Slow Cooker Orange Curd is a delightful treat that brings a burst of citrusy sunshine to your kitchen, perfect for spreading on toast during cozy family breakfasts or even as a zesty filling for cakes and desserts. Passed down through generations in many families, this curd is a nod to traditional preserves with a modern, convenient twist. Using the slow cooker simplifies the process, making it a no-fuss option for busy parents who still want to serve something special.

Orange curd pairs beautifully with a variety of sides. Consider serving it with freshly baked scones, a dollop on top of Greek yogurt, or even as a tangy addition to a cheese platter. For breakfast, it’s wonderful smeared on warm, buttery toast or pancakes. It also makes an excellent, tart filling for cakes and pastries, adding a burst of flavor that the whole family will love.

Servings: 12 servings

1 cup fresh orange juice (about 3-4 oranges)
1 tablespoon orange zest
1 cup granulated sugar
1/2 cup unsalted butter, melted
3 large eggs, lightly beaten
1/4 cup fresh lemon juice

1. Lightly spray the inside of your slow cooker with non-stick cooking spray.

2. In a medium bowl, whisk together the fresh orange juice, orange zest, and granulated sugar until the sugar is mostly dissolved.

3. Add the melted unsalted butter and whisk until well combined.

4. Add the lightly beaten eggs and lemon juice, and whisk until the mixture is smooth.

5. Pour the mixture into your slow cooker. Cover and cook on low heat for 2 to 2.5 hours, stirring every 30 minutes, until the mixture has thickened and coats the back of a spoon.

6. Once the curd has reached the desired consistency, transfer it to a heat-proof bowl and let it cool to room temperature.

7. Once cooled, the curd can be transferred to jars and stored in the refrigerator for up to two weeks.

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