Instructions: Finely slice the mint leaves. Place the sliced mint leaves, lemon rind, juice, sugar and butter in the top of a double boiler or in a heatproof bowl over a saucepan of simmering water and heat, stirring until the sugar dissolves and the mixture is quite warm.

Add the eggs and mix very well with a whisk to distribute them thoroughly, and continue stirring while the mixture heats. Keep stirring until the mixture coats the back of a spoon, which indicates that the eggs have thickened and set, about 20 minutes. Do not allow the mixture to boil because the eggs will curdle. Allow to cool.

When cool, pour the curd into sterile glass jars and seal and use within 3 months. Alternatively, store the curd in the fridge in an airtight container and use within 1 week.

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