Lemon Meringue THC Pie Bars
(10 mg per bar · 24 bars · 240 mg total batch)
Tart, creamy, sky-high toasted meringue, hits like summer in edible form.
Crust
2 cups (240 g) graham cracker crumbs
½ cup (113 g) unsalted canna-butter, melted (240 mg THC total)
¼ cup (50 g) granulated sugar
pinch salt
Lemon Filling
1 ¼ cups (250 g) granulated sugar
⅓ cup (40 g) cornstarch
¼ tsp salt
1 ½ cups (360 ml) water
½ cup (120 ml) fresh lemon juice (3–4 lemons)
zest of 2 lemons
4 large egg yolks (save whites)
2 tbsp regular unsalted butter
Italian Meringue Topping
4 large egg whites
1 cup (200 g) granulated sugar
¼ cup (60 ml) water
¼ tsp cream of tartar
1 tsp vanilla extract
Steps
1. Crust
Preheat oven to 350 °F. Line a 9×13 pan with parchment (leave overhang for easy removal).
Mix crumbs, sugar, salt, and melted canna-butter until it looks like wet sand. Press firmly and evenly into the pan. Bake 10 minutes. Cool completely.
2. Lemon filling
In a medium saucepan off heat, whisk sugar, cornstarch, and salt. Add water and lemon juice, whisk until smooth. Cook over medium heat, stirring constantly, until it comes to a full boil and thickens dramatically (4–6 minutes).
In a small bowl, lightly beat the yolks. Slowly drizzle in about 1 cup of the hot lemon mixture while whisking fast (tempering). Pour the yolk mixture back into the pot and cook 1–2 minutes more, still stirring. Remove from heat, stir in lemon zest and butter until glossy. Pour over cooled crust. Chill at least 1 hour.
3. Italian meringue
Combine sugar and water in a small pot. Heat to 240 °F (no stirring once it boils).
While syrup cooks, beat egg whites + cream of tartar to soft peaks.
When syrup hits 240 °F, slowly stream it down the side of the mixing bowl with the mixer on medium. Once all syrup is in, crank to high and whip 6–8 minutes until thick, glossy, and cool to the touch. Add vanilla last 30 seconds.
4. Finish
Spread or pipe meringue over the cold lemon layer, making dramatic peaks. Torch with a kitchen torch until golden (or broil 1–2 minutes, watch constantly).
Chill 3–4 hours until fully set. Lift out with parchment, cut 4×6 for perfect 24 squares.
Storage
Fridge 5 days · Freezer 2 months (thaw overnight)
Dosing
240 mg ÷ 24 = 10 mg exact per bar.
One bar and you’re floating on a lemon cloud. Two and you’re writing poetry to citrus. You’ve been warned.