6Tablespoonunsalted buttersoftened and cut into small pieces
1cupwater* for IP
Instructions
Place egg yolks, eggs, sugar, and salt into large bowl and beat for 1 minute with hand mixer, until eggs and sugar well mixed. Then and in lemon juice. Mix for 1 minute more. Then stir in butter pieces.
Pour into an oven safe container. Cover container lightly with foil.
Pour 1 cup of water in Pressure Cooker. Place pan on top of trivet.
Close the Pressure Cooker and cook on high pressure for 3 minutes, then natural release for 10 minutes. Quick release any remianing pressure.
Remove Lemon Curd mixture from the Pressure Cooker and whisk until thickened, for about 1 minute. Allow the mixture to cool until room temperature, then place in the fridge to continue cooling, for about 4 hours.
Your mixture will thicken while refrigerating and will be ready to serve at that time.
Video
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.