Slow Cooker Lemon Butter, also known as lemon curd, is a luscious, creamy spread that bursts with bright citrus flavor. It’s perfect for spreading on toast, scones, or as a filling for cakes, tarts, and pastries. Making lemon curd in the slow cooker allows for gentle, even heating, reducing the risk of curdling and giving you a smooth, velvety texture every time. With just a handful of ingredients and a slow cooker, you can create a homemade lemon butter that tastes far better than anything from the store.
Table of Contents
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 3/4 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 tbsp lemon zest (optional, for extra lemony flavor)
Instructions
- Prepare the Slow Cooker: Set your slow cooker to low and lightly grease the insert with butter or cooking spray to prevent sticking.
- Cream the Butter and Sugar: In a medium mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. This will help create a smooth consistency for your lemon curd.
- Add Lemon Juice and Zest: Gradually mix in the lemon juice and lemon zest (if using). The mixture may look slightly curdled at this point, but this is normal.
- Transfer to Slow Cooker: Pour the lemon mixture into the slow cooker insert. Cover and cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, until the lemon curd thickens and coats the back of a spoon.
- Strain and Cool: Once the curd has thickened, strain it through a fine-mesh sieve to remove any lumps or zest for a smooth consistency. Transfer to a clean jar or container and let it cool to room temperature.
- Refrigerate: Store the lemon butter in the refrigerator for up to 2 weeks. It will continue to thicken as it cools.
Tips for Perfect Lemon Butter
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides the best flavor. Bottled lemon juice can be too acidic and affect the taste of the curd.
- Stir Regularly: Stirring every 30 minutes helps prevent any hot spots in the slow cooker and ensures even cooking.
- Strain for Smoothness: Straining the lemon curd is an important step for achieving a silky texture, free of any lumps or zest pieces.
Recipe Variations
- Lemon and Lime Butter: Replace half of the lemon juice with freshly squeezed lime juice for a lemon-lime twist.
- Vanilla Lemon Butter: Add 1 teaspoon of vanilla extract to the mixture for a subtle hint of vanilla that complements the lemon flavor.
- Orange Butter: Substitute lemon juice with freshly squeezed orange juice and zest for a milder, sweeter citrus curd.
FAQs
Q: Can I double the recipe?
A: Yes, you can double the recipe, but keep in mind that it may take longer to thicken in the slow cooker. Stir every 30 minutes and monitor the consistency closely.
Q: How do I know when the lemon butter is done?
A: The lemon butter is done when it thickens enough to coat the back of a spoon. It will continue to thicken as it cools.
Q: Can I freeze lemon butter?
A: Yes, lemon butter can be frozen for up to 3 months. Store it in an airtight, freezer-safe container. Thaw in the refrigerator overnight before using.
Slow Cooker Lemon Butter is an easy and delicious way to make a classic citrus spread at home. The slow cooker ensures even cooking and reduces the risk of overcooking or curdling, resulting in a perfectly smooth and tangy lemon curd. Whether you’re spreading it on toast, using it as a cake filling, or just eating it by the spoonful, this lemon butter is sure to brighten your day. Try it out and enjoy the taste of homemade citrus goodness!
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