Lemon Curd


November 17, 2014

Lemon Curd 1 0 5 2
  • 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 Åsa Pearson


5 Reviews


January 1, 2021

I wouldn’t pour it into the crockpot/slow cooker. Pour into a basin, cover top with foil, place in slow cooker with enough water to come halfway up the side of basin. Place lid on, cook for time stated (stir halfway through if possible) remove from slow cooker, stir well and pour into jars, seal cool and refridgerate.


October 29, 2019

I tried this yesterday and it turned into a horrible burnt black mess

Jill wilkins

December 2, 2018

What’s the the shelf life on this recipe?

Susan Meers

November 20, 2018

I have made this and it looked like it had curdled (like scrambled eggs) i mixed it up with my hand blender and it was perfect. Hubby loved it on his morning toast.


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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