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Cannabis Infused Low Carb Blackberry Lemon Bars: Easy Recipes for Cooking with Cannabis at Home

This is a fun recipe to make in the summertime, when blackberries are at their peak. Blueberries, raspberries and wineberries may all be used as substitutes.

The infusion of THC (or CBD) comes from the use of CannaButter (Cannabis Infused Butter) in the batter.

We use our own Get Baked Edibles CannaButter for this recipe. If using our CannaButter as instructed, the each serving will deliver 33 mg of THC, enough to deliver most experienced users a nice high!

Link to purchase our CannaButter:

If you want less THC content, lower the cannabutter amount and replace with plain butter.

9 servings


Cannabis Infused Crust

- Cooking Spray or butter to grease pan

- 2 cups almond flour

- 5 tablespoons CannaButter, melted To purchase: 

- 3 tablespoons plain unsalted butter, melted

- pinch of salt

- 1/2 cup sugar free powdered sugar (We use Swerve)

Lemon Curd

- 1/4 cup unsalted butter, softened

- 1/2 cup lemon juice (approx 3 lemons)

- 1 tsp lemon zest

- 3/4 cup sugar free powdered sugar (We use Swerve)

- 5 large eggs

- 1 large egg yolk

- 1 1/2 tsp coconut flour

- 1/2 cup fresh berries (blackberries, blueberries, raspberries or wineberries)


- 8 x 8 baking dish

- parchment paper

- 2 mixing bowls

- spatula


Prepare Cannabutter Crust:

1/ Preheat oven to 350 degrees. Grease 8 x 8 baking dish with butter or pam. Line the dish with parchment paper, leaving a 2" overhang on all sides.

2/ In a mixing bowl, thoroughly combine the melted butters, almond flour and powdered "sugar".

3/ Pour the mixture into the lined pan, use fingers to press into an even layer.

4/ Bake for 15 minutes, until crust is light golden brown. While crust bakes, prepare the Lemon Curd.

Lemon Curd:

1/ Zest lemons and set aside in mixing bowl.

2/ Microwave lemons for 15 seconds to release juices.

3/ Juice lemons, add juice to mixing bowl.

4/ Add softened butter and powdered sugar. Stir until smooth and glossy.

5/ Add egg yolk, eggs and coconut flour. Mix well.

Assemble and Bake:

1/ At end of 15 minutes, remove crust from oven.

2/ Pour curd over the crust. Spread in an even layer. Top with berries. Bake for 20-22 minutes, until center is firm but still a bit jiggly.

3/ Cool to room temperature in pan. Then, refrigerate for at least 3 hours. Use the parchment paper to lift from the pan before cutting into 9 squares. Serve topped with additional powdered "sugar".

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