Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup cannabis-infused butter, softened
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Special equipment needed:
- 8x8 inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
2. In a mixing bowl, whisk together 1 cup of flour and 1/2 cup of powdered sugar. Add in 1/2 cup of softened unsalted butter and 1/4 cup of cannabis-infused butter. Mix until the dough comes together.
3. Press the dough evenly into the prepared baking pan. Bake for 15-20 minutes, or until lightly golden brown.
4. While the crust is baking, prepare the lemon filling. In a mixing bowl, whisk together 2 large eggs, 1 cup of granulated sugar, 1/4 cup of fresh lemon juice, and 2 tablespoons of lemon zest.
5. In a separate bowl, mix together 1/4 cup of flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Add the dry ingredients to the wet ingredients and whisk until smooth.
6. Pour the lemon filling over the baked crust. Bake for an additional 20-25 minutes, or until the filling is set.
7. Let the Canna-Lemon Bars cool completely in the pan. Once cooled, dust with 1/4 cup of powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes 9-12 servings.
Nutritional information:
Each serving contains approximately:
- Calories: 276
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 0.5g
- Protein: 3g
Substitutions for ingredients:
- Regular unsalted butter can be used instead of cannabis-infused butter.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Lime juice and zest can be used instead of lemon for a Canna-Lime Bar.
- Add 1/4 cup of shredded coconut to the crust for a tropical twist.
- Top with whipped cream or a dollop of cannabutter for an extra kick.
Tips and tricks:
- Make sure the crust is pressed evenly into the pan to ensure even baking.
- Use fresh lemon juice and zest for the best flavor.
- Let the bars cool completely before dusting with powdered sugar to prevent it from melting.
Storage instructions:
Store the Canna-Lemon Bars in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat, place the bars in the oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Canna-Lemon Bars on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Lemon or lime slices
Pairings:
- Iced tea
- Lemonade
- White wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Grilled vegetables
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to properly label and store any cannabis-infused ingredients to prevent accidental ingestion.
- Always wash your hands and utensils before and after handling cannabis-infused ingredients.
Food history:
Lemon bars originated in the United States in the early 20th century. The recipe has since become a classic dessert, with variations including lime, orange, and raspberry.
Flavor profiles:
The Canna-Lemon Bars have a sweet and tangy lemon flavor with a buttery crust.
Serving suggestions:
Serve the Canna-Lemon Bars as a dessert or as a sweet snack.
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