Lemons are in-season, and even when they're not they are simply delectable and healthy eating. This lemon pie is whipped and infused with lemon zest. Each bite releases both the flavor and aroma of a fresh lemon into your mouth, lightly and perfectly sweetened.
The graham cracker crust is infused with THC through the introduction of cannabutter, making this the perfect afternoon treat! It's surprisingly quick and easy to make - don't forget to save the egg whites for making french macarons later!
DOSING AND POTENCY:
Approximately 39 mg per slice when made with this Cannabutter recipe
Yields 8 servings
- 1 1/2 cups graham cracker crumbs
- 2 tbsp brown sugar
- 6 tbsp cannabutter, melted
- 2 14 ounce cans sweetened condensed milk, about 2 1/2 cups
- 3 large egg yolks
- 2/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 pinch salt
Preheat the oven to 350 degrees F.
For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.
Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.
For the filling, in the bowl of your stand mixer fitted with the whisk attachment beat the sweetened condensed milk and egg yolks until combined; add lemon juice and salt, then whip together at medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
Lightly tap the bottom of the bowl a couple times on the counter to pop any little air bubbles. Pour the filling evenly into the baked crust.
Bake for 10 minutes at 350 degrees.
Remove from the oven and let it cool completely. Refrigerate until chilled. *Note: Covering with plastic wrap will result in the removal of the beautiful shiny top of your pie/tart when you remove the wrap. Try using foil that doesn't touch the top instead.