Slow Cooker Lemon Butter (Curd) Recipe

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Slow Cooker Lemon Butter (Curd) Recipe: Bright, Creamy, and Surprisingly Easy

There’s something magical about the tangy-sweet richness of lemon butter, also known as lemon curd. It’s silky, vibrant, and bursting with fresh citrus flavor — perfect for spreading on toast, spooning over scones, or using as a filling in tarts and cakes.

But here’s the secret most home cooks don’t know: you can make it effortlessly in a slow cooker.

That’s right — no need to fuss over a double boiler or worry about curdling eggs. This slow cooker lemon butter recipe takes all the stress out of the process, delivering smooth, glossy lemon curd with very little hands-on time.

Why You’ll Love This Recipe

• ✅ Foolproof method — The gentle heat of the slow cooker prevents curdling
• ✅ No double boiler needed — Just stir occasionally and let it cook
• ✅ Velvety texture — Creamy, spreadable, and perfect every time
• ✅ Bright citrus flavor — A delicious way to use up fresh lemons

Ingredients

• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup (1 stick) unsalted butter, cut into pieces

Optional: a pinch of salt or a dash of vanilla extract for added depth

Equipment

• 3 to 4-quart slow cooker
• Whisk and heatproof bowl or jar
• Fine mesh strainer (for silky-smooth results)

Instructions

Step 1: Prep Your Slow Cooker

Set your slow cooker to low heat. Place a heatproof bowl or jar inside the slow cooker insert. You’ll cook the curd directly in this bowl using the slow cooker like a water bath.

Step 2: Combine Ingredients

In the bowl, whisk together the lemon juice, zest, sugar, and eggs until well combined and smooth.

Step 3: Add the Butter

Add the butter pieces to the mixture. As the curd heats, the butter will melt and incorporate naturally.

Step 4: Cook Gently

Cover the slow cooker with its lid (you can place a clean kitchen towel under the lid to catch condensation if needed). Let the mixture cook on low for 1.5 to 2 hours, whisking every 20–30 minutes to prevent lumps and ensure even cooking.

You’ll know it’s done when the curd is thick enough to coat the back of a spoon.