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Pressure Cooker Lemon Curd
Ingredients
- 1/4 cup butter melted
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest freshly grated
- 3 eggs whole eggs, plus one yolk
- 1.33 cups sugar
Instructions
- In a large bowl, mix melted butter and sugar. Stir in lemon zest, lemon juice, eggs and egg yolk. Mix well.1/4 cup butter, 3/4 cup fresh lemon juice, 1 tablespoon lemon zest, 1.33 cups sugar, 3 eggs
- Pour into glass jars leaving about 1 inch of head space. Tighten jar lid just one turn or finger tight.
- 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.
- 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.
- 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.
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 139kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 46mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 179IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.2mg
**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.
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