Lemon Curd Filling: Instant Pot
Category
DessertAuthor
Tiffany Hill
Servings
2 1/2 cups
Bakers, this is such a time-effective way to make Lemon Curd Filling! It has been my go-to lately. Please see instructions below.
Ingredients
-
1 cup fresh lemon juice (about 6 lemons)
-
3 whole eggs
-
3 egg yolks
-
1 cup sugar
-
4 Tablespoons salted butter, room temp
- 1 Tablespoon lemon zest (about 1 lemon)
Directions
Whisk eggs, yolks, and sugar together until blended.
Add softened butter, lemon zest, and lemon juice. Whisk until mostly smooth.
Pour mixture into a heat-resistant jar (a large mason jar works great as does a large, clean pickle jar).
Cover jar tightly with lid or aluminum foil.
Place trivet into the bottom of an instant pot.
Pour about 1 cup of water into the bottom of the instant pot.
Place jar onto trivet.
Pressure cook for 5 minutes on high.
Once the five minutes has passed, allow the instant pot to naturally release the pressure.
Remove jar from instant pot. Be careful as the jar will still be warm.
Allow to cool for 10-20 minutes.
Remove lid and stir lemon curd well. Strain if necessary.
Recipe Note
Store the lemon curd in the refrigerator for up to 10 days or freeze for up to 3 months.