Lemon Butter / Lemon Curd
September 21, 2014
- Prep: 10 mins
- Cook: 2 hrs
-
10 mins
2 hrs
2 hrs 10 mins
- Yields: Double Recipe Serves: 4-5 Small Jars or 3 Big Jars
Directions
1Grate the lemon Rind first then cut and juice the lemons ( make sure there are no pips! ).
2Crack 8 eggs into a bowl and whisk them.
3Pour ALL ingredients into the slow cooker
4Turn on High and constantly keep stirring until the Butter has completely melted.
5Once melted, turn slow cooker onto Low with a Tea Towel under the lid and leave for 1 1/2 - 2 hours or until fairly thick.
6Stir every 20 minutes or so
7Once Lemon Butter is done, take the jars out of the oven and pour it in and put on the lid.
Let the jars COOL on the bench first - DO NOT put straight into the fridge or they will crack/explode.
1Once completely cool, put into fridge and you're all done!!
Sterilising Jars:
1Get some jars (about 3-4 for this recipe) wash them in boiling water, dry them, and put them in the oven at 100C for 10 minutes.
2The lids of the jars you put in a pot of boiling water for 10 minutes not in the oven
3Make sure this is the 10 minutes before serving so that the jars are still very hot when your pour in the Lemon Butter.
4You can put Lemon Butter on anything like Toast, cakes, muffins, bread or just eat it out of the jar!
5Good Luck everyone! Hope you enjoy giving it a go!!
(Remember this recipe is doubled, so just half all ingredients if you're wanting to do the single recipe)
Submitted by Jessie Hooper
19 Reviews
Samantha
July 27, 2017
Yum!!! Today I made this for the 1st time ever……so simple and so delish.
Its not going to last long with my kids 🙂
Kaye
July 25, 2017
I have just made this and although it has thickened and tastes sensational, I have found that the butter has sat on the top like an oil. Has anyone else had this happen??
Clare
July 23, 2017
How long will this keep please?
Kelly
July 23, 2017
How long will this keep in the fridge ?? Cupboard. ?
Dianne
May 10, 2017
Damn i didnt read that you have to stir every 20 mins, now it’s burnt around the edges
Paulene @ Slow Cooker Central
May 8, 2017
It will yes as excess fluid will get into it from condensation
We use it in electrical slow cookers still?
Do you mean it’s a multi cooker rather than a slow cooker?
An alternative could be to fashion a foil type layer on top of the recipe to try to catch the liquid maybe?
Tina
May 7, 2017
My slow cooker is electronic, so can’t put a tea towel under the lid. Will this make any difference to the end result?
Kylie Handley
May 7, 2017
Oh my….this is absolutely delicious, I have made 3 lots in less than a fortnight and am giving it to family and friends so they can taste for themselves lol. Thank you Jessie Hooper for sharing this recipe xx
Nikki
December 17, 2016
2nd year in the making, thanks for sharing this recipe.
Chloe
November 18, 2016
How long does this keep for
Donna Ford
November 11, 2016
This a favourite in our house, a daily breakfast has to include home made lemon butter on toast. 👍
jayne foord
November 11, 2016
I stored my in the fridge but make sure your jars r sterlized
Chloe
November 11, 2016
How would you suggest storing this if I’m wanting to give as Christmas gifts?
Barb
July 2, 2016
Great recipe, thank you. Do you need to refrigerate all the jars of butter?
Kim
May 31, 2016
Fabulous! So easy too.
Nicola
January 9, 2016
I love this recipe, I have made both the doubled and regular mixtures. Was so simple and a real hit as Christmas gifts this year 🙂
dawn shepherd
January 4, 2016
This has gone down a treat. Simple and easy but so tasty. many thanks for sharing
dawn
January 3, 2016
Tried this recipe yesterday and it is yummy. Thank you so much for sharing
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Vicki
July 30, 2017
Is this recipe meant to be smooth or thick at the end?