Learn how to make Buttery Smooth Instant Pot Lemon Curd (Pressure Cooker Lemon Curd). Super easy NO jar method! The velvety candied lemon custard cream is refreshing, aromatic, complex sweet lemony flavors. Seriously irresistible! Great DIY Christmas Gift.
With lovely lemons in season, how can we miss out making some velvety candied lemon cream custard?!
Our house smelled so good as we tested our fourth #ChristmasGive Recipe: Velvety Instant Pot Lemon Curd!! 😀
What is the #ChristmasGive Challenge?
For the whole December, we’ll be publishing a series of New Instant Pot #ChristmasGive Recipes.
We’re launching this #ChristmasGive Challenge to honor Jacky’s extraordinary homestay family.
Our hope is to encourage you to make these delicious homemade gifts for your family, friends, or even strangers. Come join us! ?
Together we can make our world a better place.
Share Happiness One #ChristmasGive at a time
Read the Story + How to Participate: #ChristmasGive Challenge
Download Printable Tags: Free Printable Christmas Gift Tags
What is Lemon Curd?
A taste of citrusy lemony heaven – intensely complex sweet & tart flavors that melt into your tastebuds.
A soft alternative to jam, but creamier, smoother, and more intensely flavored than pie fillings or custards.
You can use it for topping, spread, flavoring, or filling.
This velvety candied lemon custard cream tastes SO mmmm-mmmmm good!! 😀
Why Use Instant Pot Pressure Cooker?
It’s great making Lemon Curd in Instant Pot Pressure Cooker because it’s easy and no need to babysit the pot on the stove with constant stirring!
Instant Pot Lemon Curd Uses
- Cheesecakes: try it with our Instant Pot New York Cheesecake #17
- Spread: spread or drizzle over toast, scones, bread, waffles, crumpets, muffins, cupcakes…
- Flavorings: drizzle over Instant Pot Yogurt, ice-cream, layer in parfait, pudding…
- Filling: cakes, pies, tarts, sponges, crumbles, doughnuts, loaves…
- Flavoring Ingredient: whipped with cream into a mousse, make into a frosting…
Testings for Velvety Instant Pot Lemon Curd
Part A. Eggs to Egg Yolks Ratio Test
We tested the Lemon Curd Recipe using different Eggs & Egg Yolks Ratios to see the differences.
Test #1 (Left Photo): 4 Large Eggs + 2 Large Egg Yolks
Results: more creamy smooth, lighter texture and color
Test #2 (Right Photo): 2 Large Eggs + 4 Large Egg Yolks
Results: thicker texture, more intense yellow color
Conclusion:
This experiment showed us egg yolks are the key to control the lemon curd’s thickness. We personally prefer Test #1’s creamy smooth lemon curd more. But if you prefer a thicker lemon curd, replace one large egg with one egg yolk.
Part B. With vs. Without Lemon Zest Under Pressure Test
We wanted to see if the lemon curd will taste better by adding lemon zest.
So, we made 1 batch of Lemon Curd with lemon zest in the lemon egg mixture, and another batch without the zest.
Taste Test #1 With Lemon Zest
Results: buttery sweet, tart, balanced, bold flavors, bits of refreshing lemon zest, smooth, creamy, aromatic, tastes like lemon candy cream that melts on your tongue.
Taste Test #2 Without Lemon Zest
Results: smooth, creamy, the lemon curd is slightly flat tasting compared to Test #1 – consists sharp sweet & tart flavors that lack the balanced & complexity of flavors, the slight refreshing taste & aroma from Test #1 were also missing.
Conclusion
Try not to skip the lemon zest in the lemon egg mixture!!
The lemon zest balances out the lemon curd’s flavors & adds complexity, refreshing taste & aroma. If you’re not a fan of having bits of lemon zest in your lemon curd, you can simply filter it out after pressure cooking.
Step-by-Step Guide: Instant Pot Lemon Curd
Prepare Ingredients for Velvety Instant Pot Lemon Curd
- 4 (204g) large eggs
- 2 (38g) large egg yolks (no egg white)
- 225 grams (1 cup) granulated sugar
- 235 ml (~1 cup) freshly squeezed lemon juice from 6 – 8 lemons
- 1 (5g) tablespoon lemon zest
- A pinch of salt
- 100 grams (½ cup – 1 tbsp) unsalted butter, room temperature
Tools for Velvety Instant Pot Lemon Curd
- Instant Pot Electric Pressure Cooker
- 7x3 inches Pyrex Oven-Safe Container
- Silicone Whisk
- Aluminum Foil
- Trivet or Stainless Steel Steaming Rack Stand
- Optional: Fine Mesh Strainer
*Pro Tip 1: don’t use reactive tools to make the Instant Pot Lemon Curd as they may contribute a metallic taste to the final product. Best to use oven-safe glass containers and silicone whisk for best results.
Create Egg Mixture
In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks.
Add 225g (1cup) granulated sugar and mix well.
Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined.
Wrap the glass container very tight with aluminum foil.
*Pro Tip: be careful & avoid grating the bitter white pith when zesting the lemons
Pressure Cook Egg Mixture
Pour 1 cup (250ml) cold water in Instant Pot.
Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet.
Close lid and pressure cook at
- Pressure Cooking Method: High Pressure for 3 minutes, then Natural Release for 10 minutes.
- Note: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.
*Note: the floating pin will drop at the 7 – 8 minute mark, but don’t touch it until it has reached 10 minutes.)
Create Instant Pot Lemon Curd
Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil.
When you first see the egg mixture, it will look like an egg custard (as shown in photo below).
Give it a few quick whisk and watch magic happens.
Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture.
Lemon curd is done and it will thicken as it cools.
*Pro Tip 1: You can filter out the lemon zest with a fine mesh strainer if you like.
*Pro Tip 2: If the lemon curd is lumpy, you can smooth it out with silicone whisk.
Serve Velvety Instant Pot Lemon Curd
Chill in the fridge for at least 4 hours before serving.
Cooking Tips for Instant Pot Lemon Curd
1. Use Thick Pyrex Oven-Safe Glass Container
We specifically used thick Pyrex oven-safe glass containers for this Instant Pot Lemon Curd Recipe because it’ll avoid overheating the lemon egg mixture. So don’t use Stainless Steel containers!
Also, be sure to wrap the container very tightly with aluminum foil. This will protect the lemon egg mixture under pressure.
2. Use Silicone Whisk – Don’t Use Reactive Tools
Reactive tools may contribute a metallic taste to the final Lemon Curd, so it’s best to use oven-safe glass containers and silicone whisk for best tasting results. 🙂
3. Be Careful When Zesting Lemons
The lemon zest will add complexity to the lemon curd’s flavors, but it’s important to avoid grating the bitter white pith when zesting the lemons!
4. Lemon Curd Not Thick Enough?
When you first open the Instant Pot after pressure cooking, the lemon curd mixture will look like egg custard. Don’t worry! That’s normal. Just give it a few quick whisk.
Keep in mind that the lemon curd will thicken as it cools and chilled in the fridge.
5. Lemon Curd is Lumpy?
If your lemon curd turns out lumpy, no worries! You can simply smooth it out by whisking it with a silicone whisk. 🙂
6. Change Cooking Time for 3 quart Instant Pot
If you’re using Instant Pot 3qt mini to make this lemon curd recipe, change the cooking time to High Pressure for 5 minutes + Natural Release for 10 minutes (due to change in depth).
Time to make Lemon Curd in Instant Pot!
Instant Pot Lemon Curd
Ingredients
- 4 (204g) large eggs
- 2 (38g) large egg yolks (no egg white)
- 225 grams (1 cup) granulated sugar
- 235 ml (~1 cup) freshly squeezed lemon juice from 6 - 8 lemons
- 1 tablespoon (5g) lemon zest
- A pinch of salt
- 100 grams (½ cup - 1 tbsp) unsalted butter , room temperature
Equipment
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Instructions
- Create Egg Mixture: In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.
- Pressure Cook Egg Mixture: Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. *Pro Tip 1: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.*Pro Tip 2: The floating pin will drop at the 7 - 8 minute mark, but don’t touch it until it has reached 10 minutes.*Pro Tip 3: If you're using Instant Pot 3qt mini, change the cooking time to High Pressure for 5 minutes + Natural Release for 10 minutes.
- Create Instant Pot Lemon Curd: Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard. Give it a few quick whisk and watch magic happens. Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. If the lemon curd is lumpy, you can smooth it out with silicone whisk.
- Serve: Chill in the fridge for at least 4 hours before serving.
Notes
Nutrition
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