Lemon curd with mint

We have a bakery just around the corner that does the best sourdough in the world. We often take up a jar of this lemon curd to trade for a loaf of the heavenly bread. Have a jar of this citrus treat on hand all year round so you can slather it on toast whenever the mood strikes you. The mint adds a bright zing to this luscious spread.

Makes 2 cups (500 ml/17 fl oz)

Use

½ cup (125 ml/4 fl oz) water

8 egg yolks

1 cup (220 g/7¾ oz) coconut sugar (or granulated sugar)

2 tablespoons honey

Juice of 4 lemons

Pinch of salt

1 tablespoon finely grated lemon zest

¼ cup (15 g/½ oz) finely sliced mint leaves

125 g (4½ oz) unsalted butter, cut into cubes

Do

1	In a medium saucepan, bring the water to a simmer over medium heat.
2	In a metal bowl, whisk the yolks, sugar and honey vigorously until the mixture is smooth. Add the lemon juice and salt. Whisk again.
3	Once the water reaches a simmer, reduce the heat to low and place the metal bowl over the saucepan (don’t let the water touch the base of the bowl).
4	Cook the mixture, whisking constantly, for about 20 minutes or until it has thickened. The mixture should be thick enough to coat the back of a wooden spoon but still runny enough to pour. Do not allow the mixture to boil, or it will curdle.
5	Remove the bowl from the heat and whisk in the lemon zest and mint. Add the butter gradually, one cube at a time, whisking well to combine. Allow each cube of butter to melt completely before adding more.
6	Let the curd cool in the bowl at room temperature for 1 hour. Cover the bowl with plastic wrap and refrigerate overnight.
7	The next morning, give the curd a whisk to make sure it’s smooth, then transfer it into sterilised jars. Serve and enjoy!

Remember to hide this one at the back of the fridge, because it will get gobbled up quick smart.