Ingredients
Crust batter
- 16 Tbsp cannabutter
- ½ cup granulated sugar
- 2 cups flour
- ⅛ tsp kosher flour
Lemon filling
- 6 large eggs (room temperature)
- 3 cups granulated sugar
- 2 Tbsp grated lemon zest (4-6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
Things You'll Need
• Stand mixer with the paddle attachment
• Medium mixing bowl
• Fork
• 9 in x 13 in baking pan
• 1 cup
• ½ cup
• Tbsp
• ⅛ tsp
• Whisk
Directions
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Step onePreheat the oven to 350°F. In the stand mixer with the paddle attachment, cream the 16 Tbsp cannabutter and the ½ cup sugar until light.
Step twoCombine the 2 cups of flour and the ⅛ tsp salt in a medium mixing bowl with a fork. With the mixer on low, add the dry mixture to the cannabutter until just mixed. Dump the dough onto a well-floured surface and gather it into a ball.
Step threeFlatten the dough with flour hands and then press it into the 9 in x 13 in baking pan. Build the crust up to a ½ inch edge on all sides. Chill. Bake the crust for 15-20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
Step fourWhisk together the 6 eggs, 3 cups sugar, 2 Tbsp lemon zest, 1 cup lemon juice, and 1 cup flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
Step fiveCut into squares and dust with confectioners’ sugar.
Final stepEat.
Steps with Images

Step One
Preheat the oven to 350°F. In the stand mixer with the paddle attachment, cream the 16 Tbsp cannabutter and the ½ cup sugar until light. Combine the 2 cups of flour and the ⅛ tsp salt in a medium mixing bowl with a fork. With the mixer on low, add the dry mixture to the cannabutter until just mixed. Dump the dough onto a well-floured surface and gather it into a ball.

Step Two
Flatten the dough with flour hands and then press it into the 9 in x 13 in baking pan. Build the crust up to a ½ inch edge on all sides. Chill. Bake the crust for 15-20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

Step Three
Whisk together the 6 eggs, 3 cups sugar, 2 Tbsp lemon zest, 1 cup lemon juice, and 1 cup flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.

Step Four
Cut into squares and dust with confectioners’ sugar.