Lemon Curd made in a Slow Cooker

Lemon curd recipe | The Nice NestThere is nothing like the taste of tangy, homemade lemon curd and this recipe using a slow cooker couldn’t be easier. We all like lemon curd and I often make a batch when we have plenty of eggs. Our chickens have been laying well this Spring so the other weekend I got out the slow cooker and made some.

It is a tasty preserve to have on toast or crumpets and also makes an excellent filling for a lemon sponge cake or mini tarts.

Using the slow cooker means you can prepare the ingredients, then leave the mix to cook for 3-4 hours, ending up with a lovely, lemon curd that is sweet but also buttery.  It is so much nicer than the shop bought variety.

How to make lemon curd


  • 2 Lemons (zest and juice)
  • 125g Butter
  • 150g Caster sugar
  • 3 Eggs beaten


  1. Melt the butter in a saucepan.  Add lemon juice, zest and sugar.  Stir over a low heat until the sugar has dissolved and leave to cool.
  2. Once cool, whisk the eggs into the mixture, strain and pour into a 1-litre heatproof bowl.  Cover with a foil lid.
  3. Put the bowl in the slow cooker and add enough boiling water to come half way up the bowl.  Cover with the lid and cook on low for 3-4 hours until thick. I love the fact that you can go off and do something else while it cooks!
  4. Once it is done, stir thoroughly, then spoon into sterilised jars and seal (makes about 2 jam jars full). It keeps in the fridge for up to 2 weeks.

`If you are interested in making preserves, you might also like my recipes for damson jam or rhubarb and ginger jam.

Slow Cooker Lemon Curd Recipe

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