Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
TRADITIONAL COOKING METHOD.
Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
Stir with a wooden spoon until thick and curd coats the back of the spoon.
Pour into warm sterile jars, cover, seal and label.
Refrigerate.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	499.2 Kcal (2090 kJ)
Calories from fat	251.67 Kcal
		% Daily Value*
Total Fat	27.96g	43%
Cholesterol	246.95mg	82%
Sodium	76.33mg	3%
Potassium	287.43mg	6%
Total Carbs	59.83g	20%
Sugars	49.31g	197%
Dietary Fiber	4.24g	17%
Protein	8.35g	17%
Vitamin C	66.9mg	111%
Vitamin A	0.3mg	9%
Iron	2.1mg	12%
Calcium	86.6mg	9%

Amount Per 100 g
Calories	179.97 Kcal (753 kJ)
Calories from fat	90.73 Kcal
		% Daily Value*
Total Fat	10.08g	43%
Cholesterol	89.03mg	82%
Sodium	27.52mg	3%
Potassium	103.63mg	6%
Total Carbs	21.57g	20%
Sugars	17.78g	197%
Dietary Fiber	1.53g	17%
Protein	3.01g	17%
Vitamin C	24.1mg	111%
Vitamin A	0.1mg	9%
Iron	0.8mg	12%
Calcium	31.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lemon Souffle Omelette

Lemon , juice and zest of, grated, Eggs, separated and 3 more..
Orange and Almond Spanish Cake

Eggs, separated, Caster sugar and 6 more..
Lime Curd Tarts

Limes, Eggs, Caster sugar, Unsalted butter, chopped and 1 more..
Lemon Delicious Pudding

Eggs, separated, Caster sugar, Butter, softened and 4 more..
Italian Pancakes

Eggs, Part-skim ricotta cheese and 7 more..
Traditional Lemon Delicious

Eggs , sepeprated, Caster sugar, Melted butter, Milk and 4 more..
Bhg Lemon-lime Bars

Butter, softened, Brown sugar, All-purpose flour, divided and 7 more..
Orange Mango Triple Sec Layer Cake

Butter, softened, Sugar, divided, Orange extract and 20 more..
Lemon Pudding

Eggs , seperated, Caster sugar, Butter, melted and 4 more..
Easy Lemon Curd

Egg yolks, Caster sugar, Unsalted butter and 3 more..
Lemon Yoghurt Muffins!

Egg, Caster sugar, Unsalted butter, Yoghurt, Lemon juice and 2 more..
Christmas Cranberry-Nut Tassies (Mini)

Butter or 1/2 cup margarine, softened and 8 more..