Tangy citrus curd

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Serves: 0

By aristocat



  • 370g caster sugar

  • 115g unsalted butter

  • 1 lime zested and juiced

  • 1 orange zested and juiced

  • 4 eggs beaten

  • 2 lemons zested and juiced


  1. Put the butter and sugar in a saucepan, add the rinds and strain in the juice.
  2. Heat gently for 3 minutes until the sugar has dissolved.
  3. Pour the mixture into a basin that will fit into your slow cooker pot. Leave to cool for 10 minutes and then strain in the eggs and mix well.
  4. Cover the basin with foil and pour hot water in the slow cooker pot to reach halfway up the sides of the basin.
  5. Put the lid on and cook for 3-4 hours on low. Stir once or twice if possible.
  6. Warm 2 jars in a low oven - spoon in the curd. Add a waxed disc and leave to cool. Seal each jar and store in the fridge.
  7. Use within 4 weeks.

Handy Hint

These would make a perfect gift!

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Kids can help

  • Make Ahead

  • lemon

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Your comments

  • aristocat 09/09/10 23:44

    use your slow cooker - its not just for cooking chicken you know?