LEMON MINT CURD

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Lemon Mint Curd image

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

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/2 cups.

Number Of Ingredients 7

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

Steps:

  • 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 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., 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.

Nutrition Facts :

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