Lemon and Mint Curd Recipe



Lemon and Mint Curd Recipes

Ingredients :

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 :
  1. 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.
  2. Put the mint sugar and all the other ingredients into a bowl and mix together.
  3. Set the bowl over a pan of simmering water.
  4. Cook, whisking gently, until all the butter has melted and the sugar has dissolved.
  5. Remove the lemon rind.
  6. Continue to cook in this way, stirring frequently for 35-40 minutes or until the mixture thickens.
  7. Pour into sterilized glass jars, filling them up to the rim.
  8. Seal with waxed paper circles and cellophane lids secured with rubber bands.
  9. Add a label and tie short lengths of string around the top of the jars to decorate.
  10. 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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