Lemon Curd Weed Waffle w/ Blueberry Compote

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2 Eggs. Room Temp and Seperated
2 Tsp Baking Powder
4 Tblsp Granulated Sugar
Zest of 1 Large Lemon
3 Tblsp Freshly Squeezed Lemon Juice
8 Tblsp Cannabis Butter/ Melted & Cooled
or 4 Tblsp For Less Potency whichever You Prefer
2 Cups of All Purpose Flour
1/8th Tsp of Salt
1 Cup of Heavy Cream

Step 3

Step 1

In A Small Mixing Bowl Beat Egg Whites Until they are stiff And Set Aside

Step 2

In a Larger Bowl, Combine Egg Yolks, Cream, Lemon Juice and Butter

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Still Working in the Large Bowl- Add the Flour, Baking Powder, Salt, Sugar and Kief, Mixing Just until Blended. Gently Fold in the Egg Whites

Step 4

Now Cook in Prepared Waffle Iron According to Manufacturer's Directions and Top with Lemon Curd and Blueberry Compote.

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Blue Berries pic.PNG


Step 1

2 Whole Eggs + 1 Egg Yolk
1/2 Cup Fresh Lemon Juice (about 2-3 Lemons)
2 Tblsp Lemon Zest
1 Cup Granulated Sugar
1/4 Cup Unsalted Cannabis Butter ; Cubed

In A Heavy Sauce Pot, Over Medium-Low Heat, Whisk the Eggs, Sugar, and Lemon Juice, Until Combined.

Step 2

Add Cubes of Butter and Lemon Zest While Continually Whisking.

Step 3

Cook Until Curd Thickens (coating the back of  spoon). Note* Do Not Allow Mixture to Boil.

Step 4

Pour Curd into a Bowl, Placing Plastic Wrap Onto Surface to Avoid "Skin" From Forming on the Top. (Can Be Stored for 7 Days)


Simply Combine  1 1/2 Cups Fresh or Frozen Blueberries Along with 2-3 Tblsp Water, and 1/2 Cup of Granulated Sugar and 1/8 Tsp of Lemon Zest, Into a Medium Sauce Pot. Cook Over Medium Heat for about 8-10 Minutes. Stir in Remaining Blueberries and Cook Another 5-7 Minutes or Until Compote Has Thickened.

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