Learn how to make Buttery Smooth Instant Pot Lemon Curd (Pressure Cooker Lemon Curd). Super easy NO jar method! The velvety candied lemon custard cream is refreshing, aromatic, complex sweet lemony flavors. Seriously irresistible! Great DIY Christmas Gift.

With lovely lemons in season, how can we miss out making some velvety candied lemon cream custard?! Our house smelled so good as we tested our fourth #ChristmasGive Recipe: Velvety Instant Pot Lemon Curd!! 😀 What is the #ChristmasGive Challenge? For the whole December, we’ll be publishing a series of New Instant Pot #ChristmasGive Recipes. We’re launching this #ChristmasGive Challenge to honor Jacky’s extraordinary homestay family. Our hope is to encourage you to make these delicious homemade gifts for your family, friends, or even strangers. Come join us! ? Together we can make our world a better place.

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What is Lemon Curd? A taste of citrusy lemony heaven – intensely complex sweet & tart flavors that melt into your tastebuds. A soft alternative to jam, but creamier, smoother, and more intensely flavored than pie fillings or custards. You can use it for topping, spread, flavoring, or filling. This velvety candied lemon custard cream tastes SO mmmm-mmmmm good!! 😀 Why Use Instant Pot Pressure Cooker? It’s great making Lemon Curd in Instant Pot Pressure Cooker because it’s easy and no need to babysit the pot on the stove with constant stirring!

Instant Pot Lemon Curd Uses Cheesecakes: try it with our Instant Pot New York Cheesecake #17

try it with our Instant Pot New York Cheesecake #17 Spread: spread or drizzle over toast, scones, bread, waffles, crumpets, muffins, cupcakes…

spread or drizzle over toast, scones, bread, waffles, crumpets, muffins, cupcakes… Flavorings: drizzle over Instant Pot Yogurt, ice-cream, layer in parfait, pudding…

drizzle over Instant Pot Yogurt, ice-cream, layer in parfait, pudding… Filling: cakes, pies, tarts, sponges, crumbles, doughnuts, loaves…

cakes, pies, tarts, sponges, crumbles, doughnuts, loaves… Flavoring Ingredient: whipped with cream into a mousse, make into a frosting…

Testings for Velvety Instant Pot Lemon Curd Part A. Eggs to Egg Yolks Ratio Test We tested the Lemon Curd Recipe using different Eggs & Egg Yolks Ratios to see the differences. Test #1 (Left Photo): 4 Large Eggs + 2 Large Egg Yolks Results: more creamy smooth, lighter texture and color Test #2 (Right Photo): 2 Large Eggs + 4 Large Egg Yolks Results: thicker texture, more intense yellow color Conclusion: This experiment showed us egg yolks are the key to control the lemon curd’s thickness. We personally prefer Test #1’s creamy smooth lemon curd more. But if you prefer a thicker lemon curd, replace one large egg with one egg yolk. Part B. With vs. Without Lemon Zest Under Pressure Test We wanted to see if the lemon curd will taste better by adding lemon zest. So, we made 1 batch of Lemon Curd with lemon zest in the lemon egg mixture, and another batch without the zest. Taste Test #1 With Lemon Zest Results: buttery sweet, tart, balanced, bold flavors, bits of refreshing lemon zest, smooth, creamy, aromatic, tastes like lemon candy cream that melts on your tongue. Taste Test #2 Without Lemon Zest Results: smooth, creamy, the lemon curd is slightly flat tasting compared to Test #1 – consists sharp sweet & tart flavors that lack the balanced & complexity of flavors, the slight refreshing taste & aroma from Test #1 were also missing. Conclusion Try not to skip the lemon zest in the lemon egg mixture!! The lemon zest balances out the lemon curd’s flavors & adds complexity, refreshing taste & aroma. If you’re not a fan of having bits of lemon zest in your lemon curd, you can simply filter it out after pressure cooking. Time to make Lemon Curd in Instant Pot!

Instant Pot Lemon Curd Instant Pot Lemon Curd (Pressure Cooker Lemon Curd) - how to make lemon curd no jar method: velvety candied lemon custard is refreshing, aromatic, delicious complex sweet & lemony flavors. Super easy to make & seriously irresistible! Great DIY Christmas Gift. 4.88 from 49 votes Total: 30 minutes Servings: 2 pints 32oz Calories: 206 kcal Author: Amy + Jacky Print Ingredients 4 (204g) large eggs 4 (204g) large eggs

2 (38g) large egg yolks (no egg white) 2 (38g) large egg yolks (no egg white)

225 grams (1 cup) granulated sugar 225 grams (1 cup) granulated sugar

235 ml (~1 cup) freshly squeezed lemon juice from 6 - 8 lemons 235 ml (~1 cup) freshly squeezed lemon juice from 6 - 8 lemons

1 tablespoon (5g) lemon zest 1 tablespoon (5g) lemon zest

A pinch of salt A pinch of salt

100 grams (½ cup - 1 tbsp) unsalted butter , room temperature 100 grams (½ cup - 1 tbsp) unsalted butter , room temperature Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Create Egg Mixture: In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.

Pressure Cook Egg Mixture: Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. *Pro Tip 1 : If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time. * Pro Tip 2 : The floating pin will drop at the 7 - 8 minute mark, but don’t touch it until it has reached 10 minutes. * Pro Tip 3 : If you're using Instant Pot 3qt mini, change the cooking time to High Pressure for 5 minutes + Natural Release for 10 minutes.

Create Instant Pot Lemon Curd: Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard. Give it a few quick whisk and watch magic happens. Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. If the lemon curd is lumpy, you can smooth it out with silicone whisk.

Serve: Chill in the fridge for at least 4 hours before serving. ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: *Pro Tip: don’t use reactive tools to make the Instant Pot Lemon Curd as they may contribute a metallic taste to the final product. Best to use oven-safe glass containers and silicone whisk for best results. *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 206 kcal (10%) Carbohydrates: 25 g (8%) Protein: 3 g (6%) Fat: 11 g (17%) Saturated Fat: 6 g (38%) Cholesterol: 139 mg (46%) Sodium: 32 mg (1%) Potassium: 56 mg (2%) Fiber: 1 g (4%) Sugar: 23 g (26%) Vitamin A: 415 IU (8%) Vitamin C: 10 mg (12%) Calcium: 20 mg (2%) Iron: 1 mg (6%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Guide: Instant Pot Lemon Curd Prepare Ingredients for Velvety Instant Pot Lemon Curd 4 (204g) large eggs

2 (38g) large egg yolks (no egg white)

225 grams (1 cup) granulated sugar

235 ml (~1 cup) freshly squeezed lemon juice from 6 – 8 lemons

1 (5g) tablespoon lemon zest

A pinch of salt

100 grams (½ cup – 1 tbsp) unsalted butter, room temperature

1 Create Egg Mixture In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminum foil. *Pro Tip: be careful & avoid grating the bitter white pith when zesting the lemons

2 Pressure Cook Egg Mixture Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at Pressure Cooking Method: High Pressure for 3 minutes, then Natural Release for 10 minutes.

High Pressure for 3 minutes, then Natural Release for 10 minutes. Note: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time. *Note: the floating pin will drop at the 7 – 8 minute mark, but don’t touch it until it has reached 10 minutes.)

3 Create Instant Pot Lemon Curd Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard (as shown in photo below). Give it a few quick whisk and watch magic happens. Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools. *Pro Tip 1: You can filter out the lemon zest with a fine mesh strainer if you like. *Pro Tip 2: If the lemon curd is lumpy, you can smooth it out with silicone whisk.

4 Serve Velvety Instant Pot Lemon Curd Chill in the fridge for at least 4 hours before serving.