Updated: May 3
This is a fun recipe to pull out for (adult) company, barbecues, or festive occasions, such as Cinco de Mayo. It's a very tequila forward recipe, so I recommend using a Tequila that you'd be happy to drink straight up. You'll want to keep the flavor light and summery, so strongly suggest to use a Silver or Blanco Tequila. I use Jose Cuervo Especial Silver. In order to allow the tequila and lime flavors to fully develop, make the Tequila Blend 1 day before baking the recipe.
Tequila Blend: make the day before baking the recipe!
- 2 teaspoons lime zest
- 1/2 cup fresh lime juice (4- 5 limes)
- 1/4 cup Silver or Blanco tequila
- pinch of salt
- 5 drops green food coloring (optional)
Cannabis Infused Crust
- 40 saltine crackers
- 6 tablespoons cannabutter (84 grams) To purchase: getbakedediblesshop.com/product-page/infused-clarified-cannabutter-indica-sativa-hybrid
- 2 tablespoons unsalted butter (28 grams)
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 5 large egg yolks
- 1 14 oz can of sweetened condensed milk
Sea Salt Flakes (I use Maldon brand)
- fine grater or microplane
- kitchen knife
- hand juicer or fork
Cannabis Infused Crust:
- 8 x 8 baking dish
- food processor or rolling pin
- food processor bowl or mixing bowl
- mixing bowl
- whisk or fork
Day before baking:
1/ Zest limes. Add to mason jar or sealable container
2/ Microwave limes for 30 seconds
3/ Juice limes, add juice to container
4/ Add tequila, orange liqueur, salt, and food coloring (if using)
5/ Shake the mixture. Stow away in refrigerator overnight.
Preheat oven to 350 degrees. Remove tequila blend from refrigerator.
Prepare Cannabutter Crust:
1/ Grease 8 x 8 baking dish with butter or pam. Line the dish with parchment paper, leaving a 2" overhang on all sides.
2/ Combine the cannabutter and unsalted butter in small dish. Microwave in 15 second intervals until melted.
3/ In a food processor, pulse the saltines until coarsely ground. (Alternatively, place them in a freezer bag and use a rolling pin to crush them.). Add the melted butters, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for 15 minutes.
4/ After 15 minutes, remove crust from freezer. Bake for 15 minutes, until crust is light golden brown.
Prepare Curd: do this step while the crust is in the freezer
1/ In a mixing bowl, whisk together the egg yolks and sweetened condensed milk.
2/ Whisk in the tequila blend.
3/ Allow to set while the crust freezes and parbakes.
Fill the Crust:
1/ When the crust comes out of the oven, pour the curd mixture over the crust. Use a spatula to smooth the curd evenly over the crust
2/ Bake until curd edges are set, but center is still a bit jiggly (20 to 22 minutes).
3/ Transfer to a baking rack to cool for 30 minutes. Then freeze for at least 2 hours before serving.
4/ After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with sea salt flakes, cut into 9 bars and serve right away. Store leftovers in the freezer. Cheers!