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The National Trust Heritage Lemon Curd Crock Pot Or Traditional Recipe

Indulge in this exquisite British classic! Our National Trust-inspired lemon curd recipe is bursting with zesty lemon flavor and is incredibly versatile. Spread it lavishly on scones, toast, or crumpets. Use it as a decadent filling for cakes and tarts (try it in our recipe #176514!). This recipe offers two methods: a convenient slow cooker/crock-pot method (acting as a bain-marie) and a traditional stovetop technique. Make a batch for yourself, and create delightful homemade gifts – simply tie a ribbon around a jar and add a recipe tag! Easily customize the tartness: Add 2-3 oz extra sugar for a less lemony curd, or use only 2 lemons. Experiment with oranges and limes to create St. Clement's curd! (Inspired by the National Trust cookbook).

Prep Time 15 mins
Cook Time 135 mins
Calories 517.1 kcal
Protein 17g
Rating 4.6 (5 Reviews)
The National Trust Heritage Lemon Curd Crock Pot Or Traditional 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The National Trust Heritage Lemon Curd Crock Pot Or Traditional

  • Lemons
  • 4 large eggs
  • Caster Sugar
  • Unsalted Butter
  • Oranges, Juice And Zest Of
  • Limes, Juice And Zest Of

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How to Make The National Trust Heritage Lemon Curd Crock Pot Or Traditional

  1. **Crock-Pot Method:** Pour 2 inches (5 cm) of very hot water into your slow cooker's ceramic insert. Set to high.
  2. In a large heatproof bowl that fits inside your slow cooker, whisk together the lemon juice, lemon zest, sugar, and butter.
  3. Place the bowl in the slow cooker. Pour near-boiling water into the slow cooker, halfway up the sides of the bowl.
  4. Cook on high for 15 minutes, stirring occasionally, until sugar dissolves and butter melts.
  5. Remove the bowl from the slow cooker and let cool slightly. Reduce slow cooker heat to low.
  6. In a separate bowl, whisk the eggs. Strain them through a fine-mesh sieve into the lemon mixture, whisking until well combined.
  7. Cover the bowl with a lid or foil and return it to the slow cooker.
  8. Cook on low for 1.5-2 hours, or until the curd thickens enough to coat the back of a spoon. Stir every 15-25 minutes (a 30-minute pause is acceptable).
  9. **Stovetop Method:** Grate the lemon zest and juice the lemons.
  10. **Stovetop Method:** In a heatproof bowl set over a pan of simmering water (bain-marie), whisk together the sugar, zest, juice, butter, and beaten eggs.
  11. **Stovetop Method:** Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon.
  12. **Both Methods:** Pour the lemon curd into small, warmed, sterilized jars. Cover and seal tightly.
  13. Store in a cool place or refrigerate. Refrigerate after opening; will keep for 1 month. Unopened jars will last for 3 months.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

174g

Fat

80g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Jams And Preserves Canning Desserts Condiments Etc Eggs Dairy Fruit European Heirloom Historical Holiday Event Picnic Vegetarian Cakes English Scottish Eggs Crock Pot Slow Cooker Dietary Gifts Low Sodium Welsh Cake Fillings And Frostings Oamc Freezer Make Ahead Low In Something Citrus Lemon Lime Brunch To Go Equipment Number Of Servings Technique 4 Hours Or Less