Cannabis Lemon Bars

Ingredients

• 80 g 2.8 oz Cannabutter (cold, cubed)
• 40 g 1.4 oz Regular unsalted butter (cold, cubed)
• 125 g 4.4 oz All-purpose flour (for crust)
• 40 g 1.4 oz Powdered sugar (for crust)
• 2 g 0.1 oz Salt
• 4 4 Large eggs
• 300 g 10.6 oz Granulated sugar (for filling)
• 60 g 2.1 oz All-purpose flour (for filling)
• 180 ml 12.2 tbsp Freshly squeezed lemon juice (about 4 lemons)
• 15 ml 1 tbsp Lemon zest
• 30 g 1.1 oz Powdered sugar (for dusting)

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment, leaving an overhang on two sides.
2. 2
   Make crust: pulse cannabutter, regular butter, flour, powdered sugar, and salt until the mixture resembles coarse crumbs. Press evenly into the pan base. Bake 18–20 minutes until lightly golden at the edges.
3. 3
   Make lemon filling: whisk eggs, granulated sugar, and flour until smooth and pale. Whisk in fresh lemon juice and zest.
4. 4
   As soon as the crust comes from the oven, pour the lemon filling over the hot crust. Return immediately to the oven.
5. 5
   Bake 22–25 minutes until set around the edges with a very slight jiggle in the centre. Do not overbake.
6. 6
   Cool completely, then refrigerate at least 2 hours. Lift out with the parchment, dust with powdered sugar, and cut into 16 bars with a clean knife wiped between cuts.

Pro Tips

• Fresh lemon juice only — bottled juice produces a flat, bitter filling.
• Chill completely before cutting: room-temperature bars crumble. Two hours minimum.
• Each bar contains approximately 5g cannabutter. One bar, wait 90 minutes.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With