) infused butter, 20 mg THC per Tbsp (120 mg total), softened½ cup (100 g) granulated sugar2 tsp vanilla extract½ tsp salt2 cups + 2 Tbsp (265 g) all-purpose flourLemon filling:2 cups (400 g) granulated sugar6 Tbsp (46 g) all-purpose flour6 large eggs1 cup (240 ml) fresh lemon juice (about 4 lemons)2 tsp lemon zest (optional)Confectioners' 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 Brown Butter Lemon Bars, Cut 24 WaysILLUSTRATION

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.