Infused lemon squares

[Rozgreenburn]

I simply follow the directions for lemon bars but exchange infuse coconut oil or butter in place of regular butter, and add 1/2 oz ground bud powder. All the good stuff goes into the bottom crust. This was my first attempt so it will surely be refined as time goe by!

 

[Rozgreenburn]

I'm about to make another batch of these lemon squares. This time I'll half the amount of crust flour and replace it with graham crackers crushed. It should help hide the green and improve palatability. I'll post my results soon!

 

[Rozgreenburn]

All righty, they are on cooling racks in my anteroom. It's 45 degrees out there, but They are cooling slow cause I really want one. I think they will put my last batch to shame but I'm still gonna eat 'em Yup the full Monte!

 

[pwnytailjoe]

Did you eat all of the first ones already?

 

[Rozgreenburn]

Did you eat all of the first ones already?

Only half, this new batch is so much nicer. I will try to post my recipe soon. I can't right now because the second lemon square just hit! Oh yeah, these are what I was trying for! One of the two pans is a surprise Christmas present to my sister in law and her husband. If I was a dick, I'd give them the first batch. Just can't walk that way.
I think my next edibles may be some strawberry tarts.

 

[HBZ]

I simply follow the directions for lemon bars but exchange infuse coconut oil or butter in place of regular butter, and add 1/2 oz ground bud powder. All the good stuff goes into the bottom crust. This was my first attempt so it will surely be refined as time goe by!

Is that ground bud powder decarbed?

 

[Rozgreenburn]

Is that ground bud powder decarbed?

Not this batch, I just ground up popcorns and thrichs. Still pretty darn hot though!

 

[Rozgreenburn]

Sorry for the delay my friends. Here is how I put these together.

CRUST
I zip of finely ground herb
1 cup each of SR flour, Crushed graham crackers and 1 cup of infused oil [replaces butter]
1 TB Vanilla
1 TSP lemon baking emulsion

FILLING
1 cup of brown sugar
1 C regular sugar
1/2 C all purpose flour
1 TSP baking powder
3/4 C lemon juice
1 TB lemon extract.
4 large eggs

Topping
1/4 cup powdered sugar
1/8 cup citric acid[sugar]

Mix all crust ingredients together till mixed completely but still like course crumbs
Line 1, 9 x 13 or 2, 8 x 8 pans with parchment paper
Press crust mix firmly and evenly into the pans and bake for 10 - 12 minutes at 350

Combine all filling ingredients
Mix very well
pour filling into hot crust and continue baking 12 -15 minutes at 350 or until the edges just start to brown.

Mix topping sugars
pour 1/2 the topping on the final product and shake around until all is lightly dusted
pour excess topping off the pans
cool completely
remove with the parchment paper
I cut an 8 x 8 pan into 16 pieces.

I am always making edibles and I find the easiest way to store the is to freeze the on a cookie sheet, and the I stack 'em neatly in a coffee can. Since they are individually frozen, I can pull them out 1 at a time, if I wish.

I hope you enjoy this as much as I do

 

[Rozgreenburn]

Updated lemon bars.

The following changes have been made to my filling, and I think it's much better.
Replace the 1 cup of sugar with 1 cup of powdered sugar,
Increase self-rising flour from 1/2 cup to 1 cup,
Add 1 box each of lemon pudding and lemon Jello,
Add 2 cups whole milk,

I recommend decarbing the flower that goes in the crust.
This recipe has no actual fruit in it, but it's fast and easy!