Live Resin Lemon Bars
(20 mg THC each · 16 bars · 320 mg total batch)
Ultra-tangy lemon custard on a buttery shortbread crust, finished with powdered sugar snow. Made with live resin for maximum terpene brightness (no weed taste, just pure citrus punch).
Decarboxylation & Live Resin Prep
1.6 g live resin sauce @ 75–80 % THC (or 1.2 g diamonds + 0.4 g terp sauce) → ~1200–1280 mg total THC
Warm gently to 110 °F in sealed jar (do not decarb, live resin is already active).
Infusion
½ cup (113 g) unsalted butter + ½ tsp liquid sunflower lecithin
Melt butter to 120 °F → fold in warm live resin + lecithin until fully dissolved → keep warm.
Shortbread Crust
1½ cups (190 g) all-purpose flour
½ cup (60 g) powdered sugar
¼ tsp fine salt
All 320 mg THC live-resin butter, melted and cooled slightly
1 tsp vanilla bean paste
Lemon Filling
4 large eggs
1½ cups (300 g) granulated sugar
⅓ cup (40 g) all-purpose flour
⅔ cup (160 ml) fresh lemon juice (≈ 4 lemons)
Zest of 2 lemons
Pinch salt
Steps
1. Crust: Preheat 350 °F. Line 8×8 metal pan with parchment overhang.
Mix dry → pour in THC butter + vanilla → press evenly → bake 18–20 min until pale golden → cool 10 min.
2. Filling: Whisk eggs + sugar until smooth → whisk in flour → add lemon juice, zest, salt → pour over warm crust.
3. Lower oven to 325 °F → bake 22–26 min until center barely jiggles → cool completely (3+ hours) → chill 2 hours for cleanest cuts.
4. Lift out → dust heavily with powdered sugar → cut 4×4 = 16 bars.
Storage
Airtight tin → fridge 5 days
Freezer → 3 months (thaw 30 min before serving)
Dosing
320 mg ÷ 16 = 20 mg exact per bar
Half bar = bright sunny lift
Full bar = you’re floating on a lemon cloud
Buttery shortbread that melts in your mouth, followed by a tart-sweet lemon wave that makes your eyes close in happiness.
The live resin keeps every terpene alive (bright, zesty, electric).
These are the bars that disappear first at every party and leave people begging for the recipe.
Make double.
You’ll eat the “test” row before they cool.