Lemon Butter / Lemon Curd

  

September 21, 2014

Lemon Butter / Lemon Curd 5 0 5 6
  • 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

Ingredients

~ This ingredients List is Doubled ~ :

8 Eggs (whisked)

1 1/2 Cups of White Sugar

3-4 Teaspoons Finely grated Lemon Rind

1 Cup of Lemon Juice ( = about 7-8 lemons)

250g Butter

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

00:00

19 Reviews

Vicki

July 30, 2017

Is this recipe meant to be smooth or thick at the end?

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

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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