Lemon Butter / Lemon Curd

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Duration:

PREP TIME: 10 minutes 
COOK TIME: 2 hours
TOTAL TIME: 2hours  10 minutes 

INGREDIENTS

  • ~ This ingredients List is Doubled ~ :
  • 8 Eggs (whisked)
  • 1 1/2 Cups of White Sugar
  • 3-4 Teaspoons Finely grated Lemon Rind
  • 1 Cup of Lemon Juice ( = about 7-8 lemons)
  • 250g Butter

INSTRUCTIONS

  • 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!!

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