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Do you like lemons? I sure do! If you have never had Instant Pot Lemon Curd, you are in for a treat This is an easy pressure cooker lemon curd recipe, and the results are amazing! Lemon curd is a tart-sweet custard type confection, and is a wonderful topping on yogurt, cheesecake, toast, pastry, and much more.
Instant Pot Lemon Curd
I think lemons are the best citrus fruit! Their bright scent and pretty yellow color makes me happy! You can do so much with lemons, like make cleaners, essential oil, wood polish, and of course, there are a ton of food recipes that lemons are the star of!
Instant Pot Lemon Curd is one of those recipes, and it’s delicious and super easy to make.
Here’s how to make it:
My favorite cake filling is lemon curd. And on yogurt, lemon curd is divine! Many people don’t know how easy it is to make. You can make it on the stove, in the microwave, and in your Instant Pot!
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Instant Pot Lemon Curd
Ingredients
- 2 tsp Lemon Zest
- 1 cup Lemon Juice (about 4-5 lemons)
- 1 ¼ cups Sugar (reduce to 1 cup if you like it tart)
- 5 Tbsp Butter, softened
- 3 Eggs
- 2 Egg Yolks
Instructions
Prepare the Pressure Cooker
- Pour 2 cups of water into the inner liner stainless pot. Place the trivet/rack in the pot.
Mix Up the Curd
- Add the Zest of the lemons (careful not to get any of the white pith, you just want the yellow part) and put zest in a mixing bowl.
- Juice as many of the lemons as you need to get 1 cup of lemon juice. Set juice aside.
- Add the sugar and butter to the mixing bowl with the zest, and cream together, using a hand mixer, until light and fluffy.
- Add the eggs, egg yolks, and lemon juice to the butter mixture and mix on low speed until combined (it will be lumpy from the butter).
- Pour into 1 cup or pint mason canning jars and put the lids on finger tight. Don't fill more than 3/4 full as the mixture will "rise" as it cooks (it does come back down when you stir it).
- Place the jars on the trivet in the pot. Place the lid on the pot and set the steam release knob to the sealing position.
- Press the Pressure Cook/Manual button or dial, then the + or - button or dial to select 9 minutes.
- After the cook time has finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and release any remaining steam/pressure.
- When the pin in the lid drops down, open the lid and very carefully remove the hot jars of curd. Use an oven mitt, or a canning jar retriever. Be very careful! Set the jars on a surface that can withstand the heat.
- Carefully open one of the jars and stir the lemon curd with a fork or very small whisk until it comes together and is creamy. Repeat with remaining jars of lemon curd.
- If there are any small lumps that you don't want in there, you can strain it into a bowl and refill the jars, or transfer to a container of your choice (though this has never happened to me). Let cool for about 15 more minutes, then put in the fridge for a few hours to chill and firm up.
- Serve this delicious lemon curd on yogurt, toast, cheesecake, pastry, cakes, muffins, or just eat it by the spoonful!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to make this recipe and more
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Lovely and easy to make
Question?
If you put the lids on..pressure cook.
Why then do you remove the lids to stir the curd?
Wouldn’t you need to then re-cook them to seal the jars again?
I always thought once the curd came together after mixing in a double boiler it was cooked. Then you strained to remove any lumps. Then put in jars to pressure cook for long term storage. (Not that I think it will last long at my house..lol
The reason is that we are not canning the lemon curd. The Instant Pot does not have a high enough pressure to safely can. That is why we store the curd in the fridge . I like to use mason jars and lids because they are the safest in the pressure cooker. If you want to can the lemon curd, you will need to use a pressure canner or the stovetop method of processing. Refer to a canning guide or go to the jar manufacturer’s website to find info on canning.
Delicious! I used 5 medium lemons and added lemon juice to make 1 Cup. I used a tablespoon of zest that I cut up a bit. I softened the butter to almost melting in the microwave. After making this twice before, I’ve discovered that skimming off the little egg white pieces that rise to the top helps and I don’t have to strain the curd. I used a 4 Cup PYREX measuring cup covered with parchment paper. I used a silicone sling for ease of removal. I mixed with a silicone whisk and then I transferred to 4 one cup mason jars with lids, filled 3/4 of the way up.
How long does the lemon curd last when refrigerated?
About 4 weeks.
Tastes amazing, sure hope it thickens up when cooled.