Lemon butter, also known as lemon curd, is a deliciously tangy and creamy spread that originated in England during the late 19th and early 20th century. Often associated with afternoon tea, this luxurious treat was traditionally used as a spread for scones, pastries, or as a filling for cakes and tarts. Its significance lies in its versatility and the balance of flavors - the brightness of fresh lemons countered by rich, buttery goodness. Making lemon butter in a slow cooker gives it a wonderfully smooth texture and allows for a worry-free cooking process that doesn't require constant supervision or stirring.
Once you've prepared your batch of lemon butter, it can become an indispensable addition to your kitchen. This delightful spread isn't just for English scones; you can swirl it into yogurt or oatmeal for a zesty breakfast, spread it on top of pancakes or waffles, dollop it onto ice cream, or use it as a filling for cupcakes and macarons. You can even incorporate it into a variety of savory dishes, where its acidity will cut through and complement the richness perfectly. Pair it with crisp, buttery shortbread for a simple yet indulgent dessert, or pipe it into tart shells for a quick and elegant treat.
Advertisement
Slow Cooker Lemon Butter (Curd)
Ingredients:
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- 1 1/2 cups granulated sugar
- 8 large egg yolks
- 1/2 cup unsalted butter, cut into small pieces
- Pinch of salt
- 1 tablespoon lemon zest
- 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.
Advertisement
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!