Slow Cooker Lemon Curd
Prep time
Cook time
Total time
This yum-tiddly-umpum recipe for lemon curd makes three jars. You will need a slow cooker with a lid, three jam jars and a ceramic bowl or basin that will fit inside your slow cooker when your slow cooker has its lid on. You will also need tin foil to cover the top of the basin while it is in the slow cooker. The lemon curd will keep in the fridge for up to four weeks.
Recipe type: Jam
Cuisine: British
  • 125g unsalted butter
  • 400g caster sugar (most of a small packet)
  • 3 lemons
  • 1 orange
  • 4 eggs
  1. Juice and zest the fruit. If you don't have a zesting tool, just grate the outer rinds instead.
  2. Add the butter, sugar, juice and zest to a saucepan. Heat gently, stirring, until the butter melts and the sugar dissolves.
  3. Add the mixture to your bowl or basin, and leave to cool for 10 minutes. While it is cooling, beat the eggs.
  4. Add the beaten eggs to the mixture, and mix well.
  5. Cover the top of the bowl with tin foil. Put the bowl in the slow cooker, and add hot water to come halfway up the bowl's sides. Place the lid on the slow cooker.
  6. Cook on the low setting for 4-6 hours, until the curd has cooked and thickened. Give it a quick stir every couple of hours.
  7. Sterilise your jars. Fill them with hot lemon curd and leave to cool.
Recipe by Miss Thrifty at