Instant Pot Lemon Curd (Super Easy!)

Learn how to make buttery, sweet, lemony instant pot lemon curd. This tasty recipe makes a delicious Christmas gift!

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Lemon Curd is something that takes a basic scone or muffin and makes it so delicious! We like to have a poetry tea time every week as part of our homeschool routine, and lemon curd often makes the list to fancy up our snacks! It typically requires tons of stirring and attention while making it, but using the instant pot is a great way to put a kitchen tool to work I also like to use it as gifts during the holiday season as well by tying on a pretty gift tag and gifting it with a home baked good.

It can be used similar to jam but it is much richer. In fact, I replaced lemon curd with jam in my old fashioned jam thumbprint cookies…which make them taste like miniature lemon tarts. Even just spread on plain whole wheat toast is just delicious. If you are looking for a good whole wheat sandwich bread recipe try this one!

What is lemon curd?

If you’ve never tried lemon curd, you are in for a treat! If you like citrus then you will love the citrusy sweet and tart flavors of lemon curd. Lemon curd often gets put into the jam or jelly category. Although it is used much of the same way, it is a different consistency. Lemon curd is creamy and smooth. It has a buttery texture that goes great with many desserts. It is kind of like creamy buttery jam. You can use it for topping, spread, flavoring, or filling.

Tools you’ll need to make instant pot lemon curd

• Instant Pot
• Glass oven safe container
• Silicone Whisk
• Aluminum foil
• Fine mesh strainer

Ingredients you’ll need to make instant pot lemon curd

• 4 large eggs
•  2 large egg yolks
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice from 6 – 8 lemons
• 1 tablespoon lemon zest
• A pinch of salt
• 1/2 cup (1 stick) unsalted butter, room temperature

How to make instant pot lemon curd

1. In an oven-safe glass container, whisk together 4 large eggs and 2 large egg yolks. Add 1 cup granulated sugar and mix well. Add in a pinch of salt, 1 tbsp lemon zest, and lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.
2. Pour 1 cup 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.
3. 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. Whisk it and watch how it turns to lemon curd. Add in 1 cup room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture.
4. The lemon curd will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. (I usually skip this step!) If the lemon curd is lumpy, you can smooth it out with silicone whisk.
5. Chill in the fridge for at least 4 hours before serving

Instant pot lemon curd tips

•  If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.
• The floating pin will drop at the 7 – 8 minute mark, but don’t touch it until it has reached 10 minutes.
• This homemade lemon curd will likely be a bit thinner than storebought brands you are used to (especially since many of them contain thickeners like gelatin and cornstarch), but it will definitely thicken up as it cools in the refrigerator. For thicker curd you can also decrease the lemon juice to 1/3 cup OR try adding an extra egg yolk.
• If you’re using Instant Pot mini, change the cooking time to High Pressure for 5 minutes + Natural Release for 10 minutes.
• This recipe converts well to lime curd. I haven’t tried it with other citrus fruits like orange or grapefruit, but I’m guessing it will work just fine.
• 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.

Commonly asked questions 

How long does lemon curd last?

Instant pot lemon curd is not shelf stable. This lemon curd will last up to one week in the refrigerator.

Can you freeze lemon curd?

Lemon curd can be frozen for up to 1 year. But sure to put it into an airtight container before freezing. To thaw place the lemon curd in the refrigerator.

Can I use lemon curd in thumbprint cookies?

Yes! Lemon curd tastes delicious in traditional jam thumbprint cookies. Simply swap out lemon curd for jam!

What does lemon curd go with?

Lemon curd can go with anything that also uses jam. Use it on scones, cookies, toast, cheesecake, cupcakes, tarts, pancakes, or even layer cakes!

Why does my lemon curd taste like metal?

If you used metal forks, whisks, or spoons, the mixture could have reacted with the metal. This gives the lemon curd a metallic taste. To avoid this, use non-reactive bowls and cooking utensils like wood, glass, or silicone.

You may also be interested in:

Soft Lemon and Rosemary Cookies

How to grow lemons

Boysenberry Lemonade Popsicles

Old Fashioned Jam Thumbprint Cookies

Orange Slice Ornaments: A Homestead Christmas

Whole Wheat Sandwich Bread

Yield: 16-oz

Instant Pot Lemon Curd

Print

Learn how to make buttery, sweet, lemony instant pot lemon curd. This tasty recipe makes a delicious Christmas gift!

Ingredients

• 4 large eggs
•  2 large egg yolks
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice from 6 - 8 lemons
• 1 tablespoon lemon zest
• A pinch of salt
• 1/2 cup (1 stick) unsalted butter, room temperature

Instructions

1. In an oven-safe glass container, whisk together 4 large eggs and 2 large egg yolks.
2. Add 1 cup granulated sugar and mix well. Add in a pinch of salt, 1 tbsp lemon zest, and lemon juice. Mix until combined.
3. Wrap the glass container very tight with aluminium foil.
4. Pour 1 cup cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet.
5. Close lid and pressure cook at High Pressure for 3 minutes, then natural release for 10 minutes.
6. 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.
7. Whisk it and watch how it turns to lemon curd. Add in 1 cup room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture.
8. The lemon curd will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. (I usually skip this step!) If the lemon curd is lumpy, you can smooth it out with silicone whisk.
9. Chill in the fridge for at least 4 hours before serving

Notes

• If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.
• The floating pin will drop at the 7 - 8 minute mark, but don’t touch it until it has reached 10 minutes.
• This homemade lemon curd will likely be a bit thinner than storebought brands you are used to (especially since many of them contain thickeners like gelatin and cornstarch), but it will definitely thicken up as it cools in the refrigerator. For thicker curd you can also decrease the lemon juice to 1/3 cup OR try adding an extra egg yolk.
• If you're using Instant Pot mini, change the cooking time to High Pressure for 5 minutes + Natural Release for 10 minutes.
• This recipe converts well to lime curd. I haven’t tried it with other citrus fruits like orange or grapefruit, but I’m guessing it will work just fine.
  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.

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