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 33 votes

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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 33 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.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Delicious! My husband and I laughed about the shelf life of 2 weeks! It’s lasts no more than 2 days at our house and then using great restraint! LOL

  2. I made the lemon curd last night & added it to my homemade yogurt this morning & topped it off with blueberries! So wonderful, just perfect sweet lemon flavor!

    I was wondering how the lemon curd would freeze? Have you tried? It made so much & My hubby is diabetic so i can’t let him near it. Is that mean?

    Thank you so much!!

    1. Hi Leanne,

      Thank you for your kind words & question 🙂

      The lemon curd will freeze well. No, not mean at all hehe.

      Please take care & have fun cooking
      Jacky

  3. I weighed all ingredients, used the same pyrex bowl, wrapped with reynolds wrap aluminum foil and followed directions exactly. My curd came out very thin also. I noticed you recommended adding some cornstarch for a thicker curd. How much would I add and what point in the recipe would I add the cornstarch. I would like a consistency that I could use in tarts. Also would you recommend cooking it for a couple of more minutes High pressure? The taste is great but just too thin. Thank you.

    1. Hi Mary,

      Thank you for your question 🙂

      Yes, I recommend cooking it for a couple more minutes and see what happen.

      You can add the cornstarch after pressure cooking.

      Please take care & have fun cooking
      Jacky

  4. I’m giving this recipe five stars because it tastes so delicious!
    However, one minute is not nearly enough time to cook it. I tried 7 minutes with thin foil and a silicone sling. It was Still very funny! Each time I had to cook it on the stove to thicken it up. I’m wondering if I could use a stretchy microwave safe top for my bowl instead of foil?

    1. Hi Sunee,

      Thank you so much for your kind words on the recipe 🙂

      What kind of materials is the stretchy microwave top. You will probably have to extend the cooking time as the stretchy top will most likely be thicker.

      Have fun cooking & please take care
      Jacky

  5. I made this recipe today and followed it exactly, but it never thickened up and is really runny. I used a 6 Qt instant pot, and one layer of regular (not heavy duty) foil. Not sure what went wrong. I have a suspicion that it didn’t get hot enough to cook all the way through. Can it be salvaged?

  6. I’ve made this recipe twice now and both times it was delicious! However, the cooking time for me was the problem. It failed to set up after cooking for 2 minutes… both times! I increased the time to 4 minutes and then it set. I’ve read a few other comments here that the cooking time posted is not sufficient, so it might be good to alert others that a longer time may be required. I’d hate for anyone to think the recipe failed, it just needs longer time to cook. The end product is absolutely heavenly!

  7. Hi, I made your recipe today, it is fabulous. I was wondering if it can be frozen? There is two of us, more than we can use in a couple of weeks. Thank you for the delicious recipes.

    Mary

    1. Hi Mary,

      Thank you so much for your kind words on the recipe!

      For best quality, the lemon curd can be frozen for up to 3 months. It may darken a bit, but it will be safe to consume.

      Have fun cooking & please take care
      Jacky

  8. I’m really excited to try this recipe! I see it calls for the pot in pot method. I have a 3qt inner liner that I use in my 6qt when I need PIP. Would that be ok to use? Stainless steel should be non reactive, no?

    1. Hi Kristeb,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      It should work fine, but you will probably want to increase the cooking time.

      Please take care & have fun cooking
      Jacky

  9. Tried this recipe for the first time today. This lemon curd is delicious. The only change I made was not to grate the lemon zest but for flavor I used the whole peel of a lemon, which is easier to cut and discard.

  10. I was gifted a bag full of Meyer lemons from a friend’s tree. Can I follow the same recipe, or should I use less sugar since they’re sweeter? I’d love your thoughts as I’ve been wanting to try this recipe for months!

    1. Hi Kimberly,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Meyer lemons will work fine as well. I recommend using the same amount of sugar to see if you like it.

      Happy New Year & please take care
      Jacky

  11. My first try didn’t turn out so well. It didn’t get custard like. and didn’t set up correctly. I tried a different recipe and it turned out grainy textured. So I came back here and tried again. SUCCESS!!! It is creamy and delicious. Thank you for sharing this recipe.

    Roxy

    1. Thanks for posting this. I was thinking of trying the same thing, and am glad to hear that it turns out well. I put lemon curd on my morning yogurt, too!

  12. The bowl I want to use to make it is a Pyrex mixing bowl that fits perfectly inside my 6-quart insert. However, when I put Aluminum foil over it, it touches the insert all the way around. Does this matter?

    1. Just following up to let you know that I made this today, and it was so much better than perfect. Thanks for the recipe, and the tips!

  13. This recipe was extremely east and produced a gourmet product. Can I use the same recipe if I wanted to make orange curd? Would the time change at all?

    1. Hi Cgdesi,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your question. It will work.

      The sugar will need adjustment for sure as the fruits have different sweetness level.

      Please taste and adjust accordingly!

      Happy New Year & please take care
      Jacky

  14. Hi Amy and Jacky,
    Thank you so much for so many amazing recipes. I have been wanting to make the lemon curd, I am just worry about using Pyrex as it hasn’t been tested. I am not sure if I can use silicon baking pans? Can I ask if silicon pan will works for your lemon curd recipe?

    Thank you so much in advance 🙂
    Emily

    1. Hi Emily,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Silicon pan will work fine and I will recommend adding 2 – 3 minutes to the recipe.

      Happy New Year & please take care
      Jacky

  15. I made the recipe as written, except that I used only 50 g of butter, which made the curd smooth enough for my taste. I cooked it in a 7×3 glass pan, covered by a single layer of foil, for one minute at High Pressure, followed by 10 minutes natural release. The curd was cooked through, and was not at all runny. This lemon curd is excellent on plain yogurt!

  16. I assembled this in a Corning casserole of the same dimensions as your Pyrex, 2 mins at high pressure, but it was liquid. Does the type of pot make a difference, and if so, what adjustment do you recommend for Corning? Thanks.

    1. Hi CM,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The type of pot will make a difference as the heat transfer rate will be different.

      I will increase the cooking time by 2 – 3 minutes.

      Happy New Year & please take care
      Jacky

  17. First time making lemon curd. Followed the directions to a tee.
    Perfect! So good! I am sure those who receive it as gifts will agree.

  18. This was amazing. I love the little bits of zest so I don’t strain it. Delicious by itself (smooth & lemony, a perfect finish to dinner or as a flavoring for yogurt). Absolutely heavenly

  19. Ok you two! This was delish! I have never made it before AND new to instpot. i have a Faberware pot so I had to figure out the highest temp. (Button 6,
    Which is for poultry and sets for 20 min.) So I only let it go for 10 min, and then followed your release instructions. Turned out great!! I even had it on waffles instead of syrup! I love it warm! Thanks!

  20. If I use an 8 quart Instantpot, don’t I need to always have 2 cups of liquid/water inside? If so, then those of us using the 8 quart size should be using 2 cups vs. 1 cup of water to cook the curd, correct?

    1. Hi Deb,

      thank you for your question 🙂

      I know the manual says that, but you don’t need 2 cups of liquid inside the DUO80 to build up pressure.

      For short cooking duration like this one, 1 cup will be fine.

      Take care & have fun cooking
      Jacky

  21. I have never made lemon curd before, but this was AMAZING! The only thing I’ll do differently in the future is to strain the zest out after cooking. The flavor was so incredible: tart, smooth, delicious! Thank you for writing such clear instructions – it made something that looked daunting at first fairly simple!

  22. This looks like a fabulous recipe! Do you actually wrap the entire bowl in aluminum — or is it enough to cover the bowl tightly with aluminum? Thanks!

  23. Lemon curd novice here. Wanted to try a lemon cake for my husband’s birthday. After much research found yours to be the easiest. The lemon curd is amazing.

    1. Thanks for your lovely feedback Kay! 🙂 Glad you enjoyed the lemon curd.
      Please help us wish your husband a happy blessed birthday! 🙂
      Take care,
      Amy

  24. Can’t wait to try this. I have 6 bags of Eureka lemons and already given many away. My tree was abundant and year round producer, so I love lemons and recipes to use them in.
    I don’t have a silicone wisk and wish to try this recipe today.
    Since metal is reactive. Should I not use my vita – mixer or immersion blender? I do have a plastic blade for my food processor. But just wondering about the other two options as others have used them, but, I don’t want a metallic taste.
    Also I think the remark about heated foil being bad for health. Is it true in the pressure cooker? As is the pressure cooker actually not applying enough heat to cause the foil to react. I thought I read it somewhere, but, I’m not sure.
    Thank you, I love your tested recipes and have used many with success!

    1. Hi Sylvia,

      thank you so much for your kind words and question 🙂

      It doesn’t always give the metallic taste, but I would recommend using the plastic blade just in case.

      There is a study in 2012 that said higher temperature will leech out more aluminum, but more studies is needed to come to a conclusion about the long term effect.

      As long as the aluminum foil is not in direct contact with the food, it should be okay.

      Take care & have fun cooking!
      Jacky

  25. Have you tried making peach curd in the instant pot? I’m wondering if I use a peach curd recipe and the instant pot directions here for the lemon curd if it will work.

    1. Hi Donna,

      thank you for your question 🙂

      We haven’t done peach curd in the Instant Pot, but it should work just fine.

      I would recommend increasing the cooking time by 2 minutes for peach.

      Take care & have fun cooking
      Jacky

  26. Love the flavor. I realized after I had everything ready to go into my electric pressure cooker that this recipe calls for HIGH pressure. I have a cheap electric pressure cooker that doesn’t have pressure settings – you get medium & that’s it. It wasn’t enough. It was liquid even after it cooled. However, I threw it on the stove top & cooked it on low for 6 minutes until it thickened. The ratios for ingredients are perfect. I’m going to hold on to this recipe until I get a fancier/more expensive Instant Pot with the multiple pressure settings so I can try it again.

    1. Hi Rachel,

      thank you for your kind words 🙂

      If you would like to use the recipe in your electric pressure cooker, you can increase the cooking time by a few minutes. It should work fine~!

      Take care & have fun cooking
      Jacky

    2. Mine also was liquid after cooling in the fridge. I was so disappointed and still don’t know what I did wrong. Can I cook it on the stove even if I’ve already added the butter? Thanks!

    3. Hi Michelle,

      sorry to hear what happened. You can still recook it on the stove or in the IP after cooling in the fridge.

      Take care & have fun cooking
      Jacky

  27. Followed your directions to the letter. FANTASTIC! I’m using it with a lemon-lime instant pot cheesecake and eating it directly from a spoon.

  28. I made this and it was delish, BUT there were definitely bits of cooked egg white in the finished curd so I had to push it through a mesh strainer. Otherwise it was perfect despite my using a metal juicer, whisk and strainer. (no metallic taste at all) That said, next time I will use a food processor or blender rather than whisking by hand prior to cooking, as I’ve made another recipe (in jars) in the past which utilized a food processor and did not leave me with cooked egg chunks or an extra step to strain them out.
    Thanks for the recipe!

  29. Newbie question:
    Could I use this recipe to make a lemon meringue pie?
    I was thinking of pouring the resulting curd onto a Graham cracker base crust(it does not become soggy), covering it with meringue and putting it in the oven to get the gold peaks.
    Would this work?
    Thanks in advance

  30. Hi! If 4 large eggs + 2 egg yolks are used does this mean I use 6 egg yolks in total? Or do I remove 2 yolks from the large eggs so I only have 2 yolks left? Thank you. 🙂

  31. How do I avoid using metallic tools? My whisk is silicone and my bowl is glass but the lemon squeezer is metal and so is the strainer to catch the seeds.. hmmm..

    1. Hi Nazia,

      thank you for your question 🙂

      We squeezed the lemon by hand and the seeds can be removed after with non-metallic tools.

      Take care & have fun cooking
      Jacky

  32. I’d like to use this lemon curd as a base for lemon bars. Right after it’s done cooking and I add the butter, will it work if I put it directly on a crust and bake? Thank you!

  33. I tried this today!! I halved the recipe to fit it in my Pyrex dish in my 3quart IP and it worked great. Perfect consistency with the 1minute+10min NPR. I will also confirm that using a metal whisk does indeed impart a metallic overtone taste to the dish, which was super disappointing, but I knew I was taking a risk. Will definitely be investing in a silicone whisk! Thanks for the great recipe.

  34. I made this tonight and followed your recipe but added two minutes because I had extra heavy foil. Came out perfect! Thank you for this recipe. It is delicious!

  35. Just made the lemon curd and the end result should be great once it has cooled. I strained mine though because I had a lot of cooked yolk in my curd. Should I let the eggs come up to room temperature next time? Is that the reason the yolk’s did not mix enough and so cooked a bit more like scrambled eggs?

  36. I’m wanting to make a passion fruit curd. Can I substitute passion fruit puree for the lemon in this recipe since the passion fruit is tart as well? Thank you so much!

    1. Hi Greer,

      thank you for your question 🙂

      Passion fruit should work just fine. Make sure the puree is 100% passion fruit

      Take care & have fun cooking
      Jacky

  37. Like several others, my lemon curd, following this recipe exactly, was a bit runny. Excellent taste, but runny. I’m wondering if it needs more than 1 minute on high pressure. After it’s chilled in the fridge for a couple days, can I do anything to thicken it?

    1. Hi Lanell,

      thank you for your question.

      It could be the aluminum foil is too thick. Yes, you can still re-cook it after a couple days.

      Just reheat it for another minute on high pressure.

      Take care & have fun cooking
      Jacky

    1. Hi Carol,

      Sorry for the delay in response as we are in the middle of moving!
      thank you for your question 🙂

      You should be able to find them in Walmart and Amazon.

      Take care & have a great week
      Jacky

  38. Hi Amy + Jacky,
    I made your lemon curd today exactly following your instructions. Like several others, only one minute of high pressure with 10 min of NR barely warmed the egg and lemon mixture. After noting, as another reviewer did, that most other recipes call for 10 minute of cooking time’ I brought it up to pressure again for 9 more min, with 10 min release and this time it looked like your picture…a little lumpy. When I started whisking in the butter is when the magic happened. I used my metal balloon whisk that I’ve never had any problems using for stovetop curd making and it turned out great. Smooth and creamy and lemony deliciousness. Next is a batch of your Dulce De Leche. Love the idea of not messing with jars so hoping it turns out! Thanks for the great recipes.

    1. Hi Linda,

      thank you so much for your feedback on the recipe 🙂

      The egg and lemon mixture should be plenty hot after 1 minute High pressure + 10 minutes natural release.
      Are you on high altitude or was the lid pushed down?

      Sorry for the delay in replying as we are in the process of moving with limited internet access 🙁

      Take care & Have a great weekend
      Jacky

  39. I made this last night. The flavor is great, but it is super runny. I even put it back in for an extra minute. So sad. Any ideas of what to do with it or how to eat it?

  40. Thank you Amy & Jack! This is delicious. Since I had the heavier foil I tried 3 minutes and it was perfect. What a delicious recipe! I made three batches. Thank you for your work and a happy new year to you both!

  41. I have an 8qt instant pot. When I made this with 2 heavy foil on 2 minutes it came out runny. I microwaved it for 1 minute at a time for a few minutes to thicken and it was still delicious, but do you have any idea what I might be doing wrong? I have the valve sealed, heavy foil, and waited ten minutes before removing. Thank you!!

    1. Hi Ann,

      Thank you for your feedback and question 🙂

      I would think the two heavy foil slowed down the steam from cooking the lemon curd too much.

      Happy New Year to you and your family
      Jacky

    1. Hi Christina,

      Thank you for your question 🙂

      Sounds like it is slightly undercooked.
      You may want to reheat the lemon curd to see if it will thicken up better.

      Happy New Year to you and your family
      Jacky

  42. I love your site! As hard as you worked to create a recipe that does not use jars, I am looking for one that does so that I can give as gifts. Is there a way to convert this to canned and sealed lemon curd.

    1. Hi Emily,

      thank you so much for your kind words 🙂

      It will need to be stirred after cooking in mason jars so I don’t have a good way to convert it yet.

      Happy New Year to you and your family
      Jacky

  43. Ok, so I am a MESSY whisker! Lol! Can I mix this up in a larger glass bowl and then transfer to cook and then retransfer to cleaned glass bowl after cooking to add butter? I just don’t want to mess this up, as I think I’m really going to like this. My first attempt is cooking now!

  44. Hi, just wondered if you could substitute the lemon for other fruits… banana, apple, orange, rhubarb etc to make other fruit curds
    Would you have to alter any of the other ingredients ??
    Thanks in advance as I’m new to making lemon curd.

    1. Hi Tina,

      It will work 🙂

      The sugar will need adjustment for sure as the fruits have different sweetness level.

      Please taste and adjust accordingly!

      Happy New Year to you and your family!!
      Jacky

  45. I halved all the ingredients because I found out I only had 4 lemons, and 2 eggs left! It came out pretty amazing. I put in 2min on high pressure instead of one as I had no extra egg yolk. The texture came out as creamy but did set well in the fridge. I used it as a frosting for my traditional oven cheesecake! Hubby and I are hooked! Thanks a lot Amy+Jacky!

  46. This recipe turned out delicious to the taste and gorgeous to look at. I’ve never eaten lemon curd before, let alone cooked it, so the results were doubly satisfying.

    1. Thank you so much for your kind words Lea 🙂

      Thank you for trying out this recipe and we are so happy to hear you enjoyed your first bite of lemon curd!!

      Happy New Year & have a wonderful weekend
      Jacky

  47. Thank you! This is so, so good. I used Meyer lemons fresh from a friend’s tree, and loved the result (and the free lemons!). I’m thinking this would also work well to make Key Lime curd. For that I’ll cheat and use the Nellie and Joe’s bottled juice.

  48. Hi there,
    Made this last night and it was super simple to do. I used 4 whole eggs and 2 egg yolks. It looks exactly like in the pictures above. Chilled overnight and has the perfect thickness . The only thing is it has an eggy taste and smell to it. Is there a way to get rid of that?

    Thanks for sharing such a wonderful recipe. I dont want to be put off because of the eggy smell.

  49. I have made lemon curd several time on the stove top which means stir, stir, stir…..Your recipe was so easy and turned out nearly perfect. I say nearly because I did see a couple of very small white lumps in it (I think it was egg white). Instead of straining I decided to put it in the Vitamix and now it is perfect, thick and yummy. It made almost 5 half pint jars. Thanks for the wonderful recipe.

  50. Mine did not get thick either…Do you really only set the cook time for 1 minute? The other recipes I have seen are for 9 or 10 minutes. It shows the cook time before the recipe as 20 minutes, which would be 10 min cook time and 10 min NPR?

    1. Hi Connie,

      thank you for your question. The total cook time includes the get up to pressure time as well.

      I am thinking the result difference is caused by the thickness of aluminum foil. Ours is quite thin.

      I will make some adjustments to the recipe.

      Merry Christmas & Happy Holiday to You and your family Connie

      Please take care
      Jacky

  51. Hi Amy & Jacky,

    I followed your recipe to a tee measuring everything with a food digital scale. I let it cool than poured into Mason Jars and refrigerated overnight. It never firmed up and is a syrup consistency.
    I assumed by reading other curd recipes it’s under cooked. Can I save it by putting it in a pan on the stove top and reheat while wisking it.

    1. Hi Stan,

      Yes, you can reheat the lemon curd again to cook it more. You can also use cornstarch to thicken it as well.

      May I ask What kind of container was the lemon curd cooked in?

      Take care & have an amazing week
      Jacky

    2. Hi Amy & Jacky,

      I cooked it in a 7 X 3 pyrex glass bowl just like the one in your pictures. I did reheat it on the stove top until it thickened. That did the trick.

  52. Oh my goodness, is this lemon curd ever delicious! Just the right amount of tartness for me. The yield is 3 cups (24 fluid ounces) and it filled two 12-ounce Ball (or Mason) jars to within about 1/4 inch of their rims. Perfect.

    Using a hinged lemon juicer, I used 8 1/2 medium lemons which weighed 1 1/2 pounds as purchased. These gadgets do a quick job of juicing but they don’t squeeze as much juice out of the lemons as do the juicers with a ridged center cone and a cup underneath, which take more elbow grease.

    In order to completely mix in the stubborn parts of the egg whites I gave the mixture a quick buzz with my immersion blender, which chopped the lemon zest a little finer as well, resulting in a smoother lemon curd. Any foam that the blender creates will disappear during cooking.

    I mixed the ingredients right in my sturdy 8-cup glass souffle dish which just barely fits (width-wise) into my Instant Pot stainless bowl, so you know I’ll be doubling the recipe in the next day or two. It will be a challenge to find a taller bowl so I can triple the recipe.

    If anyone has any ideas of 8- to 12-ounce inexpensive but attractive glass, pottery, or china containers with secure lids to give as gifts, I hope you’ll share them. This is going to be a Lemon Curd Christmas!

    Thank you, Amy + Jacky, for yet another winner!

    Rita

    1. Thank you so much for your kind words Rita 🙂

      So glad to hear you liked the lemon curd!

      I have only used mason jar so far so can’t recommend any nice looking containers 🙂

      Take care & have an amazing weekend
      Jacky

    1. Hi Rita,

      This recipe can be doubled or tripled if the glass bowl is deep enough 🙂

      You may want to let it natural release for longer depending how much you are making.

      Take care & have fun cooking
      Jacky

    2. Do you think the lemon curd would withstand the heat if baked in the center of muffins? Or would they simply absorb it during the baking and rising?

  53. Can’t wait to try this!! Question: which type of lemons did you use? I have regular lemons as well as Mayer lemons, which add a far sweeter but more delicate taste. Which would hold up better in this recipe?

    1. Hi Susie,

      thank you for your question 🙂

      We used Eureka lemon in this recipe. Meyer lemon will work as well. It will come out less tart and sweeter.

      Take care & have fun cooking
      Jacky

  54. This sounds amazing. I love lemon curd, but having been dairy-free for awhile and now having two kids who also need to be dairy-free, I’ve been missing it. I am thinking of trying to make this with a dairy-free butter alternative. Do you think this might work with coconut oil? Or maybe with a vegan margarine? I’ve never actually made lemon curd before so I don’t know much about how important the butter is, and whether or not messing with the water content with a fat replacement might mess this up?

  55. You stress using non-reactive tools but use aluminum foil. I do not use aluminum foil in cooking since it can leech into food. Any suggestions for covering the glass container in the pressure cooker. Would a Cornell luncheon plate work? I am enjoying your site BTW.

  56. Can’t wait to try this one. The last one I made was grainy ?. Have you tried this recipe with orange or grapefruit? I have lots of citrus on hand right now and am debating which to do!

    1. Hi Leah,

      thank you for your question 🙂

      We haven’t tried this new method with orange or grapefruit yet (only tested with lemon).

      Please let us know how it goes if you do try them.

      Take care & have fun cooking
      Jacky

  57. It looks awesome, by the way did you guys Have an idea how long is the shelf life for the lemon curd? And the NPR you guys suggested, do you guys have a hard time opening the IP?… I tried your cheesecake #17 for the 7minutes full natural release but my IP lid won’t open at all . What do you mean with full natural release in your website?… sorry I am new to IP =)

    1. Hi Jylene,

      thank you for your question 🙂

      The lemon curd will be good for 2 weeks in the fridge.

      For the 7 minutes natural release, the floating pin (metal pin) probably didn’t drop yet and prevented the lid from being open. You can carefully turn the venting knob from the sealing position to venting position and open the lid when the floating pin drops.

      Here is a good article on the releases 🙂

      Take care & have fun cooking
      Jacky

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