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Cut and juice the lemons and limes over a strainer. Approx. a cup (250mls) of lemon and lime juice.
Whisk the eggs & sugar & place ALL ingredients in the slow cooker on high & stir continuously until the butter melts. (About 10 minutes)
Turn slow cooker to low & place towel under the lid. Stir every 20 minutes for 1 ½ to 2 hours until thick & like sour cream consistency & the eggs have cooked smoothly.
Put in jars or containers until cool. If using jars do NOT put in the fridge until completely cool or glass will crack.
Lasts up to a month in the fridge or 2 months in the freezer.