Pour 2 cups of water into the inner liner stainless pot. Place the trivet/rack in the pot.

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 ¾ 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!