Nov. 3, 2017

LEMON & MINT CURD

LEMON & MINT CURD
6 fresh mint leaves
4 cups caster sugar
1 1/2 cups butter, cut into chunks
rind of 6 lemons, thinly pared, in large pieces, and their juice
8 eggs, beaten
1. Place the mint leaves and sugar in a food processor, and blend until the mint leaves are very finely chopped and combined with the sugar.
2. Put the mint sugar and all the other ingredients into a bowl and mix together.
3. Set the bowl over a pan of simmering water. Cook, whisking gently, until all the butter has melted and the sugar has dissolved. Remove the lemon rind.
4. Continue to cook in this way, stirring frequently, for 35-40 minutes or until the mixture thickens. Pour into sterilized glass jars, filling them up to the rim. Seal with waxed paper circles and cellophane secured with rubber bands. Add a label and tie short lengths of string around the top of jars to decorate. This lemon cured should be used within 3 months.