Let the Instant Pot® do all the hard work when making lemon curd. This lusciously smooth, super tangy, wonderfully delicious lemon curd takes no time at all.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
59 Calories
Recipe Instructions
Step 1
Combine sugar, lemon juice, egg, and egg yolk in a blender and blitz briefly. While the blender is running, pour in the melted butter. Allow to blend just until smooth (may be a little frothy).
Step 2
Pour lemon curd into a large 4-cup glass measurer (or another Instant Pot® safe container that you can cover). Cover the measuring cup with foil.
Step 3
Place the trivet inside the Instant Pot® and pour 1 1/2 cups of water around.
Step 4
Carefully remove the container from the Instant Pot®, and discard the foil. Use a whisk to whip the mixture until it comes together and is even and smooth (if it gets a little lumpy or curdled for a minute, keep whisking until it smoothes out).
Step 5
Lemon curd will be thin will it is warm but will thicken quite a bit as it sets up and cools. Refrigerate in a sealed container once cooled.
Step 6
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 7
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
