Instant Pot Lemon Curd Recipe
An easy Instant Pot method yields a creamy lemon curd spread made from lemons, eggs, sugar, and butter.
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Instructions
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Whisk eggs, yolks, sugar, lemon zest and juice, and salt in a bowl until combined.
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Transfer the mixture to a heat-proof container and cover tightly with foil.
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Pour 1 cup of water into the Instant Pot, insert a trivet, and place the covered container on it.
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Seal the Instant Pot lid. Pressure cook on high for 3 minutes, then naturally release for 10 minutes.
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Carefully remove the container.
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Add butter, 1 tablespoon at a time, whisking until smooth and creamy.
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Cover the curd and let it cool for 30 minutes, then refrigerate for at least four hours or overnight before serving.