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Home » Blog Recipe Posts » Condiments and Sauces

Instant Pot Lemon Curd

June 12, 2018 by Sandy 50 Comments

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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.

Lemon Curd in a small glass jar and white bowl surrounded by whole and sliced lemons

 

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:
Four process images showing the addition of zest, sugar, and butter int a mxing bowl before being mixed and the addition of eggs
four process images showing the addition of lemon juice,before putting the mixture into  the small glass jars and placing them on a trivet in a pressure cooker and setting the cook time
two process images showing the lemon curd being stirred with a metal fork inside of the glass jars

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!

Top view of a small jar of Lemon Curd surrounded by cut lemons

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5 from 13 votes
Lemon Curd in a small glass jar and white bowl, all surrounded by cut lemons
Print
Instant Pot Lemon Curd
Prep Time
25 mins
Cook Time
9 mins
Total Time
44 mins
 

Instant Pot Lemon Curd is a delicious confection made with lemons , eggs, and butter. It is so delicious, and is great on cheesecakes, pastries, yogurt, toast, and as filling for cakes, pies, etc.

Course: Dessert
Cuisine: American
Keyword: pressure cooker lemon curd
Servings: 3 - 4 cups
Calories: 65 kcal
Author: Sandy Clifton
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
  1. Pour 2 cups of water into the inner liner stainless pot. Place the trivet/rack in the pot.

Mix Up the Curd
  1. 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.

  2. Juice as many of the lemons as you need to get 1 cup of lemon juice. Set juice aside.

  3. Add the sugar and butter to the mixing bowl with the zest, and cream together, using a hand mixer, until light and fluffy.

  4. 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).

  5. Pour into 1 cup or pint  mason canning jars and put the lids on finger tight. Don't fill more than ¾ full as the mixture will "rise" as it cooks (it does come back down when you stir it).

  6. 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.

  7. Press the Pressure Cook/Manual button or dial, then the + or - button or dial to select 9 minutes.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. Serve this delicious lemon curd on yogurt, toast, cheesecake, pastry, cakes, muffins, or just eat it by the spoonful!

Recipe Notes

If you are going to use this lemon curd as a cake filling, add 1 ½ Tbsp of corn starch to the mixture when you add the eggs. This will help it stay on the cake layer.


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Resources to make this recipe and more

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  1. Joanne Turgeon

    September 15, 2020 at 6:28 pm

    Tastes amazing, sure hope it thickens up when cooled.

    Reply
  2. sewqueen

    June 05, 2020 at 3:27 pm

    This is great! Nobody wants to stand at the stove stirring forever lol. Thanks!

    Reply
  3. Kelly

    May 11, 2020 at 5:22 pm

    I’ve been making lemon curd for years and after finding this recipe, will never make it any other way. Pure perfection. I used my stainless steel pan insert with the lid and it was amazing. Thank you! 5 stars!

    Reply
  4. Cher

    February 08, 2020 at 7:23 pm

    I don’t have small canning jars but I have the big ones ! Can I use big ones and do I have to adjust cooking time ?

    Reply
    • Sandy

      February 17, 2020 at 9:52 am

      I think so. Don't fill them all the way. You only want about a cup to a cup and a half in each jar.

      Reply
  5. Helen

    December 25, 2019 at 12:47 pm

    I made mine last night, tastes good but has a gritty chew. Did the sugar not desolve? What else could cause this?

    Reply
    • Sandy

      January 01, 2020 at 6:59 pm

      I've never heard of that happening with this recipe. You can try blending it in the blender to smooth it out. Then slowly reheat it using a double boiler, stirring.

      Reply
  6. Jen

    November 13, 2019 at 7:54 pm

    If you use a smaller jar does the cook time need to be adjusted? Or do I need the pint size jar?

    Reply
    • Sandy

      November 14, 2019 at 8:40 am

      If you use a jar smaller than 1 cup (half pint) then yes, reduce the time by 2 or 3 minutes.

      Reply
  7. Megan

    November 03, 2019 at 7:48 am

    Does anyone know, if after you take out and stir you can then take these to a water bath to seal the jars for a shelf stable gift?

    Reply
    • Sandy

      November 03, 2019 at 8:18 am

      I believe so. I would check the Ball Canning website for instructions.

      Reply
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Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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