Lemon Haze Limonene Curd

AuthorMy Edibles ChefDifficultyIntermediate

Tangy lemon curd made with lemon haze cannabutter. The terpene limonene in the cannabis combined with lemons is an obvious match made in heaven. Lemon curd can be used to make lemon meringue tarts, a filling in cakes, drizzled onto pancakes or dolloped onto freshly baked scones, the options are really endless!

Yields12 Servings
Prep Time1 hr 20 minsCook Time15 minsTotal Time1 hr 35 mins

 4 egg yolks
 1 whole egg
 1 cup sugar
 1 cup lemon juice, freshly squeezed
 zest from 2 large lemons
 ½ cup cannabutter, cubed

1

In a medium bowl, whisk together the egg yolks, whole egg, sugar, lemon juice, and lemon zest.

2

Place over a double boiler or boiling pot of water. Whisk the mixture constantly until the mixture becomes thick, about 10 - 15 minutes. DO NOT leave it on the heat without whisking or you will have sweet lemon scrambled eggs!

3

Remove the mixture from the heat and stir in the cannabutter, I used a cannabutter made with the strain lemon haze to play on the flavours of the terpene limonene.

4

Put lemon curd through a fine mesh strainer to strain out the zest.

5

Put the lemon curd into a shallow pan, cover with plastic wrap. Push the wrap onto the surface of the lemon curd or else it will form a skin.

6

Refrigerate until cool. Store in the fridge for up to 2 weeks in an airtight container.

Lemon curd can be eaten with scones, toast, used in cakes, cheesecakes, or just eat it by the spoonful!

**The more orange your egg yolks are, the more orange the final product with be**

 

Ingredients

 4 egg yolks
 1 whole egg
 1 cup sugar
 1 cup lemon juice, freshly squeezed
 zest from 2 large lemons
 ½ cup cannabutter, cubed

Directions

1

In a medium bowl, whisk together the egg yolks, whole egg, sugar, lemon juice, and lemon zest.

2

Place over a double boiler or boiling pot of water. Whisk the mixture constantly until the mixture becomes thick, about 10 - 15 minutes. DO NOT leave it on the heat without whisking or you will have sweet lemon scrambled eggs!

3

Remove the mixture from the heat and stir in the cannabutter, I used a cannabutter made with the strain lemon haze to play on the flavours of the terpene limonene.

4

Put lemon curd through a fine mesh strainer to strain out the zest.

5

Put the lemon curd into a shallow pan, cover with plastic wrap. Push the wrap onto the surface of the lemon curd or else it will form a skin.

6

Refrigerate until cool. Store in the fridge for up to 2 weeks in an airtight container.

Lemon curd can be eaten with scones, toast, used in cakes, cheesecakes, or just eat it by the spoonful!

**The more orange your egg yolks are, the more orange the final product with be**

Lemon Haze Limonene Curd

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