Instant Pot Lemon Curd Recipe

5 mins

13 mins

4 hrs 48 mins

6
to 8 servings

2 large eggs

2 large egg yolks

3/4 cups granulated sugar

2 teaspoons grated lemon zest

1/2 cup freshly squeezed lemon juice

1/2 teaspoon salt

5 tablespoons unsalted butter, room temperature

class="comp section--instructions section">

Steps to Make It

Gather the ingredients.
In a medium bowl whisk the eggs, yolks, sugar, lemon zest and juice, and salt until well combined.
Transfer the mixture to a heat-proof glass container large enough to fit in the Instant Pot. Cover the container tightly with foil.
Pour 1 cup of water into the Instant Pot fitted with a trivet and carefully place the container onto the trivet.
Seal the Instant Pot lid. Pressure cook at high pressure for 3 minutes, then naturally release for 10 minutes.
Carefully remove the container from the Instant Pot. The egg mixture should be thick and set like a custard with small bubbles on top.
Add the butter, 1 tablespoon at a time, whisking between additions until melted well combined. As you whisk, the mixture should turn from clumpy to smooth and creamy.
Cover with a tight-fitting lid and let the mixture cool, about 30 minutes. Transfer to the refrigerator for at least four hours or up to overnight before serving.

Tip

This recipe will work perfectly in all the sizes of the Instant Pot from the 3-quart to the 10-quart. However, if you want to double or triple the recipe to give this curd out as gifts, you'll need at least the 6-quart size.

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Serves 6

french

Lemons,lemond curd,instant pot,snack

Breakfast & Brunch, Desserts
Winter Recipes
Instant Pot Recipes, Citrus Recipes

easy