🍋 Slow Cooker Lemon Butter / Curd (No Cornflour)
Yields: About 6 jam jars
👉Ingredients
◾️ 8 large eggs, whisked
◾️ 1½ cups (300 g) granulated sugar
◾️ 3–4 tsp finely grated lemon zest
◾️ 1 cup (≈240 ml) freshly squeezed lemon juice (about 7–8 lemons)
◾️ 250 g unsalted butter, cut into chunks
👉Directions
🔹 1. Prep the lemons:
➡️ Grate the lemon zest first.
➡️ Juice the lemons, removing all seeds.
🔹 2. Whisk the eggs:
➡️ Crack eggs into a bowl and whisk until smooth.
🔹 3. Combine in the slow cooker:
➡️ Add whisked eggs, sugar, lemon zest, lemon juice, and butter into the slow cooker.
🔹 4. Melt the butter:
➡️ Turn the slow cooker to High.
➡️ Stir constantly until the butter is fully melted and incorporated.
🔹 5. Cook slowly:
➡️ Reduce heat to Low.
➡️ Place a clean tea towel under the lid to prevent condensation dripping into the curd.
➡️ Cook for 1½–2 hours, stirring every 20 minutes.
➡️ The curd should thicken and coat the back of a spoon.
🔹 6. Jar the curd:
➡️ Pour hot lemon butter into sterilized jars.
✅ Seal immediately and allow to cool.
✅ Store in the fridge for 2–3 weeks or freeze for longer storage.
🔹 Tips for Perfect Curd
👉 Constant stirring on High prevents the eggs from scrambling.
👉 Slow cooking on Low ensures a smooth, silky texture.
👉 Perfect thickness: coats the back of a spoon and leaves a clean line when you run your finger through it.
