The National Trust Heritage Lemon Curd: Crock Pot or Traditional
photo by French Tart
- Ready In:
- 2hrs 15mins
4 small jars of Lemon Curd
- 3 large lemons, unwaxed and organic, juice and zest of
- 4 large eggs, lightly beaten
- 6 ounces caster sugar or 6 ounces superfine sugar
- 4 ounces unsalted butter, cut into cubes
- 2 oranges, juice and zest of, large
- 4 limes, juice and zest of
- Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part 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 of the bowl.
- 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.
- Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
- Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
- NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
- Pour the lemon curd into some small warmed sterilized jars, 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 and will last for one month.
- TRADITIONAL COOKING METHOD.
- Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
- Stir with a wooden spoon until thick and curd coats the back of the spoon.
- Pour into warm sterile jars, cover, seal and label.
Questions & Replies
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I love this method of making lemon curd! I've made it in the past, but having to hover over the stove is just a problem - I get distracted and disaster strikes! I did not stir it quite as much as indicated, but it turned out perfect. I used a 4-cup glass measuring cup in my 5 qt cooker, which worked very well. I used regular sugar, dropped the zest into it and whirred it all with my stick blender to reduce the sugar a bit and to release more essential oils - worked well. Served the curd with my Recipe #492387 for breakfast this morning - Mr Grumpy was even happier than usual! Thanks for posting this so-sensible method for making a lovely treat. Update: I also made this with two oranges and half a lemon - very tasty. Looking forward to trying other combinations.
I tried your recipe using the traditional method and LOVED IT! I made up six jars and gave some away. Everyone who I gave it to said they loved it too. I aslo used some of the jars I stored to make lemon merange pie when we had visiter over. Thanks for sharing this recipe and the different methods of making it.
LOVE YOUR CURD, French Tart! Will admit that I used the traditional cooking method, & that was fine, but next time I make this great tasting curd, I want to try the slower method just to see what difference it might make! I enjoy the taste of lemon curd, by itself or on any wide number of other things!! Thanks for sharing a great recipe! [Made & reviewed as a recipenapped bonus in Aus/NZ Recipe Swap #14, Mar 08]
Lemon Curd is actually quite simple to make. This recipe requires you stir it every 15 minutes which, to me, negates the reason for using a slow cooker. Also, it says to cover the bowl with foil. If you do so, every time you remove the foil to stir it, you will add condensation to the Curd. I would recommend making Lemon Curd the old fashioned way. EDIT: My apologies to FrenchTart for not stating that the traditional cooking instructions start at # 7! I plan to try the St. Clement's Curd to use up some holiday fruits.
RECIPE SUBMITTED BY
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