Taste of Home
Lemon Mint Curd
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 3-1/2 cups.
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
Ingredients
-
2 cups sugar
-
3 fresh mint leaves
-
4 large eggs, room temperature
-
2/3 cup lemon juice
-
2 tablespoons grated lemon zest
-
3/4 cup butter, cubed
-
1 tablespoon minced fresh mint
Directions
-
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 zest 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.
© 2024 RDA Enthusiast Brands, LLC