Instant Pot Lemon Curd

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd) - how to make lemon curd: velvety candied lemon custard is refreshing, aromatic, delicious complex balance of sweet & sour. Super easy to make & seriously irresistible! Great DIY Christmas Gift.

Learn how to make Buttery Smooth Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd). Super easy NO jar method! The velvety candied lemon custard cream is refreshing, aromatic, complex sweet lemony flavors. Seriously irresistible! Great DIY Christmas Gift.

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4.91 from 42 votes

With lovely lemons in season, how can we miss out making some velvety candied lemon cream custard?!

Our house smelled so good as we tested our fourth #ChristmasGive Recipe: Velvety Instant Pot Lemon Curd!! 😀

What is the #ChristmasGive Challenge?


Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd): Share Happiness One #ChristmasGive at a Time

For the whole December, we’ll be publishing a series of New Instant Pot #ChristmasGive Recipes.

We’re launching this #ChristmasGive Challenge to honor Jacky’s extraordinary homestay family.

Our hope is to encourage you to make these delicious homemade gifts for your family, friends, or even strangers. Come join us! ?

Together we can make our world a better place.
Share Happiness One #ChristmasGive at a time

Read the Story + How to Participate: #ChristmasGive Challenge

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What is Lemon Curd?

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd) - how to make lemon curd: velvety candied lemon custard is refreshing, aromatic, delicious complex balance of sweet & sour. Super easy to make & seriously irresistible! Great DIY Christmas Gift.

A taste of citrusy lemony heaven – intensely complex sweet & tart flavors that melt into your tastebuds.

A soft alternative to jam, but creamier, smoother, and more intensely flavored than pie fillings or custards.

You can use it for topping, spread, flavoring, or filling.

This velvety candied lemon custard cream tastes SO mmmm-mmmmm good!! 😀

Why Use Instant Pot Pressure Cooker?

It’s great making Lemon Curd in Instant Pot Pressure Cooker because it’s easy and no need to babysit the pot on the stove with constant stirring!


Instant Pot Lemon Curd Uses

  • Cheesecakes: try it with our Instant Pot New York Cheesecake #17
  • Spread: spread or drizzle over toast, scones, bread, waffles, crumpets, muffins, cupcakes…
  • Flavorings: drizzle over Instant Pot Yogurt, ice-cream, layer in parfait, pudding…
  • Filling: cakes, pies, tarts, sponges, crumbles, doughnuts, loaves…
  • Flavoring Ingredient: whipped with cream into a mousse, make into a frosting…

 


Testings for Velvety Instant Pot Lemon Curd 

Part A. Eggs to Egg Yolks Ratio Test

We tested the Lemon Curd Recipe using different Eggs & Egg Yolks Ratios to see the differences.

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd): compare results between using different ratios of eggs to egg yolks.

Test #1 (Left Photo): 4 Large Eggs + 2 Large Egg Yolks

Results: more creamy smooth, lighter texture and color

Test #2 (Right Photo): 2 Large Eggs + 4 Large Egg Yolks

Results: thicker texture, more intense yellow color

Conclusion:

This experiment showed us egg yolks are the key to control the lemon curd’s thickness. We personally prefer Test #1’s creamy smooth lemon curd more. But if you prefer a thicker lemon curd, replace one large egg with one egg yolk.


Part B. With vs. Without Lemon Zest Under Pressure Test

We wanted to see if the lemon curd will taste better by adding lemon zest.

So, we made 1 batch of Lemon Curd with lemon zest in the lemon egg mixture, and another batch without the zest.

Taste Test #1 With Lemon Zest

Results: buttery sweet, tart, balanced, bold flavors, bits of refreshing lemon zest, smooth, creamy, aromatic, tastes like lemon candy cream that melts on your tongue.

Taste Test #2 Without Lemon Zest

Results: smooth, creamy, the lemon curd is slightly flat tasting compared to Test #1 – consists sharp sweet & tart flavors that lack the balanced & complexity of flavors, the slight refreshing taste & aroma from Test #1 were also missing.

Conclusion

Try not to skip the lemon zest in the lemon egg mixture!!

The lemon zest balances out the lemon curd’s flavors & adds complexity, refreshing taste & aroma. If you’re not a fan of having bits of lemon zest in your lemon curd, you can simply filter it out after pressure cooking.


Ingredients for Velvety Instant Pot Lemon Curd 

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd) 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 (5g) tablespoon lemon zest
  • A pinch of salt
  • 100 grams (½ cup – 1 tbsp) unsalted butter, room temperature

Tools for Velvety Instant Pot Lemon Curd 

*Pro Tip 1: 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. 


How to Make Instant Pot Lemon Curd 

Step 1
Create Egg Mixture

Ingredients & Tools

4 (204g) large eggs
2 (38g) large egg yolks (no egg white)
225 grams (1 cup) granulated sugar
A pinch of salt
235 ml (~1 cup) freshly squeezed lemon juice from 6 – 8 lemons
1 (5g) tablespoon lemon zest

7x3 inches Pyrex Oven-Safe Container
Silicone Whisk
Aluminum Foil

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.

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd): whisk together eggs, egg yolks, granulated sugar, salt, lemon zest, lemon juice in oven-safe glass container

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 aluminum foil.

*Pro Tip: be careful & avoid grating the bitter white pith when zesting the lemons

Step 2
Pressure Cook Egg Mixture

Ingredient & Tools

1 cup (250ml) cold water

Instant Pot Electric Pressure Cooker
Trivet or Stainless Steel Steaming Rack Stand

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.

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd): place tightly wrapped glass container on trivet in Instant Pot Pressure Cooker

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 1 minute, then Natural Release for 10 minutes. 
  • Note: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.

*Note: the floating pin will drop at the 7 – 8 minute mark, but don’t touch it until it has reached 10 minutes.)

Step 3
Create Instant Pot Lemon Curd

Ingredient & Tools

100 grams (½ cup – 1 tbsp) unsalted butter

Silicone Whisk
Optional: Fine Mesh Strainer

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 (as shown in photo below).

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd): discard aluminum foil and give it a few quick whisk with silicone whisk

Give it a few quick whisk and watch magic happens.

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd): add unsalted butter and use a silicone whisk to emulsify the butter with the lemon curd egg mixture

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.

*Pro Tip 1: You can filter out the lemon zest with a fine mesh strainer if you like.

*Pro Tip 2: If the lemon curd is lumpy, you can smooth it out with silicone whisk.

Step 4
Serve Velvety Instant Pot Lemon Curd


Chill in the fridge for at least 4 hours before serving.

Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd) - how to make lemon curd: velvety candied lemon custard is refreshing, aromatic, delicious complex balance of sweet & sour. Super easy to make & seriously irresistible! Great DIY Christmas Gift.


Cooking Tips for Instant Pot Lemon Curd Recipe

1. Use Thick Pyrex Oven-Safe Glass Container

We specifically used thick Pyrex oven-safe glass containers for this Instant Pot Lemon Curd Recipe because it’ll avoid overheating the lemon egg mixture. So don’t use Stainless Steel containers!

Also, be sure to wrap the container very tightly with aluminum foil. This will protect the lemon egg mixture under pressure.

2. Use Silicone Whisk – Don’t Use Reactive Tools

Reactive tools may contribute a metallic taste to the final Lemon Curd, so it’s best to use oven-safe glass containers and silicone whisk for best tasting results. 🙂

3. Be Careful When Zesting Lemons

The lemon zest will add complexity to the lemon curd’s flavors, but it’s important to avoid grating the bitter white pith when zesting the lemons!

4. Lemon Curd Not Thick Enough?

When you first open the Instant Pot after pressure cooking, the lemon curd mixture will look like egg custard. Don’t worry! That’s normal. Just give it a few quick whisk.

Keep in mind that the lemon curd will thicken as it cools and chilled in the fridge.

5. Lemon Curd is Lumpy?

If your lemon curd turns out lumpy, no worries! You can simply smooth it out by whisking it with a silicone whisk. 🙂

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Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd) - how to make lemon curd: velvety candied lemon custard is refreshing, aromatic, delicious complex balance of sweet & sour. Super easy to make & seriously irresistible! Great DIY Christmas Gift.

Instant Pot Lemon Curd

Instant Pot Lemon Curd Recipe (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.
4.91 from 42 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
Servings: 2 pints (32 oz)
Author: Amy + Jacky

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 1 minute, 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.
  • 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.
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Recipe 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.
Course: Appetizer, Breakfast, Brunch, Dessert, Dinner, Fruit, Ingredient, Lunch, Party Food, Sauce, Snack, Super Easy
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Instant Pot Lemon Curd Recipe (Pressure Cooker Lemon Curd) - how to make lemon curd: velvety candied lemon custard is refreshing, aromatic, delicious complex balance of sweet & sour. Super easy to make & seriously irresistible! Great DIY Christmas Gift.

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Stephanie

Thank you for the recipe. I purchased a 7 cup round Pyrex bowl for this recipe and have tried making this twice using the 4:2 egg ratio. I’ve cooked it for two minutes both times (due to using heavy aluminum foil) and both times I just got lemon soup. I was able to finish cooking on the stovetop until it was thick and beautiful and very tasty but this kind of defeats the purpose of using the Instant Pot. Is the time correct,1-2 minutes? I use an Instant Pot Nova Plus. Any suggestions?

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Stefany

I have tried this recipe twice now, and have followed it exactly. I do not have a glass Pyrex dish that will fit my Instant Pot 8 quart ultra, but I have a ceramic one that fits. I cannot get my lemon curd to thicken up. I have used 4 eggs and 2 egg yolks, 1 cup of sugar, a pinch of salt, juiced and zested my lemons by hand. I added butter after cooking, As directed. Refrigerated overnight. Still lemon soup. Tastes great. Lemon soup. I threw my second batch back in the pot For another 2 minutes with… Read more »

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Stefany

Thanks so much. I wound up warming it on the stove a while, and it thickened. It’s in the fridge, so I’m going to devour it, soon. I’ll give it more time in the IP next time, if I use ceramic. That, or I’ll invest the little bit in a glass, oven safe bowl. Cheers!

Angie

I live at 4200’ elevation & have found that I need to add an extra 4 minutes to get a nice thick curd. Just my 2 cents! 🙂5 stars

Brian Lussier

Have you ever tried using a mason jar to put the curd in instead of pyrex glassware?

Thanks!

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Instant Pot DUO 80
Angie

Mason jar works great for me! I just cover the top with foil like the original recipe calls for. 🙂

Ellen Pratt

This is absolutely delicious! Sweet, tart, tangy, perfect! I love it with yogurt, cake, scones and clotted cream (homemade, of course!). I have a Crockpot Express and I added 1-2 minutes to the cooking time. Thanks for the recipe!5 stars

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carissa creek

can you double this recipe?

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Instant Pot DUO 80
Stephanie

Hi there! I was wondering if the lemon curd needs to stay refrigerated after it’s cooled down or if it can sit out at room temperature? I want to make these as gifts but not sure if it needs to stay cold in there fridge or not. Thank you!

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Instant Pot DUO 60
David H

I avoid lemon outside of lemonade or a squeeze on broiled fish. My wife likes lemon curd, for reasons known but to god. All I can say about this recipe is WOW! I used 3 whole eggs and 3 yolks to compromise between the 4&2, or 2&4. And I think about 7gm of zest. OBTW: cooking time is 9 minutes, NOT 1! It is delicious. And thank you Rada for the passion fruit suggestion. I have cheap, virtually unlimited access to passion fruit pulp at our local Hispanic grocery. Any ideas as to how long this will keep in the… Read more »

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Instant Pot DUO 60
Rada

I’m going to try using passion fruit pulp tomorrow. Do you think it will be ok? I love the lemon curd and have used 1/2 cup Whole earth sweetener in place of the sugar.5 stars

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Instant Pot DUO 80
Valentine

Holy Moly! Just made this today for the first time. My 11 yo helped and we had a great time working on it together. It is absolutely delicious!! Have a batch of cold start yogurt in the IP now as my oldest asked for yogurt and lemon curd. Looking forward to the final result tomorrow morning. Wish me luck! Thanks for all the amazing recipes for this IP newbie.5 stars

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Instant Pot DUO 60
Lorri

Loved this! I had to give it a little more cooking time the next day but then it was great! How long can you store it in fridge?4 stars

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Instant Pot DUO 60

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