Slow Cooker Lemon Butter (Curd)
Indulge in the tangy and velvety goodness of Slow Cooker Lemon Butter (Curd), a versatile citrus delight that will brighten up any dish.
Ingredients
- 8 Eggs (whisked)
- 1½ cups White Sugar
- 3 tbsp Finely grated Lemon Rind
- 1 cup Lemon Juice (approximately 7-8 lemons)
- 250 g Butter
Instructions
- Grate the lemon rind and then cut and juice the lemons, making sure there are no pips.
- Crack 8 eggs into a bowl and whisk them until well combined.
- In the slow cooker, combine the whisked eggs, white sugar, finely grated lemon rind, lemon juice, and butter.
- Turn the slow cooker on High and constantly keep stirring until the butter has completely melted.
- Once melted, turn the slow cooker to Low and place a tea towel under the lid. Let it cook for 1 1/2 to 2 hours or until the mixture has thickened to a curd-like consistency. Stir the mixture every 20 minutes or so to ensure even cooking.
- Once the Lemon Butter is done, sterilize the jars you plan to store it in by placing them in the oven at 225°F (110°C) for 10 minutes.
- Carefully remove the jars from the oven and pour the Lemon Butter into the jars while it is still hot. Put on the lids tightly.
- Allow the Lemon Butter to cool completely before refrigerating. It will continue to thicken as it cools.
- Enjoy the tangy and velvety goodness of Slow Cooker Lemon Butter (curd) on toast, scones, pancakes, or use it as a filling for pastries and cakes.
- Store any leftovers in the refrigerator for up to two weeks.
Notes
The slow cooker method helps to achieve a smooth and creamy Lemon Butter, but it requires constant stirring and monitoring to prevent burning.