Pressure Cooker (Instant Pot) Lemon Curd Recipe

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This Instant Pot Lemon Curd is a creamy sweet and tart dessert topping that is perfect for spreading on biscuits, cakes, or even on yogurt. This Lemon Curd made in the Electric Pressure Cooker is an easy way to make this amazing dessert topping.

 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Oh lemon curd, the wonderful lemon topping that not everyone knows about but everyone should know about. Lemon curd, a sweet yet tangy dessert topping, can usually be found in a grocery store near the jellies and jams. Let me just say that the store-bought stuff comes nowhere close to being as amazing as the curd you can make at home. 

My first time making lemon curd, I opted for the stovetop, which calls for a double broiler and a good bit of whisking until the lemon curd thickens. I’m talking about 15 minutes of constant stirring. It can be soothing and a great arm workout, but I found myself wanting an easier method. Enter the Instant Pot to the rescue. 

Lemon curd in the Instant Pot is mostly hands-off and only requires a little bit of whisking. Your arm muscles will thank me.

How to Make Lemon Curd in an Instant Pot

First, squeeze the juice from about 4 large lemons. This should give you about 1 cup of fresh lemon juice. I use a citrus juice extractor. It helps keep the seeds from falling into the juice. Set aside. 

Next, separate 2 eggs, leaving the egg whites for another use. Then add the 2 yolks, 2 additional whole eggs, 1 ¼ cup sugar, and ⅛ tsp salt to a glass bowl. Use hand mixer and beat for about 1 minute, until eggs are thoroughly beaten. 

Add lemon juice and beat for about 1 minute more. Stir in 6 Tbsp of softened unsalted butter that has been cut into small pieces. Pour mixture into an oven-safe bowl that can fit inside your Instant Pot. You’ll want to make sure that this bowl is either stainless steel or an oven safe baking dish. Cover the bowl loosely with foil. 

Pour 1 cup of water into the Instant Pot insert. Use a trivet with a foil sling to place the lemon curd inside the Instant Pot or use a bakeware sling. 

Cover and cook on high pressure for 3 minutes, then allow it to naturally release for 10 minutes before releasing any remaining pressure. 

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Open and remove from the Instant Pot. Remove the foil and whisk immediately until the mixture thickens. Allow to cool to room temperature, then place in the fridge for at least 4 hours to allow it to thicken some more. 

And there you have it, the easiest lemon curd recipe ever.

Notes:

• Most lemon curd recipes call for using grated lemon peel and then straining the curd after cooking. I opt to skip the peel so I don’t have to strain the curd afterward. 
• Lemon curd will last on your fridge for 1-2 weeks or it can be frozen up to 3 months. 
• Don’t use bowls that can react to the lemon in the recipe. Certified stainless steel or pyrex glass bowls would be your best bet for this pot in pot cooking. 

Looking for other Instant Pot Dessert recipes? Try this Instant Pot Rice Pudding.

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