3 – 4
about 7-8 lemons
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.