A delightful citrus curd recipe that combines the tangy flavors of lemon, lime, and orange for a versatile spread.
Pour about 2 inches of hot water into the slow cooker and set it to high.
Ensure the water level is sufficient to create a warm environment for the bowl.
Combine the lemon juice, lime juice, orange juice, zest, sugar, and butter in a heatproof bowl.
Use freshly squeezed juice for the best flavor.
Place the bowl in the slow cooker and add hot water to come halfway up the sides of the bowl.
Ensure the bowl is stable and doesn't tip over.
Stir occasionally until the sugar dissolves and the butter melts.
Stir gently to avoid splashing.
Beat the eggs and strain them into the citrus mixture, whisking to combine.
Straining the eggs removes any unwanted solids for a smoother curd.
Cover the bowl and cook on low heat for 1.5 to 2 hours, stirring every 20 minutes, until thickened.
The curd is ready when it coats the back of a spoon.
Pour the curd into sterilized jars and seal them.
Use sterilized jars to ensure the curd stays fresh longer.
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