You are going to want to put this lemon curd on everything!
It’s so sweet and tangy and bright! I can feel spring approaching, and it’s making me think about all things lemon! I know lemons are a winter fruit but doesn’t everyone mostly enjoy them during the warmer months? I mean, lemonade and summer basically go together, right?
I have a stovetop lemon curd recipe already on the blog BUT if you have an Instant Pot, THIS is how you’re going to want to make lemon curd from now on. It honestly couldn’t be easier.
How to make instant pot lemon curd:
- Blend all of the ingredients together and pour it into (an IP-safe/oven-safe) container.
- Pressure cook the lemon mixture! It comes out looking kind of like a set custard (as you can see in the step 2 photo).
- Then stir it! And watch as it turns into a creamy dreamy curd!
- Chill it in the fridge and once it’s nice and cold… put it on everything!
Oh hello, you beautiful spoonful of lemon curd.
Unrelated but sort of related: we need a new word for “curd” – that word does not aptly describe the deliciousness of what curd actually is. Let’s call it creamy dreamy sweet lemon sauce? Hmm, let me think on this…
How can you use lemon curd? As a topping on anything and everything! Especially on this instant pot lemon cheesecake! I bet it would also taste great as a “frosting” on my vanilla cupcakes!
See the silver spoon in the picture? That was my spoon from when I was a baby. Now I use it to feed my baby Tony. I never knew I could have so many feelings about a utensil…
Let me know what you think of this super simple lemon curd! Oh excuse me, I mean this creamy dreamy sweet lemon sauce 😉 And tell me how you use it!
Ingredients
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- 1 tablespoon lemon zest
- 1 cup freshly squeezed lemon juice
- 3 tablespoons butter
Instructions
- Add all of the ingredients to a blender and blend until mostly smooth (it may be a little grainy due to the butter and that’s okay).
- Pour the contents of the blender into an oven-safe glass container and cover it tightly with foil.
- Pour 1 cup of water into the Instant Pot, place the trivet inside, then place the glass container on top of the trivet.
- Secure the lid, close the valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Give the container a stir and watch as it transforms from looking like a set custard to becoming a perfectly smooth and creamy curd.
Sarah says
Can I make the paleo version in the IP? I don’t have a double boiler and prefer to use the IP if possible anyway. This sounds delicious, thank you for the recipe!
Ashley - My Heart Beets says
Hi Sarah, I’ve only tried it this way, so I’m not sure – though I’d think it’d be fine. I’ll have to test it and update the post but if you try before me please let me know how it goes!
Kathy says
Hi Ashley, just checking with you, I made the recipe and its more runny than set, will this change when it cools?
Ashley - My Heart Beets says
Hi Kathy, yes it’ll set as it cools! Let me know how it turns out 🙂
Peggy says
Haven’t yet made this but noted you wanted a better name than ‘curd’, and I have to agree! In Australia it is called ‘lemon butter’, a much more delicious name.
Ashley - My Heart Beets says
Ooh, lemon butter sounds like the perfect name!
Anindita says
Does this have to be with freshly squeezed lemon juice, Ashley? Could I use lemon juice from a bottle?
Ashley - My Heart Beets says
I’ve only tested this with freshly squeezed lemon juice – I think that’s where you’ll get the best flavor. If you try it with bottled lemon juice please let us know how it goes!
Claire says
Hi Ashley, this just makes me wish I had an Instant Pot. I’ll try with the regular stove method. 🍋
Ashley - My Heart Beets says
It’s a great appliance – I use mine multiple times a day! Let me know how the stovetop version turns out 🙂
ma'am says
I loved this recipe. To be honest, I’m not a lover of lemon but, my husband IS! That’s who I cook for. This was delicious, and, I tasted it warm! It was even better chilled. I love this!
Ashley - My Heart Beets says
That’s great to hear! Thank you for letting me know how the lemon curd turned out 🙂
Jyoti says
Hi
Can u share an eggless recipe of lemon curd
Nina says
To clarify, does this require 6 eggs in total? ie 3 whole egg (whites &yolks) plus 3 eggs for just the yolks (no whites)? Excited to try it, thanks!
Katrina says
Ashley, I’d love to know more about the lemon pieces you used to decorate the curd photos — are those candied lemons?
My Heart Beets says
Hi Katrina, yes they are candied lemons that I got from Trader Joes 🙂 I’m not sure if they are a seasonal item though, you may want to call before making a trip!
tatiang says
This was sooooo good. My wife and I had a hard time not licking all of it off the spoon every time we stirred it.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how it turned out for you guys 🙂