125 g (4 oz) unsalted butte
400 g (13 oz) caster sugar
grated rind and juice of 2 lemons
grated rind and juice of 1 orange
grated rind and juice of 1 lime
4 eggs, beaten


1.Preheat the slow cooker if necessary. Put the butter and sugar in a saucepan, add the fruit rinds, then strain in the juice.
2.Heat gently for 2-3 minutes, stirring occasionally, until the butter has melted and the sugar has dissolved.
3.Pour the mixture into a basin that will fit comfortably in your slow cooker pot. Leave to cool for 10 minutes, then gradually strain in the and mix well.
4.Cover the basin with foil and lower into the slow cooker pot. Pour hot water into the slow cooker pot to come halfway up the sides of the basin.
5.Cover with the lid and cook on low for 3-4 hours or until the mixture is very thick. Stir once or twice during cooking if possible.
6.Warm the 2 sterilized jars in a low oven for 5 minutes. Spoon in the citrus curd, place a waxed disc on top and leave to cool.
7.Seal each jar with a screw-top lid or a cellophane jam pot cover and an elastic band, label and store in the refrigerator. Use within 3-4 weeks.
8.FOR LEMON CURD, prepare as above, but omit the orange and lime and use 3 lemons rather than 2. Cook and store as above.

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