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
43 Reviews
Anna
August 10, 2019
Could you use different sugar eg brown or raw sugar?
Paulene @ Slow Cooker Central
May 18, 2019
We have that recipe here >> Passionfruit butter
Kayla
May 11, 2019
Absolutely amazing! It was so easy but sooo good.
Can you use the same base recipe for passion fruit butter?
Bec
April 23, 2019
Since you have to stir this every 20 mins could you just leave the lid off like when your making fudge instead of the whole tea towel under the lid thing. It just seems that if your going to be pulling off the lid and tea towel every 20 mins to stir/check on it you might aswell just leave the lid off and not bother with the tea towel trick at all or is there a specific reason for the lid in this recipe??
Nikita
August 12, 2018
Made this yesterday, for the first time, ready for spreading on toast this morning. Left it a little longer in my 1.5l slow cooker to thicken more and it is absolutely beautiful! Definitely will be keeping this recipe.
Katrina Attard
July 27, 2018
Yum better than the bought stuff for sure!
Carolyne Fleming
July 21, 2018
Made lemon butter this morning and it had turned out fantastic. Last weekend I made it on the stove what a disaster didn’t thicken. It’s like a miracle and a ray of sunshine. Will be cooking again again love it.
Paulene @ Slow Cooker Central
June 6, 2018
It wouldn’t have the same flavour quality
Zaida Cobovic
June 5, 2018
Can you use store bought lemon juice for this?
gizmo
May 12, 2018
saturaday morning fun – what else to do with lemons and gin lol yay lemon and gin curd
followed this recipe and included a few shots of gin – only second time I have made curd and it came out great – only tested it whilst cooking so still warm but tangy lemony and refreshing – no issues – so well impressed – fantastic and easy thank you for sharing it – will be using it from now on – made 6 and a half medium jars – cheers xg
Sharon lane
March 10, 2018
Made this today & it was so easy and tastes so good.
Joy
November 27, 2017
Have just made this recipe today and am very impressed,will never go back to the stove top again,thanks for sharing.
Gee
November 11, 2017
The food researchers (who are able to do lab tests) reckon lemon curd made the usual way will only keep four weeks in sealed jar in fridge.
It needs to reach 85 degrees while ‘cooking’ to be able to last eight weeks IN A FRIDGE.. I can’t see it lasting that long done by this method, but all comments seem to indicate you’re all eating it almost immediately. Either way, when not being eaten, it must always be kept in a fridge.
Tania
September 30, 2017
Once prepared how long can the filled jars be kept for?
Fiona Bolitho
September 28, 2017
Hi everyone l always used to make my lemon butter on the stovetop but after trying this recipe l will never do stovetop again. It’s so easy. I also doubled the recipe 16 eggs, 3 cups sugar etc so yes a little extra time l just kept stirring every 20 mins till it was thick enough. Great for home or gifts, who doesn’t like homemade.
Anna T
September 26, 2017
Made this yesterday. Followed the recipe exactly. The Prep time was a lot longer than 10 minutes but grating and juicing the lemons is difficult for me with arthritis and I was being really careful that I had not misread the recipe. It all looked too simple. Anyway I stirred the mixture every twenty minutes – it came out perfectly! Thanks for this great recipe! Yummy!
Marissa
September 23, 2017
Love this recipe is so yummy and easy thank you so much
Mary
September 22, 2017
Thank you so much for this recipe, it worked a treat. I added more lemon zest and its so lovely and tangy.
Lisa
September 11, 2017
Made some today, yummy. Only made 3 jars so next time i will double receipe so I can give a few away.
Off to buy some fluffy white bread now.
Delicious.
Anna
September 2, 2017
Hi All
It separates when you make it on the stove top as well, you just mix it in well! I altered the recipe – 200g butter, 2 cups of lemon juice (as we like it tart!) and it worked well. I also alternated five mins on high, 20 mins on low and it was cooked within an hour. It sure beats standing over the stove top stirring until it thickens!!! only difficulty is getting the last bits out of the heavy crock pot – turning it upside down is easier with a pot (small price to pay!!) And I sterilise all my preserving jars/bottles with boiling water, not the stove method – they sit in the sink, boiling water goes in 2 minutes before I need them, empty, quick dry (if necessary , and it is with lemon curd) and bingo!
Paulene @ Slow Cooker Central
August 28, 2017
Love that you got prompt help when you needed it from our lovely group 🙂
Steve Mould
August 27, 2017
Kaye, I made it for the first time the other day… Cooked mine for too long and the oil separated as well. I called for help on this site and a lovely member advised me to use a stick mixer before it was totally cooled down which worked a treat. Best Lemon Butter I have ever tasted and my daughter is raving about it. Yummy and simple.
Sue
August 26, 2017
Just made this for the first time and it is amazingly simple and delicious.
I am fairly new to slow cooking but am quickly becoming addicted 😁
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
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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Kitty H
August 12, 2019
I have recently made Lemon Curd/Butter following this recipe – Simple & quite Easy to make in the time specified.
Very tasty and loved by the family.
This recipe filled (NZ) 2 Mexican Salsa jars and 1 Dolmio Bechamel Sauce jar – to the brim. Enjoy!!