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Lemon and Mint Curd Recipes
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Ingredients : |
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6 fresh
mint leaves
4 cups
superfine sugar
1.5 cups
unsalted butter, cut into chunks
rind of 6
lemons, thinly pared, in large pieces, and their juice
8 eggs,
beaten |
Method :
- Place the mint leaves and sugar in
a food processor, and blend until the mint leaves are very finely
chopped and combined with the sugar.
- Put the mint sugar and all the
other ingredients into a bowl and mix together.
- 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.
- Continue to cook in this way,
stirring frequently for 35-40 minutes or until the mixture thickens.
- Pour into sterilized glass jars,
filling them up to the rim.
- Seal 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.
Home made lemon curd is infinitely
tastier than the commercial variety. The addition of mint gives this
version an interesting extra tang. Try experimenting with different
types of mint. Lemon curd is best made using the freshest of
ingredients. Buy fresh eggs, and try to find unwaxed lemons.
Makes about 3 lb
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