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.
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.
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
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.
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
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
*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
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.
Course: Appetizer, Breakfast, Brunch, Dessert, Dinner, Fruit, Ingredient, Lunch, Party Food, Sauce, Snack, Super Easy
Servings: 2pints (32 oz)
Author: Amy + Jacky
2(38g)large egg yolks(no egg white)
225grams (1 cup)granulated sugar
235ml (~1 cup)freshly squeezed lemon juice from 6 - 8 lemons
1tablespoon (5g)lemon zest
A pinch of salt
100grams (½ cup - 1 tbsp)unsalted butter, room temperature
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.
*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.