There 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
- 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.
- Once cool, whisk the eggs into the mixture, strain and pour into a 1-litre heatproof bowl. Cover with a foil lid.
- 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!
- 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.