Here is a spin on the “lemon tek” that is perfect for sharing. This recipe provides a dose for up to 12 people. Or, low potency lemon squares means you get to eat more for a full dose! You’ll need 12-36g of dried magic mushrooms to create this recipe, depending on the desired dose of each 3 inch square. The recipe is easily divided in half if a smaller pan is available.
Before starting on the lemon bars themselves, some preparation is required. Grind your dried mushrooms into as fine a powder as possible; you can use a coffee grinder, mortar and pestle or even a cannabis grinder. Further, you’ll need to take out 1 cup (225g) of butter and leave it to soften at room temperature.
- Rimmed pan (9 x 13 inches)
- 2 bowls
Firstly, preheat the oven to 350F / 175C. We want it hot so that the crust can set quickly without the heat reducing the potency of the mushrooms.
In a large bowl, combine: - 1 cup (225g) butter, softened - ½ cup (100g) white sugar - 12-36g magic mushroom powder - 2 cups (260g) flour, minus the weight of the mushrooms (224-248g)
Press the combined mixture into your ungreased pan. Bake for 10-15 minutes, until the crust is set and just beginning to darken in colour.
In a large bowl, whisk together: - 1.5 cups (300g) white sugar - ¼ cup (30g) flour - 4 eggs - Juice of 2 lemons (60 ml) - Lemon zest (Optional)
Once the mixture is combined, pour this over the still warm, pre-baked crust. Bake again for 15-20 minutes, or until the filling is fully set.
Allow the lemon bars to cool completely before slicing. The fridge can help accelerate this process once initially cooled.
Delicious lemon bars that have a special kick. This recipe can be used for normal bars of course, be sure to keep both carefully labelled. Eaten on an empty stomach, these bars shouldn’t induce nausea or significantly diminish the experience. The heat may degrade the active substances slightly; however, the acidity of the lemon filling may amplify the experience, akin to the “lemon tek.”