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- 1 1/2 cups granulated sugar
- 8 large egg yolks
- 1/2 cup unsalted butter, cut into small pieces
- Pinch of salt
Instructions:
1. In the bowl of your slow cooker, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks until well combined.
2. Add the small pieces of unsalted butter and a pinch of salt to the mixture.
3. Cover the slow cooker and set it to the low heat setting. Cook the mixture for 1 to 2 hours, stirring every 30 minutes to ensure the curd is smooth and evenly cooked.
4. Once the lemon butter has thickened to a spreadable consistency, and coats the back of a spoon, carefully strain it through a fine mesh sieve into a bowl to remove any lumps and ensure a smooth texture.
5. Pour the strained lemon butter into sterilized jars, and allow it to cool to room temperature. Once cooled, cover the jars and refrigerate the lemon butter. It will continue to thicken as it chills.
6. Store your lemon butter in the refrigerator for up to 2-3 weeks, or freeze for longer storage.
Enjoy your homemade slow cooker lemon butter as a delightful addition to countless dishes, or simply savor it straight from the spoon!
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