Lemon and Mint Curd

Process sugar and mint leaves in a blender until leaves are finely chopped.  Let sit overnight.  Mix all ingredients with mint sugar and set over simmering water.  Cook, whisking gently until butter is melted and sugar dissolved.  Continue cooking for 30 to 45 minutes or until mix thickens.  Pour to the rim into sterilized jars.  Seal with wax paper and cellophane lids secured with a rubber band.  Use within 3 months.


  • 6 fresh mint leaves
  • 4 cups sugar
  • 1 ½ cups unsalted butter cut in chunks
  • thinly pared rind of 6 lemons and their juice
  • 8 eggs beaten


  • Cooking Time: 45 mins
  • Serves: 10
  • Difficulty Level: 2

Saras Superb Herbs Plants Associated with Lemon and Mint Curd