Perfect Slow Cooker Lemon Butter/Curd Recipe
Discover the easiest way to make the most delicious lemon butter (also known as lemon curd) without the need for cornflour! Using a slow cooker, this recipe ensures a creamy, thick consistency every time. Perfect for spreading on toast, adding to desserts, or gifting in jars!
Ingredients
(Makes 6 jars – recipe doubled for big batches)
- 8 eggs, whisked
- 1 1/2 cups white sugar
- 3–4 teaspoons finely grated lemon rind
- 1 cup freshly squeezed lemon juice (from about 7–8 lemons)
- 250g butter
Directions
1. Prepare the Ingredients:
- Start by grating the lemon rind, then cut and juice the lemons. Ensure no seeds are in the juice.
- Whisk the eggs in a separate bowl until smooth.
2. Combine Everything in the Slow Cooker:
- Pour the eggs, sugar, grated lemon rind, lemon juice, and butter into the slow cooker.
3. Start Cooking on High:
- Turn the slow cooker on HIGH and stir constantly until the butter has completely melted.
4. Switch to Low Heat:
- Once the butter is melted, turn the slow cooker to LOW. Place a tea towel under the lid to catch condensation.
- Let the mixture cook for 1 1/2 to 2 hours or until the lemon butter is thickened to your liking. Stir every 20 minutes to ensure it doesn’t stick to the sides.
5. Jar the Lemon Butter:
- Sterilize your jars and keep them warm in the oven.
- Once the lemon butter is ready, carefully pour it into the warm jars and seal with lids.
Tips for Perfect Lemon Butter:
- Use freshly squeezed lemon juice for the best flavor.
- Stir regularly during cooking to avoid clumps.
- Store the sealed jars in the fridge for up to two weeks.
This slow cooker lemon butter recipe is foolproof and perfect for making creamy, zesty spreads. Whether for breakfast, baking, or gifts, these jars of lemony goodness will be a hit!