Ingredients:

8 eggs (whisked)

1 1/2 cups of white sugar

3-4 teaspoons finely grated lemon rind

1 cup of lemon juice (about 7-8 lemons)

250g butter

Directions:

1. Grate the lemon Rind first then cut and juice the lemons (make sure there are no pips). Crack 8 eggs into a bowl and whisk them.

2. Pour all ingredients into the slow cooker.

3. Turn on High and constantly keep stiring until the Butter has completely melted.

4. Once melted, turn Crock Pot onto Low with a Tea Towel under the lid and leave for 1 1/2 - 2 hours or until fairly thick.

5. Stir every 20 minutes or so.

6. Once Lemon Butter is done, take the jars out of the oven and pour it in and put on the lid.

Bon Appetit!