3. Pour the mixture into the slow cooker and set it to low heat.
4. Cook for 2-3 hours, stirring every 30 minutes, until the mixture thickens and coats the back of a spoon.
5. Once thickened, strain the lemon curd through a fine-mesh sieve into a bowl to remove any cooked egg bits.
6. Transfer the smooth lemon curd into sterilized glass jars and let it cool to room temperature before sealing and refrigerating.
Variations & Tips
For a twist, try adding a teaspoon of vanilla extract or a pinch of salt to enhance the flavors. If you prefer a sweeter curd, increase the sugar to 1 1/4 cups. For a creamier texture, substitute half of the butter with cream cheese. You can also experiment with other citrus fruits like limes or oranges for a different flavor profile. Remember, homemade lemon curd will keep in the refrigerator for up to two weeks, so you can enjoy it over several breakfasts or desserts.
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