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Lemon Box Pie

Makes 8 servings, with 25mg in each slice

For the Shortbread Cookie Crust:
8 oz of shortbread cookies
7 Tbsp coconut oil
2 Tbsp white sugar

For the filling:
¾ cup white sugar
5 tsp Azuca CBD Sugar
Peel from 2 lemons, sliced into thin strips
1/3 cup fresh lemon juice
14 oz sweetened condensed milk
½ tsp vanilla extract
2 cups heavy cream

Pre-heat oven to 350° with a rack in the middle position.

In a food processor, pulse shortbread cookies until crumbs are medium-fine in appearance. Add coconut oil and sugar and continue to pulse until thoroughly incorporated.

Press crumbs firmly into and up the sides of a 9” pie plate. 

Bake for 10 minutes (or until golden brown).  Remove from oven and allow the crust to cool completely.

Combine ½ cup white sugar and 5 tsp of Azuca CBD sugar with 1/3 cup of water in a small saucepan.  Bring to a boil over medium-high heat.  Once sugar is completely dissolved (about 1-2 minutes), remove syrup from heat and add lemon peel strips. Cover saucepan and allow to cool to room temperature.

Remove lemon peels from syrup then toss strips in remaining ¼ cup white sugar and spread on a parchment paper lined baking sheet to dry.

Whisk lemon juice into syrup and chill in refrigerator.

Once lemon syrup is chilled, pour into large bowl and whisk in sweetened condensed milk and vanilla.

In a separate bowl, beat heavy cream until stiff peaks form.

Gently fold whipped cream into the lemon syrup until completely incorporated and no streaks of whipped cream remain.

Pour filling into prepared crust, smoothing the surface with an off-set or rubber spatula.

Scatter the sugar-coated lemon peel over the top of the pie, press into the surface of the filling lightly.

Freeze the pie, uncovered, for at least 4 hours or overnight.

Let the pie sit at room temperature for 4-5 minutes before slicing. Dipping your knife into hot water will make cutting into this frozen treat easier.

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