Aunt Sandy's Lemon Poppy Seed Bars


24 bars


  • mixing bowl
  • bowl
  • 13 x 9 inch baking pan
  • stiff spoon or whisk


  • 1 cup Aunt Sandy's 10x Cannabutter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ salt
  • 1 ½ teaspoon poppy seeds
  • 2 large eggs
  • 1 cup milk
  • ⅔ cup packed brown sugar
  • ½ cup lemon curd (prepared and sold in glass jars)


Drizzle lemon-flavored White Frosting on each bar.


  • Preheat the oven to 350°.
  • Grease 13 x 9-inch baking pan.
  • In a bowl, mix together flour, baking powder, salt, and poppy seeds.
  • In a mixing bowl, beat the cannabutter and sugars until they are creamy.
  • Add the eggs one at a time beating well after each.
  • Gradually stir the dry ingredients into the egg mixture and mix well.
  • Add the lemon curd to the batter and mix well.
  • Spread evenly in the greased baking pan.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and let it cool on a baking rack.
  • Cut into 24 pieces in a 4 by 6 pattern.
  • Store in an airtight food storage container or food storage bags.
Shelf life is five to seven days at room temperature, seven to ten days in the refrigerator, or three-plus months in the freezer.