Lemon Butter (Lemon Curd)

Lemon Butter (Lemon Curd). Easy lemon butter that tastes bright and creamy. This double batch makes a lot, perfect for spreading on toast or filling cakes. It is sweet, tangy, and buttery. The slow cooker keeps it smooth while you stir now and then. Makes a lovely gift in jars.

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

• 8 eggs, whisked

• 1 1/2 cups white sugar

• 3–4 teaspoons finely grated lemon rind

• 1 cup lemon juice (about 7–8 lemons)

• 250 g butter

Lemon Butter (Lemon Curd): Directions

1. Grate the lemon rind first, then cut and juice the lemons. Check the juice and remove any seeds.

2. Crack 8 eggs into a bowl and whisk them until smooth.

3. Put all ingredients into the slow cooker together.

4. Turn the slow cooker to High and stir often until the butter melts completely.

5. When the butter has melted, switch the slow cooker to Low. Place a tea towel under the lid and cook for 1 1/2 to 2 hours, or until the mixture is fairly thick.

6. Stir the lemon butter about every 20 minutes while it cooks.

7. When it is done and thick, pour the hot lemon butter into clean jars and put the lids on.