Instant Pot Lemon Curd: Tangy, Creamy, and Effortlessly Delicious
Enjoy the fresh, zesty flavour of homemade lemon curd made simple with the Instant Pot. This rich, creamy spread combines the tartness of lemons with just the right amount of sweetness, creating a versatile treat that can elevate countless desserts, breakfasts, or afternoon snacks. Perfectly smooth and bursting with bright citrus notes, Instant Pot lemon curd is quick to make and foolproof, thanks to the controlled cooking process of the Instant Pot.
Making lemon curd traditionally can be a bit tricky, but with the Instant Pot, you can achieve that silky, custard-like texture every time. By gently cooking the mixture of lemon juice, eggs, sugar, and butter, the Instant Pot ensures a beautifully thick and creamy curd with no risk of curdling or burning. Spread it on toast, dollop it over yoghurt, use it as a filling for cakes and pastries, or simply enjoy it by the spoonful—this lemon curd is the perfect balance of sweet and tart.
Whether you’re a lemon lover or new to this classic recipe, Instant Pot lemon curd is a must-try. With its velvety texture and intense lemony flavour, it’s a delightful addition to any kitchen and a wonderful way to bring a bit of sunshine to your culinary creations.
Servings:
2 servings
Ingredients
- 2 eggs + 2 egg yolks
- 200 g white sugar
- 1 Tbsp zest
- 140 ml lemon juice
- Pinch of salt
- 140 g butter
Instructions
- In a glass or ceramic bowl, whisk together the eggs and yolks, white sugar, lemon zest, lemon juice and salt. For an extra smooth finished curd, blend the mixture with a stick blender.
- Cover the bowl tightly in foil, to prevent any moisture while cooking.
- Pour 1 cup (250ml) of cold water into the inner pot, then place the trivet inside and carefully place the tightly wrapped curd on the trivet.
- Secure the lid and select Pressure Cook and set the time to 3 minutes.
- When the cooking program finishes, allow the pressure to release naturally for 2 minutes, then quick release any remaining pressure.
- Remove the bowl from the Instant Pot and check the curd mixture, it should be a thick custard consistency. Should the curd not be at this stage, simply microwave the mixture for 30 seconds.
- Whisk in the butter, then pass the curd through a sieve to remove any bits. Divide the curd between sterilized or very clean glass jars, and pop them in the fridge. The curd will last in the fridge for 1 ½-2 weeks
- Serve with scones, on cakes or simply on toast!