While January brings little in the way of fresh fruit in the Northern Hemisphere, what it does bring is a bounty of citrus. Oranges, lemons, grapefruit, tangerines—the list goes on and on. One of our favourites is the Meyer lemon, a naturally occurring hybrid of an orange and a lemon that offers the sweet fragrance of an orange with a moderately tart flavour similar to a lemon.

Meyer lemons make an ideal citrus for use in curd, a rich spread that goes well on scones or toast, or even mixed into Greek yogurt.

Meyer Lemon Curd

  • 5 egg yolks
  • 1 cup of sugar
  • 4 Meyer Lemons
  • 4 ounces of cannabis butter (Learn how to make your own here)*
  • 1 medium saucepan
  • 1 medium metal bowl
  • Whisk
  1. Fill the saucepan with about 1 inch of water. Bring to a simmer over medium-high heat and then reduce the heat to low.
  2. Meanwhile, combine the egg yolks and the sugar in the bowl and whisk until smooth, about 1 minute.
  3. Zest the Meyer lemons and juice them. Add the juice and zest to the egg mixture and whisk until smooth.
  4. Place the bowl on top of the saucepan.
  5. Whisk the mixture until it thickens (around 8 minutes), or until the mixture becomes light yellow and coats the back of a spoon.
  6. Remove the pan from the heat and stir in the butter one tablespoon at a time, allowing each addition to melt before adding the next.
  7. Store in a clean container and cover with plastic wrap directly on the surface of the curd.
*Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.

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