Another slow cooker recipe. Although you use it more as a bain-marie than a cooker, so you could just balance a bowl over a saucepan of water instead. There is a lovely point where it becomes curdy as you heat it at the end, which is very satisfying.
makes 8 x 190ml jars
finely grated rind of 6 large unwaxed lemons
the juice of above lemons (about 400ml)
900g / 2lb caster sugar
a pack of unsalted butter, diced
6 medium eggs, beaten
Put the lemon rind, juice, butter and sugar into a heatproof bowl small enough to fit into the cooker. Pour hot water into the ceramic cooking pot until it reaches half way up the bowl. Switch the cooker to high and leave for 15 minutes, or until the butter has melted and the sugar has completely dissolved.
Remove the bowl and allow to cool. Sieve in the eggs and whisk to combine. Switch the cooker to low and replace the bowl, covering with foil and cook for 1.5 hours, stirring occasionally until it thickens. I usually have to pour the whole lot into a pan and heat it gently to get it to thicken up, but that might just be me.
Once the curd is the right consistency, pour it whilst it’s hot into warm, sterilized jars. Strain through a sieve before potting if you prefer a smoother curd.
Cover each jar with waxed disc and lid. Store in a cool, dark place or in the fridge and use within 3 months. Once opened, use within a week.