Lemon and Lime Butter/Curd. I tried something even better and made Lemon and Lime Butter/Curd and this by far would have to be my favourite..
The balance is not as bitter but still has the slight tang and is amazing balanced out Me and my little mini chef loved making it..
Had some beautiful big lemons fresh off a lemon tree and brought some fresh limes so I decided to make some Lemon and Lime Butter/Curd and it was sensational
Ingredients:
8 Eggs
5 freshly squeezed lemons
5 freshly squeezed limes
1 1/2 cups of sugar
250grams of Butter
Directions:
Cut and juice the lemons and limes over a strainer. Approx. a cup (250mls) of lemon and lime juice.
Whisk the eggs & sugar & place ALL ingredients in the slow cooker on high & stir continuously until the butter melts. (About 10 minutes) Turn slow cooker to low & place towel under the lid.. Stir every 20 minutes for 1 1/2 to 2 hours until thick & like sour cream consistency & the eggs have cooked smoothly.
Put in jars or containers until cool. If using jars do NOT put in the fridge until completely cool or glass will crack.
Lasts up to a month in the fridge or 2 months in the freezer.
Questions & Answers about this recipe Lemon and Lime Butter (Curd)
Question: I made this yesterday. I need some advice! How do you stop the egg from separating and cooking in chunks??
Answer: You need to constantly stir every 15-20 mins.. I personally melt the butter in the microwave only slightly but u need it to cool if u are putting mixture together with hot butter the eggs will cook fast.
If u melt butter and let it cool add all ingredients to the slow cooker on LOW ONLY..
Keep whisking every 15-20 mins it won’t scramble if u keep stirring.
Question: If I double that recipe (16 eggs) will I need to cook it for longer?
Answer: Yes I’d say close to 3-4 hours but just keep stirring and stirring as much as possible with a whisk then it won’t scramble.. Always get the sides and bottom of bowl when stirring to..
Always cook on low but some slow cookers have hot spots so if u stir every 10 mins it should remain smooth and get it to the consistency of sour cream and it will hopefully work.
PS the lemon and lime butter has a better balance and tastes sensational.
Question: Be careful, it’s easy to end up with cooked scrambled eggs in your curd.
Answer: Whisk it constantly until the butter melts only then down to low stiring every 15-20 mins.
Question: Do you use the the hole egg or just yolk.
Answer: Whole eggs.
Question: Do you sterilise your containers or jars ?
Answer: Personally no, I use plastic containers but I only put that as ppl like to jar it if it’s made in big quantities.
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