Homemade Delicious Mint Lemon CurdEmail This Post
Home made lemon curd is infinitely tastier than the commercial variety. The addition of mint gives this version of Lemon and Mint Curd an interesting extra tang. You may wish to experiment by trying different flavours of mints in this lemon curd to find the flavour combination most appealing to your taste buds.
All Lemon curds are best made using the freshest of ingredients that you can find. Buy fresh eggs, and try to find and use unwaxed organic lemons.
6 fresh mint leaves (your choice of variety)
4 cups castor sugar
1½ cups butter, cut into chunks
rind of 6 washed and dried lemons, thinly pared, in large pieces j
uice from the 6 lemons
8 eggs, beaten
- Place the mint leaves and the sugar in a food processor, blending until the mint leaves are very finely chopped and completely combined with the sugar.
- Combine the resulting mint sugar and all of the other ingredients into a bowl, or the top of a double boiler. Mix together thoroughly.
- Set the bowl over a pan of simmering water. Cook, whisking gently, until all the butter has melted and the sugar has dissolved. Remove the lemon rind pieces.
- Continue to cook the curd over the boiling water, stirring frequently, for 35-40 minutes or until the mixture thickens.
- Pour into sterilized glass jars, filling them up to the rim. Wipe the rim of the jars with a clean damp cloth to remove any spills.
- Seal your lemon and mint curd with waxed paper circles and cellophane lids secured with rubber bands.
- Add a label and tie short lengths of string around the top of the jars to decorate.
- This lemon curd should be used within 3 months.