Citrus-Zested Lemon Curd with Fresh Mint

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright, silky lemon curd swirled with garden-fresh mint, perfect for desserts or breakfast spreads. This American-inspired recipe, ready in about 25 minutes, layers fresh lemon juice, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 8 American cuisine 150 cal/serving

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Ingredients

1 cup fresh lemon juice
3/4 cup granulated sugar
3 large eggs
1/2 cup, cubed unsalted butter
1/4 cup, finely chopped fresh mint leaves
2 tbsp lemon zest

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Instructions

Step 1: Whisk lemon juice, sugar, eggs, and lemon zest in a heatproof bowl until smooth. Place bowl over simmering water (double boiler), ensuring bottom doesn't touch water.
Step 2: Cook mixture, whisking constantly, for 8-10 minutes until thickened and pale yellow, coating the back of a spoon. Remove from heat.
Step 3: Gradually whisk in butter cubes until fully incorporated and smooth. Stir in chopped mint leaves until evenly distributed.
Step 4: Strain curd through a fine-mesh sieve into a clean jar. Cool to room temperature, then refrigerate at least 4 hours before serving to set completely.