THC-Infused Lemon Tart
- Cannabis Cactus
- 17 hours ago
- 3 min read
Recipe adapted from JoyofBaking.com and SallysBakingAddiction.com
Joy of Baking is my go to resource for baking recipes, from cookies to muffins to pies and tarts, she has one of the best catalogues I’ve ever seen. This lemon tart is a definite winner.
The original recipe uses a standard shortbread crust, but I prefer to make a graham cracker crust for this tart. Any relatively plain cookie could be substituted for the graham cracker. In fact, some of the best graham cracker crusts I’ve had were made using alternate cookies. Teddy Grahams and oatmeal digestive cookies are both good substitutes.
I don’t add the whipped cream topping to my pie because I like the tartness of the lemon as it is, but about half of the people I’ve served this to say they prefer it with the whipped cream. My suggestion is to make the whipped cream and leave it on the side to be spooned on top of a slice as needed.
EXPERT TIP: For any baking recipe, it is highly recommended to measure your ingredients by weight, not by volume. This is because the amount of ingredients can vary wildly when measured by volume.
GRAHAM CRACKER CRUST:
Ingredients
1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted
Instructions
Use a food processor or blender to grind them into fine crumbs. You can also do what I do and put them in a zip-loc bag and crush them with a rolling pin or frying pan.
Mix the graham cracker crumbs and sugar together in a bowl, then stir in the melted butter. The mixture will be thick, coarse, and sandy. Break up any large chunks that you notice.
Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture sticks to itself. You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. Use a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart when you cut slices.
Pre-bake the crust for 10 minutes at 350°F (177°C).
Lemon Filling:
Ingredients
5 ounces (140 grams) cream cheese, at room temperature.
1/2 cup (100 grams) granulated white sugar
1 tablespoon (5 grams) grated lemon zest
1/2 cup (120 ml/grams) freshly squeezed lemon juice (approximately 2-3 large lemons)
2 large eggs (100 grams), at room temperature
Instructions
Place the cream cheese in a food processor or bowl and process until smooth. I use a whisk to do this by hand.
In a separate bowl, rub the lemon zest into the sugar.
Add the sugar mixture to the cream cheese and process until incorporated.
Add the eggs and process until thoroughly combined.
Add the lemon juice and process until well blended and smooth.
Pour filling into your pre-baked crust.
Bake at 350°F (177°C) for approximately 25 minutes or until the filling is set.
Transfer tart to a wire rack to cool to room temperature and then cover and refrigerate until well chilled, at least three to four hours.
Whipped Cream (optional):
Ingredients
1 cup (240 ml/grams) cold heavy whipping cream (contains 35-40% butterfat)
2 tablespoons (20 grams) confectioners (powdered or icing) sugar
Instructions
In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer or by hand with a wire whisk), beat the whipping cream and powdered sugar until stiff peaks form.Spread the whipped cream over the filling, or if you’re feeling fancy, you can place the whipped cream into a pastry bag, fitted with star tip (#1M), and pipe stars over the entire surface of the tart. Refrigerate until serving time. Can be stored in the refrigerator for about 3 to 4 days.
Serves about 8 - 10 people.
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