The normal Saturday morning wake-N- bake has a slightly different connotation today. Dabbed out, and tired of using my lungs to get high, after last weekend’s 420 celebrations out in Denver. Today, as the soothing rain continues to fall intermittently back in California, this seems like the perfect opportunity to relax around the house and do a little domestic multitasking.
Turning the TV on, and tuning it to ESPN with the volume down, while cranking up some music to soothe the savage beast – it’s time to get the cooking utensils out and throw the baking apron on. Because it’s time to start off the weekend with some delicious wake and bake, lemon dream pot bars.
Preparation: First, fire up the oven – preheating it to 350°F. Second, line your baking pan with tinfoil, then grease the foil to avoid sticking when the lemon dream pot bars are done baking.
2 cups all-purpose flour
½ cup sifted powdered sugar
2 tablespoons cornstarch
¼ teaspoon salt
¾ cup cannabutter
4 slightly beaten eggs
1½ cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
¾ cup lemon juice
¼ cup half-and-half, light cream or milk powdered sugar
First: in a large bowl combine the 2 cups flour, the ½ cup powdered sugar, cornstarch and the salt. Using a pastry blender, cut in the canna butter until the mixture resembles coarse crumbs. Press the cannabinoid rich mixture into the bottom of a greased 13”x9”x2” baking pan. Bake in a 350° oven for 18 to 20 minutes or until edges are golden.
Second: while waiting, it’s time to create the filling. In a medium bowl stir together the eggs, granulated sugar, the 3 tablespoons of flour, lemon peel, lemon juice and half-and-half. Pour the entire concoction over the freshly baked crust.
Third: bake for an additional 15 to 20 minutes – or until the center is solid and set. Cool your stony new treat on a wire rack. Sift powdered sugar over the top of the lemon dream pot bars and cut into equal proportions. When completed this recipe will make approximately 36 bars; provided you don’t finish them in one sitting, cover and store them in a refrigerator and retrieve as needed throughout the workweek once the day becomes overbearing.
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Saturday Morning Waking and Baking: How To Make Luscious Lemon Pot Bars
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