Categories: pudding-custard-mousse- flan
Ingredients
- 3 whole lemons
- 1 cup granulated sugar
- 7 Tbsp. butter, cut into cubes
- 2 eggs PLUS 2 egg yolks
Directions
- Have a 4 cup straight-sided bowl ready.
- Add enough hot tap water to the cooking vessel of a slow cooker to fill by 2 inches. Place round metal cookie cutter or the ring from a canning jar lid in the bottom of the slow cooker; so bowl does not con in contact with the bottom of the slow-cooker. Place a lid on the cooker and turn on high.
- Meanwhile, using a rasp-style zester, zest the three lemons. Add the zest to the bowl. Juice the lemons, straining juice to the zest in the bowl. Stir in the sugar and butter. Place the bowl in the slow cooker, setting it on the metal ring. Close lid and cook on high, stirring occasionally, until butter melts, about 30 minutes. Carefully remove bowl.
- In a small mixing bowl, beat the eggs and egg yolks until combined. Pour through a mesh strainer into the bowl with lemon mixture. Cover bowl tightly with foil and return to the slow cooker, making sure the bowl sits on the metal ring. Add enough hot tap water to the slow cooker to come halfway up the sides of the bowl. Cover and cook on low for 1 1/2 to 2 hours, stirring every 45 minutes. Curd is done hen it reaches 170 degrees. Carefully remove the bowl from the slow cooker. Cool to room temperature. Transfer to a storage container. Curd can be frozen for several months and used straight from the freezer or refrigerated for up to 2 weeks.
-
makes about 2 1/2 cups