Lemon and Orange Cheese (slow cooker)

Dawn at The Moiderer asked her blog followers to let her know some slow cooker recipes for her new slow cooker, I’m a bit of a bung it all in and hope for the best kinda girl but this is my favourite proper recipe for my slow cooker although I usually substitute the orange juice for more lemon as my husband prefers it…

Makes 1lb (2 jam jars) Cook on low for 3 to 4 hours

1 Lemon, preferable unwaxed or organic

1 Orange preferable unwaxed or organic

100g unsalted butter

450g caster sugar

4 medium eggs

Preheat cooker on high. Finely grate the rind from the lemon and orange and squeeze out the juice. Place in a non reactive pan, add the butter, then stir in the sugar. Heat gently until the butter has melted and the sugar dissolved, then allow to cool.

When cool, beat the eggs into the sweetened juice, then pour into a 2 pint pudding basin and cover with tinfoil. Place in the slow cooker and pour in sufficient water to come halfway up the sides of the basin. Reduce the temperature and cook on low for 3 – 4 hours or until thickened. (If possible, stir occasionally during cooking.)  Stir well, then pot in a sterilized warm, small glass jar with a wax disc. When cool, cover with cellophane lids. Store in the refrigerator and use within 1 month.

Taken from The Slow Cooker Cook book by Gina Steer