Instant Pot Lemon Curd
User Reviews
4.9
Instant Pot Lemon Curd
Description
This lemon curd recipe blends whole eggs, additional yolks, granulated sugar, freshly squeezed lemon juice from 6-8 lemons, and lemon zest with a pinch of salt. The ingredients are combined in an oven-safe glass container, sealed tightly with aluminum foil, and placed in the Instant Pot on a trivet above cold water for pressure cooking. The steam and pressure cook the curd gently and evenly, avoiding the pitfalls of direct heat methods.
After cooking on high pressure for 3 minutes with a natural release, the curd is removed and room temperature unsalted butter is mixed in to enrich the texture and flavor. This results in a silky, tangy lemon curd with a balance between sweet and tart, ideal for spreading on toast, filling pastries, or incorporating into desserts.
Storing the curd chilled in a sealed container is recommended to maintain freshness for about a week. Non-reactive tools and containers such as glass and silicone whisk are advised to prevent any metallic taste.
Ingredients
- 4 (204g) egg large
- 2 (38g) egg no egg white, large yolks
- 225 grams (1 cup) granulated sugar
- 235 ml (~1 cup) lemon freshly squeezed juice from 6-8 lemons
- 1 tablespoon (5g) lemon zest
- salt a pinch
- 100 grams (½ cup - 1 tbsp) butter room temperature, unsalted
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.
Notes
- Use oven-safe glass containers and silicone utensils to avoid metallic flavors in the lemon curd.
- Store fresh lemon curd in a sealed container in the refrigerator and consume within one week.
- Do not disturb the pressure release; wait the full 10 minutes to ensure proper cooking and texture.
- Adjust pressure cooking time to 5 minutes for smaller Instant Pot models like the 3qt Mini.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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