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Lemon Mint Curd

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    3-1/2 cups


  • 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


  • 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.

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