The cold winter season brings us citrus fruits like lime and lemon. They are optimally ripe during these months, which makes them a perfect addition to savory dishes and sweet treats. You can add some needed zest as a palate pleaser to desserts like raspberry lemon squares. The variety of flavors that citrus candy, luscious raspberries and fresh lemons is quite the sensation on your taste buds. It not only tastes good, but it will also make you feel good with the CBD hemp oil we will add.
CBD or cannabidiol is a non-psychoactive cannabinoid derived from hemp or cannabis. It will not get you high, but has therapeutic properties to offer. It can reduce inflammation, relieve stress, and remove anxiety. That is just a few of its medicinal benefits.
This recipe makes use of extra virgin olive oil. The oil contains an infusion of 5 mg CBD for every 5 ml oil. You can purchase this at your local medicinal dispensary, food store or online. You can even make your own.
You should definitely try out this recipe if you enjoy the tastes of red berries and citrus fruits. To make the dessert look a lot more fun, you can even put raspberries as garnishing on top. Feel free to check out our website for more great recipes that use CBD.
Take note that this dessert contains CBD or cannabidiol oil, which is not psychoactive. For those of you who do not mind getting high, instead of CBD cartridge you can go for olive oil infused with THC. In the recipe’s ingredients, replace the CBD oil with 2 tbsp. of THC olive oil. Check your sensitivity to CBD and THC before you choose an oil to use with the recipe.
Raspberry Lemon Squares
Lemon Square Crust
- 1 dash, sea salt
- ¼ cup, crumbled graham crackers
- 1 cup, flour, all purpose
- 1 tsp., grated lemon zest
- ½ cup granulated sugar
- ½ cup soft salted butter
- 1 cup, raspberries for sauce
- ¼ cup raspberries, for garnishing
- ¼ cup, freshly squeezed lemon juice
- 2 tsp., corn starch
- 2 tbsp., granulated sugar
- Powdered sugar
- ½ cup freshly squeezed lemon juice
- 1 cup, flour, all purpose
- 2 tbsp. grated lemon zest
- 2 ½ cups granulated sugar
- 2 tbsp. extra virgin CBD olive oil
- 7 big eggs
Before we start, heat your oven at the temperature of 163 degrees Celsius. Get a 7×11 inches baking pan. With a non-stick cooking spray, coat the pan lightly and evenly.
Start with the ingredients for the Lemon Square Crust. Put the sugar and soft butter in a mixing bowl. Blend it using a whisk until the mixture is smooth. Whisk some grated lemon zest into the mixture. One by one, put the crumbled graham cracker, sea salt and flour into the mixing bowl. Stir the batter until it thickens.
Roll the mixture into balls and put it into the baking pan we coated earlier. Press it down and spread it evenly in the pan’s bottom using your hands until all of the bottom is covered.
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Put the baking pan into the oven we pre-heated. Bake it until the crust becomes golden brown in color, for around twenty to twenty five minutes. Take it out of the oven once it is done baking. Let it cool down.
Make the Raspberry Sauce while you bake the crust. Heat the lemon juice, corn starch and sugar for around one minute inside a small sauce pan.
Put fresh raspberries in the sauce pan. Set the heat to medium. Using a whisk or wooden spoon, stir the mixture. Stop when the sauce thickens and the raspberries have broken down. Take it off the heat.
Into a small bowl, strain the sauce. Make sure you take out as much seeds as possible. Put it aside. Let the sauce cool down.
Now that we are done with the sauce and crust, we can now make the Custard Filling. Put the flour, lemon zest, sugar, CBD oil and eggs in a big mixing bowl. Blend them together using a whisk. Put in the freshly squeezed lemon juice little by little. Do this until you have blended the mixture well. Keep stirring and put the custard filling into the crust you baked.
Put one to two spoonsful of raspberry sauce on top of the custard filling with a spoon. You can use a sharp knife to make spirals of raspberry sauce as a design.
When you are done with that, put it into the oven. Bake it until the squares’ centers have set, for about forty minutes. Take the pan out of the oven. Let it cool down.
Slice them into bars. Use the powdered sugar to sprinkle toppings on the lemon squares. If you have any leftover raspberries, you can use those to garnish the squares.
Serve well and happy eating!