My significant other enjoys making these to give as gifts – I attempted it and it’s quite impressive.

1. In a medium bowl, whisk together the sugar, melted butter, lemon juice, and lemon zest until well combined.

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.

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.