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Had some beautiful big lemons fresh off a lemon tree, so decided to make some Slow Cooker Lemon Butter (Curd) and it was sensational ???
Ingredients:
8 Eggs
7-8 freshly squeezed lemons
1 1/2 cups of sugar
250grams of Butter
3-4 teaspoons of lemon rind
Directions:
Wash lemons, Scrape off some rind (approx 3-4 teaspoons) from the freshest lemons and cut and juice them over a strainer. Approx a cup (250mls) of lemon juice.
Whisk the eggs and place ALL ingredients in the slow cooker on high and stir continuously until the butter melts. (About 10mins) Turn slow cooker to low and place towel under the lid.. Stir every 20 mins for 1 1/2 to 2 hrs until thick and like sour cream consistency and the eggs have cooked smoothly.
Put in glass jars or containers until cool. If using glass jars do NOT put in fridge until completely cool or glass will crack.
Lasts up to a month in the fridge or 3 months in the freezer.
By Mary Hackett
4. STICKY PORK BELLY IN THE SLOW COOKER
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