Lemon Mint Curd Recipe
Lemon Mint Curd Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
28 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Lemon Mint Curd in Country Woman December/January 2014, p23

  • 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
  1. Place sugar and mint leaves in a food processor; process until blended.
  2. 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.
  3. 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.
Originally published as Lemon Mint Curd in Country Woman December/January 2014, p23

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