Photo by Eva Kolenko

Infused Meyer Lemon Meringue Pie

  • 1½ cup sugar, divided use
  • 6 egg yolks
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 1¼ cups milk
  • 1/2 cup lemon juice
  • 3 tablespoon butter
  • 1 teaspoon lemon zest
  • 1 (9-inch) pre-baked pie crust shell
  • Cannabis decarboxylated concentrate (wax or shatter 1g 50 percent tested at 500 mg)
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
Preheat oven to 325 F. In a medium saucepan, whisk together 1 cup sugar, cornstarch, salt, egg yolks, milk and lemon juice and cannabis concentrate. Bring to a boil over medium heat, continue whisking for one minute. Remove from heat. Whisk in butter and lemon zest. Pour into cooked pie crust. To make the meringue: In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 5 minutes). Add vanilla, beat well. Spread meringue over pie filling. Bake for 20 to 25 minutes, until meringue is lightly browned. Remove from oven and cool on wire rack for an hour. Refrigerate overnight. Slice into 8 servings, each about 62 mg. Recipe courtesy of Leilani Kaloha, Chronic Desserts Buy Kitchen Toke magazine >>