Tart and super-lemony with a crumbly, buttery crust, just like a lemon bar should be!
Crust:
½ cup (1 stick) unsalted butter, cut into chunks
1 cup all-purpose flour
¼ cup granulated sugar
¼ teaspoon kosher salt
Topping:
1 cup + 3 tablespoons granulated sugar
3 tablespoons all-purpose flour
4 (20mg) packets Caliper CBD dissolvable powder
3 large eggs
1 tablespoon grated lemon zest
½ cup fresh lemon juice
Confectioners’ sugar, for dusting
Lightly grease an 8-inch square baking pan and line with foil, then grease the foil. Place the rack in the center of the oven and preheat to 350°F.
Melt the butter in a medium saucepan over medium heat; remove from heat and stir in the flour, sugar, and salt, just until it comes together. Pat the dough into the bottom of the prepared baking pan and bake until lightly browned, about 15 minutes.
Meanwhile, prepare the topping while the crust bakes: In a medium bowl, thoroughly whisk together the sugar, flour, and Caliper, then whisk in the eggs, beating until well combined. Whisk in the lemon zest and juice.
Remove the crust from the oven and pour the filling over the hot crust. Return to the oven, reducing the heat to 300°F. Bake until the filling is set, 20-25 minutes. Cool completely on a rack, then lift the ends of the foil liner and transfer to a cutting board. Cut into 16 squares.
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