Best 6 Lemon Mint Curd Recipes
Indulge in a delightful culinary journey with our collection of delectable Lemon Mint Curd recipes. These vibrant creations showcase the perfect balance of zesty lemon and refreshing mint, promising a symphony of flavors in every bite. From the classic Lemon Mint Curd, a versatile spread that elevates pastries, scones, and sandwiches, to the tangy Lemon Mint Curd Tart, a showstopping dessert that will impress your guests, each recipe offers a unique twist on this citrusy delight. Explore the zesty Lemon Mint Curd Trifle, a layered masterpiece that combines creamy custard, citrus curd, and fluffy sponge cake, and discover the delightful Lemon Mint Curd Muffins, a perfect treat for breakfast or teatime. Embark on this culinary adventure and let the vibrant flavors of lemon and mint tantalize your taste buds.
Here are our top 6 tried and tested recipes!
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
HOMEMADE LEMON CURD
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin
Provided by Taste of Home
Time 20m
Yield 1-2/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
LEMON CURD
Lemon curd sits in that elusive space between soothing and exciting. Its texture is smooth and comforting and its flavor is zesty, a delicious contradiction. Curd is easy enough to make, just stand by the pot - it calls for attention. Once made, the curd can be packed in a closely covered jar or container; it will keep well in the fridge.
Provided by Dorie Greenspan
Categories easy, jams, jellies and preserves, dessert, side dish
Time 15m
Yield Generous 2 cups
Number Of Ingredients 5
Steps:
- Whisk the sugar, eggs, corn syrup and lemon juice together in a medium heavy-bottomed saucepan. Drop in the pieces of butter.
- Put the saucepan over medium heat and start whisking. You want to get into the corners of the pan, so if your whisk is too big for the job, switch to a wooden or silicone spatula. Cook, continuing to whisk - don't stop - for 6 to 8 minutes, until the curd starts to thicken. When it is noticeably thickened and, most important, you see a bubble or two come to the surface, stop; the curd is ready.
- Immediately scrape the curd into a heatproof bowl or canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 45 grams, TransFat 0 grams
LEMON CURD BITES
These light and lovely lemon gems are a standout on the dessert tray at any celebration. Better yet, they're very easy to prepare using jarred lemon curd and mini phyllo shells.
Provided by Paula Jones
Categories Dessert
Time 5m
Yield 15
Number Of Ingredients 4
Steps:
- Divide lemon curd equally among phyllo shells. Top each with 1 blackberry and 1 mint leaf.
Nutrition Facts : ServingSize 1 serving
LEMON CURD
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Categories Sauce Egg Dessert Quick & Easy Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Tips:
- To ensure a smooth curd, make sure all your ingredients are at room temperature before you begin. This will help them combine more easily.
- Strain the curd through a fine-mesh sieve to remove any lumps. This will give you a smooth, creamy texture.
- If you want a thicker curd, cook it for a few minutes longer. If you want a thinner curd, add a little more lemon juice.
- Be careful not to overcook the curd, or it will become grainy. Cook it until it has thickened enough to coat the back of a spoon.
- Store the curd in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Lemon mint curd is a delicious and versatile curd that can be used in a variety of ways. It can be spread on toast, used as a filling for cakes and pies, or even used as a dip for fruit. It is a great way to use up extra lemons and mint, and it is also a nice gift for friends and family.
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