Cook Time | 2 hours |
Servings | jars |
Ingredients
- 8 Eggs whisked
- 1 1/2 cups White Sugar
- 3 - 4 teaspoons Lemon Rind finely grated
- 1 cup Lemon Juice about 7-8 lemons
- 250 grams Butter
Ingredients
| |
Instructions
- Grate the lemon rind first then cut and juice the lemons. Crack 8 eggs into a bowl and whisk them. Pour all ingredients into the slow cooker.
- Turn on high and constantly keep stirring until the butter has completely melted.
- Once melted, turn slow cooker onto low with a tea towel under the lid and leave for 1 1/2 - 2 hours or until fairly thick.
- Stir every 20 minutes or so.
- Once lemon butter is done, pour into jars, cool and place into the fridge.
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