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Pressure Cooker (Instant Pot) Lemon Curd

This pressure cooker Lemon Curd recipe is an easy way to make the sweet and tangy dessert topping.
Course Sauce
Cuisine American
Keyword instant pot lemon curd, lemon curd recipe
Prep Time 10 minutes
Cook Time 3 minutes
Additional Time 4 hours 30 minutes
Total Time 4 hours 43 minutes
Servings 12 people
Calories 155kcal
Author Tanya


  • 2 egg yolks
  • 2 whole eggs
  • 1 ¼ cup white granulated sugar
  • teaspoon salt
  • 1 cup lemon juice from fresh lemons
  • 6 Tablespoon unsalted butter softened and cut into small pieces
  • 1 cup water* for IP


  • 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.



  • 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. 


Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 86mg | Potassium: 34mg | Fiber: 1g | Sugar: 21g | Vitamin A: 258IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg