Crockpot Express Lemon Curd is a tangy and refreshing treat that’s perfect for topping cheesecakes, filling pastry or just enjoying with a spoon!
I’ve died and gone to lemony heaven. Some things you just don’t know what you’ve been missing until you try them! This Crockpot Express Lemon Curd jumped up to the top of my favorite CPE desserts the moment I tasted it.
I’ve had lemon curd before, of course, but I’ve never made it myself. There’s a big difference between eating lemon curd from a packaged Marie Calendar pie and scooping up a spoonful of your own homemade goodness. This is SO MUCH BETTER.
One of the reasons I never bothered with making lemon curd before is the time involved. You have to stand at the stove constantly stirring for quite a while. Making it in the Crockpot Express cuts down the cook time and a quick stir when it’s done will yield a smooth and creamy curd that’s perfect for cheesecakes, filling pastries or just eating off the spoon!
I cooked my lemon curd in two pint jars. You can use smaller jars or even a bowl, but be sure there’s room at the top for it to rise and bubble up a bit while it cooks. My whisk fit inside the jar quite nicely for easy stirring when it was done cooking.
After you mix everything and pour it into your jars (or bowl) cover them with foil. You can also put lids on the jars, but very loosely so you don’t build pressure inside the jars. Turn the lids just until they catch. Then cook, stir and cool! BAM! Crockpot Express Lemon Curd: done.
Notes for making Crockpot Express Lemon Curd
A word of warning: when you first pull it out of the Crockpot Express and uncover it, don’t freak out. It might look a bit bubbly like it’s curdled. That’s just the butter that’s separated a bit from the rest. Give it a good stir and you’ll see it come together like magic!
Another thing to keep in mind is your lemon zest. If you have a good microplane zester like this one, the small zest will cook away and you won’t see any in your lemon curd. If you are like me and stuck using the smaller side of your cheese grater, you will end up with larger pieces of zest that won’t completely cook away. I’m 100% fine with this, as I enjoy the burst of flavor and added texture. But if you don’t want any zest, be sure to use a fine zester!
Crockpot Express Lemon Curd
- 5 tbsp salted butter room temperature
- 1 cup sugar
- 1-2 tbsp lemon zest
- 3 eggs
- 2 egg yolks
- 3/4 cup lemon juice (about 5-6 lemons)
- With a mixer, cream together the butter and sugar until fluffy.
- Add in the lemon zest, eggs and egg yolks and mix until smooth.
- Pour in the lemon juice and mix until combined.
- Pour the mixture into two pint jars and cover with foil (or very loosely with canning lids, just until the lids catch)
- Add one cup of water to the bottom of the pot and place the trivet inside. Place the jars on the trivet and close/lock the lid. Turn the steam release valve to closed and press Steam. (high pressure, 10 minutes.) Press Start/Stop.
- When the cooking cycle has ended allow natural pressure release for 10 minutes and then release any remaining pressure. Remove from the pot and open up the jars to stir and cool.
- Stir each jar well with a whisk until the mixture comes together and is smooth and creamy. Allow to cool 10-20 minutes at room temperature and cover and refrigerate.
- Chill for at least 4 hours. It will thicken and the flavors will sharpen as it cools.
- Serve on top of cheesecake, inside pastries or enjoy with a spoon!
Try this gorgeous Crockpot Express Lemon Curd on top of my Crockpot Express Cheesecake!
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