Pressure Cooker Lemon Curd

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Pressure Cooker Lemon Curd is easy and delicious. Gone are the days standing over a double boiler to make lemon cheese or traditional lemon curd. This tangy treat is perfect on pound cakes or even just put in your yogurt.

Lemon curd in a jar with a pound cake nearby

Lemon Curd: What is it?

Lemon curd is a fruit spread of sorts. Developed in late 19th century Britain, this was a popular addition to tea cakes and scones during tea time. It quickly found its way to the United States and has become a staple in Southern cooking.

Some folks use it to top pound cakes, waffles and other pastries. In more recent years, fruit curds have become popular to bake with or used in recipes that call for a filling mixed with whipped cream. Yowsa! I even found donuts with a lemon curd center and me oh my, it rocked my world.

For my household, it is one of our favorite toppings for pound cake and even our yogurt! My sweet Momma makes an old fashioned Lemon Cheese cake and my whole life I have watched her stress and stand over her double boiler making this sometimes fickle confection.

That is what led me to try and find an easier way. And to my surprise, boy did I ever!

How to Make Lemon Curd in the Pressure Cooker

All of the ingredients are exactly the same as for a traditional lemon cheese or lemon curd. Only the method by which you cook it is different. And in this case, different means EASIER!!!

One of the 1,453,678 reasons I love my Electric Pressure Cooker is how it makes my life so much easier. Since I am not a patient person, the EPC is a dream appliance for me. Take for instance, when I want ribs, I really don’t want to wait all day for them. So recipes like these INSTANT POT BABY BACK RIBS, are a dream come true for impatient cooks and eaters like me.

The EPC does the very same thing for Lemon Curd. I even made my Momma come watch me make some. I though she and I both would break down and cry it was so easy!

So enough about all of that. Let me show you how you can do it too!

~Ingredients~

  • 1/4 cup melted butter
  • 3/4 cup fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 3 whole eggs plus one yolk
  • 1 and 1/3 cup sugar

~Method~

  1. In a large bowl, mix melted butter and sugar. Stir in lemon zest, lemon juice, eggs and egg yolk. Mix well.
  2. Pour into glass jars leaving about 1 inch of head space. Tighten jar lid just one turn or finger tight.
  3. Place 2 cups of water in the inner pot of the Electric Pressure cooker. Set trivet inside.
  4. Place jars on the trivet. Close lid and seal vent. Set manual or pressure cook on high pressure for 8 minutes.
  5. When cook time is done, allow pressure to release naturally for 10 minutes. Open vent to release any remaining pressure and carefully open lid. Using tongs, remove jars from EPC. Using a towel, carefully open jars and stir contents to mix well.
  6. Tighten jar lid and allow to cool on counter for one hour. Serve on all your favorites pastries or yogurt. Store in refrigerator and will keep up to 2 weeks.

Tips and Tricks

  • What does Finger Tight Mean? This is an old saying I heard my Nannie say a hundred times when canning. This means you close the lid but maybe only give it one turn. This one turn makes sure the lid is fastened tight enough it won’t come off but not so tight that some steam can’t escape. Its a term used to promote security of the jar and its contents.
  • Zest – I have said it before and I am sure I will say it again. Get yourself a good plane zester for these kinds of things. You sure don’t want any pith in your curd. A good zester, like the one found at the bottom of this post, can be used for so many things. I almost never buy grated cinnamon anymore, I use my zester to grate it too! It is an investment you will be glad you have made.
  • Will I need to thicken it? – the answer is no. It may appear a little runny at first but as it cools it will thicken. I have made it this way multiple times and it always comes out perfect! **Also, you can run your immersion blender through it or even push it through a sieve if you want it a little smoother. That will also help thicken it!

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Lemon curd in a jar with a pound cake nearby

Pressure Cooker Lemon Curd

Yield: 12
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 1 hour
Total Time: 1 hour 13 minutes

Pressure Cooker Lemon Curd is easy and delicious. Gone are the days standing over a double boiler to make lemon cheese or traditional lemon curd. This tangy treat is perfect on pound cakes or even just put in your yogurt.

Ingredients

  • * 1/4 cup melted butter
  • * 3/4 cup fresh lemon juice
  • * 1 tablespoon freshly grated lemon zest
  • * 3 whole eggs plus one yolk
  • * 1 and 1/3 cup sugar

Instructions

  1. In a large bowl, mix melted butter and sugar. Stir in lemon zest, lemon juice, eggs and egg yolk. Mix well.
  2. Pour into glass jars leaving about 1 inch of head space. Tighten jar lid just one turn or finger tight.
  3. Place 2 cups of water in the inner pot of the Electric Pressure cooker. Set trivet inside.
  4. Place jars on the trivet. Close lid and seal vent. Set manual or pressure cook on high pressure for 8 minutes.
  5. When cook time is done, allow pressure to release naturally for 10 minutes. Open vent to release any remaining pressure and carefully open lid. Using tongs, remove jars from EPC. Using a towel, carefully open jars and stir contents to mix well.
  6. Tighten jar lid and allow to cool on counter for one hour. Serve on all your favorites pastries or yogurt. Store in refrigerator and will keep up to 2 weeks.

Notes

**Note - feel free to smooth it out by pressing through a sieve or running your immersion blender for a minute if you want a smoother texture.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 81Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 72mgSodium 49mgCarbohydrates 7gFiber 0gSugar 6gProtein 2g

**Nutritional Values are estimates only

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