I make this in the slow cooker as I find it so easy. If you don’t want to make it with a slow cooker, you can do so in a ban Marie, reducing the time dramatically. This lemon curd also makes fantastic Christmas presents. Add some Limoncello to make it extra special
Make approx. 2 jars.
Nutritional information Per 15g Serving
0.8g net carbohydrates
100g xylitol or erythritol blend (add more if you prefer it sweeter)
zest and juice of 4 large lemons (removing any pips!)
1.2 litre pudding basin
Place the butter, sweetener, lemon zest and juice in your pudding basin. Place in the slow cooker and turn to low. Place boiling water around the bowl until it comes up halfway.
Leave for 20 minutes. Remove from the slow cooker and leave to cool for 5 minutes. Keep the slow cooker on as you will be returning the basin back shortly.
Beat the eggs and pour this, whilst continuing to beat, though a sieve, into the lemon mixture.
Take a square of foil, larger than the top of the basin. Place over basin and seal well with string, making sure it is tight.
Place back into the slow cooker keeping the temperature low. Add more boiling water around the basin, ensuring the water comes up over halfway up the bowl.
Cook for 2-3 hours, stirring a couple of times to avoid any lumps. (if you forget to stir and it goes lumpy or curdles, whisk well with a balloon whisk!).
The curd should be thick enough to hold when poured from the back of a spoon, but not thick and lumpy.
Pour into your sterilised jars. Cover with a layer of parchment before sealing with the lid.
Keep refrigerated once opened.