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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4.92 from 34 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!! 😀

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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.
4.92 from 34 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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Cheryl Graham
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Cheryl Graham

Hi. I followed this recipe for lemon curd exactly as printed and it came out perfect. Thanks for all the advice. So easy and I don’t think I will ever make it on the stove again. ❤️

Irene
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Irene

Very easy to cook n delicious.

Corkie Stumpf
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Corkie Stumpf

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

Leanne Fleischer
User
Leanne Fleischer

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!!

Mary Neeley
User
Mary Neeley

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.

David
User
David

Came out perfect!

Sunee
User
Sunee

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?

Celeste
User
Celeste

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?

Lori
User
Lori

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!

Mary
User
Mary

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

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