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Lemon Mint Curd

 Lemon Mint Curd
I like to "dress up" ordinary recipes with my fresh, homegrown herbs. This minty lemon curd is a family favorite! —Sue Gronholz, Beaver Dam, Wisconsin
28 ServingsPrep: 25 min. + chilling


  • 2 cups sugar
  • 3 fresh mint leaves
  • 4 eggs
  • 2/3 cup lemon juice
  • 2 tablespoons grated lemon peel
  • 3/4 cup butter, cubed
  • 1 tablespoon minced fresh mint


  • Place sugar and mint leaves in a food processor; process until
  • blended.
  • In a large heavy saucepan, whisk eggs, sugar mixture, lemon juice and
  • lemon peel until blended. Add butter; cook over medium heat,
  • whisking constantly, until mixture is just thick enough to coat a
  • metal spoon and a thermometer reads at least 170°. Do not allow
  • to boil. Immediately stir in minced mint.
  • Transfer to a bowl; cool. Press plastic wrap onto surface of lemon
  • curd; refrigerate until cold. Serve or transfer to covered jars and
  • refrigerate up to 2 weeks. Yield: 3-1/2 cups.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.