Slow Cooker Lemon Butter (Curd) Recipe

Step 5: Strain and Cool

Once cooked, strain the curd through a fine mesh sieve into jars or containers to remove any bits of zest or cooked egg. Let it cool completely before refrigerating.

Storage Tips

• Store in an airtight container in the refrigerator for up to 2 weeks
• Can be frozen for up to 3 months (thaw in fridge overnight before using)

Ways to Use Lemon Butter

• Spread on toast, pancakes, or waffles
• Swirl into yogurt or oatmeal
• Fill cakes, cupcakes, or lemon tarts
• Serve with scones, biscuits, or croissants
• Stir into whipped cream or frosting for extra flavor

Final Thoughts

Making lemon butter (curd) in the slow cooker is a game changer. With minimal effort and maximum reward, you’ll have a jar of sunshine-ready to brighten up just about anything you eat. It’s the perfect make-ahead treat for brunches, baked goods, or simply enjoying by the spoonful.

So grab some lemons, fire up the slow cooker, and treat yourself to this citrusy, buttery delight. You’ll never go back to store-bought again.

Would you like me to include a printable recipe card or variations like orange or lime curd?