• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • News
  • Lifestyle
  • Wellness
  • Cuisine
  • Product Reviews
  • Subscribe
Cannabis News and Culture Magazine

Cannabis News and Culture Magazine

Cannabis News and Culture Magazine

Emerald Media News Subscription
  • Print Magazines
  • 100+ Minority-Owned Companies to Support
  • No Pipe, No Problem
  • Blunt vs. Joint
  • The Cost of Cannabis in Each State
  • Calculating Your Edibles Dosage
  • Flintts Mouthwatering Mints

Micro-Dose Sweetly with Lemon Tartlets

March 5, 2018 by 1 Comment

Makes Two Dozen Tartlets

A sweet and elegant dish, these tartlets aren’t potent enough for green flavors to come through. You’ll just taste tart lemony sweetness on top of a gluten-free coconut crust! Though making lemon curd your first time can be challenging, it’s sooo worth it. Just stir constantly while it’s cooking to be on the safe side! A beautiful mini-dessert to satisfy your sweet tooth, these tartlets are perfect to share at a 420-friendly Easter brunch.


Ingredients for Lemon Curd:

·      3 tablespoons butter, softened

·      2 tablespoons canna-olive oil*

·      ¾ cup sugar

·      2 eggs

·      2 egg yolks

·      2/3 cup fresh lemon juice

·      1/2 -1 teaspoon grated lemon zest, depending on how tart you like it


Ingredients for Crust:

·      3 cups large flaked coconut,

unsweetened

·      2/3 cup coconut milk

·      1 egg white

·      ½ cup almond flour (more if moist)

·      1/2 teaspoon vanilla extract

·      1 teaspoon lemon juice

·      1 teaspoon lemon zest

·      1/8 teaspoon sea salt


Instructions for Curd:

Combine butter, canna-olive oil and sugar in a stand mixer. Beat for 3-4 minutes. Add eggs and egg yolks, one at a time, while beating. Add the lemon juice and mix for one more minute. At this point, the mixture will look curdled, but don’t worry about it! Pour the lemon mixture into a small saucepan over a medium-low heat, stirring often, until it becomes smooth and slightly thicker. Increase the heat to medium and cook, stirring constantly, until the mixture thickens: this step prevents little bits of egg from cooking and ruining your beautiful curd! The entire cooking process will take at least 10 minutes. Transfer the curd to a bowl, cover with plastic wrap, and refrigerate until curd is cold; it will continue to thicken in the fridge.

Instructions for Crust:

Preheat oven to 325 F. Combine all the ingredients in a large bowl and mix well. Lightly grease two mini-cupcake tins with oil or butter. Using your fingers, fill each cupcake hole and then press your thumb into the center, making an indentation and pushing the crust up the sides – you’re creating a small divot to plop the lemon curd into! Place each tin in the oven and bake for 15 minutes or until edges are golden brown. Remove from oven and allow to cool, at least 10 minutes. When ready, use an offset spatula and carefully remove the crusts, running your spatula around the edges of each tartlet. Fill each generously with lemon curd. Serve and enjoy!

*Potency will vary based on your oil making method: using flower vs. trim, time cooked and whether raw materials were decarboxylated, which converts THCA to THC. I made my canna-olive oil using trim in a crockpot, yielding 33 mg of THC/tablespoon. If the lemon curd is evenly distributed among 24 tartlets, each contains 2.75 mg of THC. Again, this depends on the THC of your flower or leaf material and your infused-oil formula. Store bought oils will guarantee potency, but are always pricier!

THC levels for this recipe were provided courtesy of the Leaf Detective, Humboldt County’s first legal cannabis testing facility.

Filed Under: Edibles, Wellness Tagged With: cannabis, CBD, Edible, edibles, Food

Reader Interactions

Comments

  1. Suzanne Willen-Rolle says

    December 5, 2021 at 6:07 pm

    Thanks for the yummy recipe bless PpP

Leave a Reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube

Advertise Here

Categories

Sustainability

seaweed naturals

SeaWeed Naturals Combines the Power of Seaweed with Cannabis to Further Ocean Restoration

April 3, 2022 By Maggie Horton

fungi climate change

Research Finds Fungi Help Ease Climate Change and Benefit the Environment

March 30, 2022 By Julia Meyer

climate crisis and the pandemic

“We Can Act:” What Bending the COVID-19 Curve Teaches Us About the Climate Crisis

April 21, 2020 By Melissa Hutsell

Footer

  • Subscribe
  • About
  • Contact
  • Privacy
  • Press

Recent

  • Up in Smoke: An Interview with Smoke Proper, the Trailblazing Cannabis Accessory Brand
  • Priscilla Vilchis and Lil Kim Launch Aphrodisiak: A Cannabis Brand Focused on Sensuality, Social Justice, and Inclusivity
  • First Latina CEO of a Cannabis Company Partners with Music Industry Trailblazer Lil Kim to Launch Aphrodisiak Brand
  • Aphrodisiak: The New Female-Led Cannabis Brand Empowering Women and Promoting Inclusivity
  • Las Vegas Welcomes Aphrodisiak

Search

Copyright © 2023 · The Emerald™ · News & Lifestyle Magazine

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Cannabis News and Culture Magazine
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.