Lemon & Mint Curd

We've recently been getting into making fun cocktails at home and therefore going through limes like it's our job. With citrus being expensive at the markets, I braved Costco with my mask and gloves and ended up paying $6 for about 100 limes, lemons and grapefruit. Other than preventing scurvy (which I think we are safe from at the moment) citrus is a fabulous source of Vitamin C, but probably gets knocked out the second we add tequila to it :) With all the citrus we have now I've been trying to use it for recipes other than our 5 pm aperitif. Luckily my future in-laws are always more than willing to take my excess testers. 

As you've probably noticed from past recipes (especially during the summer months) I am a huge fan of using the herbs I grow, so when the opportunity arose I clipped a bunch of mint and infused the oils in the curd I was making. When you make curd it's important to be patient, but let me tell you it's absolutely worth it! It's a very earthy tart flavor and I love it!! Perfect on a shortbread cookie or drizzled on top of berries for dessert! Cheers!

Ingredients:

3/4 cup fresh lemon juice

2 tbsp salted butter

2 eggs 

1 cup sugar

1 handful of fresh garden mint 

Directions:

1. Create a double boiler and add your fresh juice, mint, butter and sugar to the bowl. Make sure the heat is on high and that the water doesn't touch the bowl

2. Stir your ingredients so your butter completely melts

3. Once the butter has melted, whisk your eggs in a separate bowl and add a little bit of the hot liquid to temper your eggs (this is to prevent your eggs scrambling when you add it to the double boiler)

4. Add your tempered eggs to the double boiler and stir until the mixture thickens. This is when you need to be patient as it will take 15-20 minutes to come together

5. Once the curd has thickened (test on the back of a silicone spatula, if you run your finger through it, it won't drip off) strain through a fine sieve and place in the refrigerator to cool completely