Instant Pot Lemon Curd
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4.9
291 reviews
Excellent
Instant Pot Lemon Curd
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Instant Pot Lemon Curd (Pressure Cooker Lemon Curd) - how to make lemon curd no jar method: velvety candied lemon custard is refreshing, aromatic, delicious complex sweet & lemony flavors. Super easy to make & seriously irresistible! Great DIY Christmas Gift.
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Ingredients
- 4 (204g) large eggs
- 2 (38g) large egg yolks (no egg white)
- 225 grams (1 cup) granulated sugar
- 235 ml (~1 cup) freshly squeezed lemon juice from 6 - 8 lemons
- 1 tablespoon (5g) lemon zest
- a pinch of salt
- 100 grams (½ cup - 1 tbsp) unsalted butter , room temperature
Instructions
- Create Egg Mixture: In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.
- Pressure Cook Egg Mixture: Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. *Pro Tip 1: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.*Pro Tip 2: The floating pin will drop at the 7 - 8 minute mark, but don’t touch it until it has reached 10 minutes.*Pro Tip 3: If you're using Instant Pot 3qt mini, change the cooking time to High Pressure for 5 minutes + Natural Release for 10 minutes.
- Create Instant Pot Lemon Curd: Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard. Give it a few quick whisk and watch magic happens. Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. If the lemon curd is lumpy, you can smooth it out with silicone whisk.
- Serve: Chill in the fridge for at least 4 hours before serving.
Equipments used:
Notes
- *Pro Tip: don’t use reactive tools to make the Instant Pot Lemon Curd as they may contribute a metallic taste to the final product. Best to use oven-safe glass containers and silicone whisk for best results.
- Storage: Best to enjoy the fresh lemon curd within roughly a week when stored in a sealed container in the fridge.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
139mg
(46%)
Sodium
32mg
(1%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
415IU
(8%)
Vitamin C
10mg
(11%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2pints 32oz
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 139mg | 46% |
| Sodium | 32mg | 1% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
291 reviews
Excellent
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