Lemon bars remind me of spring time. They are bright, tart and sweet-creamy-goodness, all wrapped up into one delicious dessert. This medicated recipe features classic lemon bars topped with sugary, sliced almonds. Send your taste buds on a trip to flavor town with this citrus dessert.

Yields 32 lemon bars

Here’s What You Need:

Lemon Bar Crust Ingredients

1/4 cups granulated sugar

3/4 cup cannabis-infused butter (softened)

1 teaspoon lemon zest

2 cups all-purpose flour

1/4 teaspoon table salt

Non-stick cooking spray

Lemon Bar Batter Ingredients

6 large eggs

2 cups sugar

1/4 cup chopped crystallized ginger

1/2 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons lemon zest

2/3 cup fresh lemon juice

Sliced Almond Mixture Ingredients

3/4 cup flour

1/2 cup sugar

1/4 teaspoon salt

1/4 cup cannabis-infused butter (melted)

1/2 cup sliced almonds

Optional garnishes: a dusting of powdered sugar, whipped cream, etc.

How to Make Almond Lemon Bars

Lemon Bar Crust Preparation

To begin, preheat your oven to 350 degrees Fahrenheit.

Next, using a standing or hand-held electric mixer, beat 1/4 cup of sugar, 3/4 cup of softened cannabis-infused butter, and 1 teaspoon of lemon zest at medium speed for 2 minutes, or until the mixture is creamy.

Then, in a separate large bowl combine 2 cups of flour and 1/4 teaspoon of salt. Gradually add the dry goods (flour and salt) to the creamed butter, sugar and eggs. Mix well until everything is thoroughly combined.

After the dough crust is mixed, prep a 13 by 9″ baking dish with some nonstick cooking spray. Place the empty, greased dish into the refrigerator to chill for at least 15 minutes prior to baking.

Remove the dish from the refrigerator and press the dough into the pan until you create a uniform layer (don’t miss the corners!).

Bake the crust for 15 to 20 minutes in your preheated oven, or until lightly browned.

Remove the crust from the oven and reduce the oven temperature to 325 degrees Fahrenheit.

Let the crust sit to the side for now.

Lemon Bar Batter Preparation

To begin, whisk together the 6 eggs and 2 cups of sugar.

Next, in a food processor or blender, pour in the 1/2 cup of flour along with the 1/4 cup of crystallized ginger. Pulse the two ingredients together until fully combined. Proceed to pour the flour and ginger blend into a medium size bowl.

Then, stir 1 teaspoon of baking powder into the flour and ginger blend.

Slowly add batches of the flour and ginger blend to the bowl containing the eggs and sugar.

Finally, whisk in the lemon juice and 2 tablespoons of lemon zest until fully combined and smooth.

Pour the lemon bar batter over the cooled crust, shimmying and jiggling the dish to allow any air bubbles to escape.

Bake the lemon bars in your preheated oven for 15 to 20 minutes, or until the lemon filling has just barely set.

Remove the lemon bars from the oven and place them to the side for now.

Sliced Almond Mixture Preparation

To begin, stir the remaining 3/4 cup of flour, 1/2 cup of sugar, and 1/4 teaspoon of salt together in a small bowl.

Pour in the 1/4 cup of melted cannabis-infused butter, and stir the ingredients until they’re well blended.

Next, add the 1/2 cup of sliced almonds, and stir once more.

Sprinkle the almond and sugar mixture over the hot lemon bars, and then place the lemon bars back into the oven for an additional 20 to 25 minutes, or until they’re lightly golden in color.

Remove the lemon bars from the oven and allow them to cool in the baking dish on top of a wire cooling rack for at least 1 hour.

Cut your lemon bars into individual squares, and serve immediately with a dash of powdered sugar, if you so please.

Enjoy!