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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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.
Course Appetizer, Breakfast, Brunch, Dessert, Dinner, Fruit, Ingredient, Lunch, Party Food, Sauce, Snack, Super Easy
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 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.

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.