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Instant Pot Lemon Curd Recipe

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This recipe for Instant Pot Lemon Curd is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 t lemon zest
2 c lemon juice (about 8 lemons)
2.5 c sugar
10 T unsalted butter softened
6 large eggs
4 egg yolks
Directions:
Directions:
1. Add 2 c water to the inner pot and add a trivet.
2. Add the zest to a large mixing bowl, and add the sugar and butter.
3. Next, add eggs, egg yolks, and lemon juice and mix on low speed until combined. The texture will be lumpy.
4. Pour the mixture into mason canning jars, filling them about 3/4s and put the lids on tightly.
5. After that, arrange the jars onto the trivet in the pot.
6. Close and lock the lid and set the steam release knob to seal.
7. Select pressure cook manual bottom and adjust the timer to 9 minutes on high pressure.
8. After the cooking time has finished, do a 10 minutes natural release. The turn the steam knob to venting.
9. When the pin in the lids drops down, open the lid carefully and using oven mitts, remove the hot jars.
10. Carefully open the jars and stir the lemon curd using a fork until it comes together and is creamy.
11. If you want your mixture smooth, just transfer it to a bowl, whisk it, and after that strain it, and add it back to the jars. Let the sauce cool for 15-20 minutes, then transfer to the fridge for a few hours to chill.
Number Of Servings:
Number Of Servings:
4 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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