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Lemon butter, also known as lemon curd, is a deliciously tangy and creamy spread that originated in England during the late 19th and early 20th century. Often associated with afternoon tea, this luxurious treat was traditionally used as a spread for scones, pastries, or as a filling for cakes and tarts. Its significance lies in its versatility and the balance of flavors - the brightness of fresh lemons countered by rich, buttery goodness. Making lemon butter in a slow cooker gives it a wonderfully smooth texture and allows for a worry-free cooking process that doesn't require constant supervision or stirring.
Once you've prepared your batch of lemon butter, it can become an indispensable addition to your kitchen. This delightful spread isn't just for English scones; you can swirl it into yogurt or oatmeal for a zesty breakfast, spread it on top of pancakes or waffles, dollop it onto ice cream, or use it as a filling for cupcakes and macarons. You can even incorporate it into a variety of savory dishes, where its acidity will cut through and complement the richness perfectly. Pair it with crisp, buttery shortbread for a simple yet indulgent dessert, or pipe it into tart shells for a quick and elegant treat.
Slow Cooker Lemon Butter (Curd)
Ingredients:
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
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