Instant Pot® Lemon Curd

Published on April 17, 2021

• ½ cup white sugar

• ½ cup lemon juice

• 1 large egg

• 1 large egg yolk

• ¼ cup butter, melted

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).

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.

3. Place the trivet inside the Instant Pot® and pour 1 1/2 cups of water around.

4. 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.

5. 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.

6. 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).

7. 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.

I Made It

Nutrition Facts (per serving)

59Calories4g Fat7g Carbs1g Protein

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Nutrition FactsServings Per Recipe16Calories59% Daily Value *Total Fat4g4%Saturated Fat2g10%Cholesterol32mg11%Sodium25mg1%Total Carbohydrate7g3%Total Sugars7gProtein1gVitamin C4mg18%Calcium4mg0%Iron0mg1%Potassium16mg0%

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