Everyone needs a go-to Lemon Mint Curd recipe and that’s why I have designed this easy to follow and simple dessert recipe. Sweet, sour and creamy, the perfect dessert to end any meal.
Divine and fresh on its own, I also sometimes use it for toppings and fillings like lemon meringue pie or over ice cream, in Summer. It’s tangy, it’s tantalizing and it’s worth every spoonful!
To make Lemon Mint Curd, you will need the following ingredients:
Place sugar and mint leaves in a food processor and process, until blended.
Do not allow to boil. Immediately stir in minced mint.
In a large heavy saucepan, whisk together the eggs, sugar mixture, lemon juice and lemon zest, until blended.
Add the butter and cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon, and a thermometer reads at least 170 °C.
Transfer to a bowl and allow to cool. Press plastic wrap onto the surface of the lemon curd and refrigerate until cold.
Serve or transfer to covered jars and refrigerate for up to 2 weeks.
This Lemon Mint Curd is a fresh, no bake lemon dessert that’s perfect for every Summer evening. Tangy and tantalize, and your tastebuds will love you! Try this on it’s own as a dessert or as an accompaniment to other desserts and you’ll agree! Let us know how yours turns out and take #cookmerecipes in your own dessert posts.
So delicious!
