Lemon Mint Curd

1. 1

   Place sugar and mint leaves in a food processor; process until blended.

2. 2

   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 170u00b0. Do not allow to boil. Immediately stir in minced mint.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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