Amazing Instant Pot Lemon Curd
User Reviews
4.7
Amazing Instant Pot Lemon Curd
Description
This lemon curd recipe uses common ingredients blended then cooked under pressure in an Instant Pot for ten minutes, followed by natural pressure release, to create a smooth custard with fresh lemon zest and juice. Using both whole eggs and an extra yolk enriches the texture while butter adds silkiness and sweetness balances the tartness.
The texture resembles set custard or jelly that becomes thicker as it chills. After releasing the pressure, whisking the curd smooths out any initial curdled appearance. Optional straining removes lemon zest for a velvety finish. The curd can be used as a spread, filling, or dessert topping.
Doubling the recipe requires slightly longer cooking time and ensuring the container fits in the pot. Adjusting lemon juice or adding an extra egg yolk can alter thickness. Lime curd can be made using this method as well. Refrigerate to thicken and whisk again if curdled after sitting.
Ingredients
- ¼ cup butter salted, melted
- ½ cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 1-2 teaspoons lemon zest fresh
- ½ cup lemon juice from about 3-4 lemons, fresh
Instructions
- Blend all ingredients together in a blender until smooth. Transfer to a heatproof liquid measuring cup or bowl and cover tightly with foil.
- Place the trivet inside the Instant Pot or other electric pressure cooker. Add 1 1/2 cups water. Set the covered bowl of lemon curd on the trivet.
- Secure the lid, set the valve to seal, and set the Instant Pot to pressure cook on high pressure for 10 minutes.
- Let the pressure naturally release for 10 minutes (this is important for the curd to fully set up!), then quick release the remaining pressure.
- Carefully remove the bowl from the pot. Remove the foil. It should be set like jello or custard. Whisk until creamy and smooth. (At first it will look curdled, but as you whisk, it will come together.) Optional: strain to remove the lemon zest.
- Refrigerate until ready to use (it will thicken as it cools). If it splits or looks curdled after sitting, whisk again to recombine.
Notes
- This recipe can be doubled; increase cooking time by 2–3 minutes for larger batches and ensure the container fits in the Instant Pot.
- For thicker curd, reduce lemon juice or add an additional egg yolk.
- Whisk again after chilling if the curd appears curdled or separated; it will recombine smoothly.
- The recipe also works well for lime curd with the same process.
User Reviews
Overall Rating
4.7
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