2. In a separate bowl, beat the eggs until smooth, then slowly add them to the lemon mixture, whisking continuously to prevent curdling.
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.
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