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Pressure Cooker Lemon Curd [Instant Pot]

5.0(40)

Pressure Cooker Lemon Curd is sweet yet tart, delicious and silky and smooth. Top cakes, cookies, yogurt and use anywhere you want a pop of lemon.

·published 2016-02-25

AllDessert

Servings

['40', '40 Tablespoons']

Total time

20 min

prep 10 min

Calories / serving

42 kcal

Ingredients (6)

serves

Instructions (16 steps)

01In the bowl of food processor add butter and sugar
02Process for 2 minutes or until completely smooth. If you don't have a food processor, use an electric hand held mixer on the low setting.
03Slowly add the eggs and yolks one at a time and mix for just 1 minute.
04As you are processing, slowly add in the lemon juice. It will look curdled, but it is not.
05Set up three half pint Mason jars.
06Place the lids on the jars and turn them, just until the lid catches. This should not be super tight.

07Add 1.5 cups of water to Instant Pot pressure cooker.

08Place a trivet inside the cooking pot. Place Mason jars on top of trivet.

09Lock on lid and close the pressure valve. Cook at high pressure (most machines default to high pressure) for 10 minutes.

10When Beep is heard, wait 10 minutes and then release the rest of the pressure.

11Carefully remove jars from pressure cooker using a jar lifter and place on counter.

12Carefully open the jars with a church key or blunt knife. The curd will look frothy.

13Use a microplane to make the zest. Make sure not to zest off the pith (white part) as it is very bitter.

14Add lemon zest to the jars of curd and whisk the curd very well until it is very smooth and silky.

15Place the lids back on the jars and allow to cool on the counter for about 25 minutes.

16Tighten jars a bit and place in refrigerator. The lemon curd will thicken as it cools.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.