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Lemon Curd CBD Brownie

We love a CBD sweet treat, and they don’t come much better than the brownie. Luce’s recipe is a zesty twist on your regular brownie, combining lemon curd with our citrus CBD, sandwiched between two layers of brownie. Our top tip? Make double the lemon curd and save some in fridge to enjoy over the week with toast, yoghurt or whatever else your heart desires.

Cooked using

  • For the lemon curd
  • 3 tablespoons of caster sugar
  • Juice from 2 lemons
  • Zest from 1 lemon
  • 2 tablespoons of corn starch
  • 25 drops of Good Hemp Citrus CBD
  • For the brownies
  • 175g self-raising flour
  • 35g cacao powder
  • 100g light brown sugar
  • 275ml dairy free milk
  • 150g melted dark chocolate
  • 50g dark chocolate chunks
  • Zest from 2nd lemon for decorating



Begin by making the curd. First zest both of your lemons, then combine the corn starch in a small bowl with the juice from 1 lemon and put to the side.


Next heat a pan on medium and add the juice from the remaining lemon along with the caster sugar. Combine and stir frequently for a couple of minutes.


Next add the corn starch mix along with the lemon zest and CBD. Stir continuously as the curd thickens for a couple of minutes. Take off the heat and allow to cool completely continuing to stir every few minutes as it cools.


Meanwhile preheat oven to 180c and line or grease a square baking tin.


Sieve the flour and cacao powder into a large bowl and combine with the sugar. Next add the milk and melted chocolate and combine.


Empty approximately 3/4 of the mixture into the baking tin and bake in the oven for 20 minutes.


Take out of the oven and pour the cooled lemon curd on top. Quickly and carefully spread into the corners so the whole top is evenly covered, and then add the remaining brownie mixture on top.


Top with the dark chocolate chunks and place back into the oven for 20 minutes.


The brownies need to be completely cooled and I recommend placing in the fridge for an hour or so, once they have been out of the oven for 30 minutes.


Slice and decorate with the remaining lemon zest. Enjoy!

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