How to Make Instant Pot Lemon Curd

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.

– Melted butter – Fresh lemon juice – Freshly grated lemon   zest – Whole eggs plus one yolk – Sugar

INGREDIENTS

In a large bowl, mix melted butter and sugar. Stir in lemon zest, lemon juice, eggs and egg yolk. Mix well.

STEP 1

Pour into glass jars leaving about 1 inch of head space.

STEP 2

Tighten jar lid just one turn or finger tight.

STEP 3

Place 2 cups of water in the inner pot of the Electric Pressure cooker. Set trivet inside. Place jars on the trivet. Close lid and seal vent. Set manual or pressure cook on high pressure for 8 minutes.

STEP 4

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.

STEP 5

Tighten jar lid and allow to cool on counter for one hour. Serve on all your favorites pastries or yogurt.

Step 6

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