Lemon Butter / Lemon Curd
September 21, 2014
- Prep: 10 mins
- Cook: 2 hrs
2 hrs 10 mins
- Yields: Double Recipe Serves: 4-5 Small Jars or 3 Big Jars
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!!
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
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