• Grate the lemon Rind first then cut and juice the lemons ( make sure there are no pips! ).
• Crack 8 eggs into a bowl and whisk them.
• Pour ALL ingredients into the slow cooker
• Turn on High and constantly keep stirring until the Butter has completely melted.
• Once 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.
• Stir every 20 minutes or so
• Once 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.

• Once completely cool, put into fridge and you're all done!!

Sterilising Jars:

• Get 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.
• The lids of the jars you put in a pot of boiling water for 10 minutes not in the oven
• Make sure this is the 10 minutes before serving so that the jars are still very hot when your pour in the Lemon Butter.
• You can put Lemon Butter on anything like Toast, cakes, muffins, bread or just eat it out of the jar!
• Good 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)