Lemon Curd


November 17, 2014

Lemon Curd 1 0 5 1
  • Cook: 3 hrs 30 mins
  • 3 hrs 30 mins

    3 hrs 30 mins

  • Yields: 2 jars


225g diced butter (at room temperature)

4 large eggs

4 large lemons (rind as well as all the juice)

350g caster sugar

1 level dessert spoon cornflour


1Grate the rind and squeeze the juice out of all 4 lemons.

2Beat the eggs lightly in a bowl then pour into slow cooker. Add all other ingredients and give it a good stir.

3Set the sc on low for 3.5 hours with a tea towel under the lid.

4Spoon into hot sterilised jars and seal.

Submitted by ├ůsa Pearson


1 Review


May 9, 2018

I’ve tried this version twice and both times it has failed. First time the eggs scrambled and second time it has made a burnt lemon/caramel oily mess….
What am I doing wrong?!?!?

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