Lemon Curd in a jar
This is a classic and very tangy lemon curd. Spread it as thick as you like on fresh baked bread or hot toast slices. It's also delicious on your pancakes
Ingredients for lemon curd
200g / 7oz superfine / caster sugar
115g / 40z unsalted butter diced
2 large eggs
2 large egg yolks
Prepared ingredients for Lemon Curd
Dice the butter, grate the skins of the lemons for the zest (only grate off the yellow surface because the lower white pith will be very bitter), squeeze the lemons for the juice.
Firstly, pour about 2 inches / 5 cm of very hot water into the ceramic bowl 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.
Set up slow cooker
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.
Melt butter and dissolve sugar
Beat the eggs and egg yolks together and then strain them into the lemon curd mixture and whisk well until it is combined. Cover the bowl with foil and put it back into the slow cooker.
Mix in eggs and additional yolks
Cook the lemon curd on a low heat for 1 hour or until it is thick enough to cover the back of the wooden spoon as in the picture, stirring every 15 minutes.
Slow cooking lemon curd
Pour the lemon curd into a small warmed sterilized jar, 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.