POTENCY

Hazy Lemon Bars

Brighten up your life with lemon bars made with cannabutter. The sweet and sour of this dessert pair well with cannabis allowing you to slip into a satisfied haze.

  • Total time 1 hour 35 minutes
  • Yield 20 squares

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

Need steps with images? Click here.

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.

Step two

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 three

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 four

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 five

Cut into squares and dust with confectioners’ sugar.

Final step

Eat.

via GIPHY

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.