Instant Pot Lemon Curd

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You are going to want to put this lemon curd on everything!

Instant Pot Lemon Curd

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:

  1. Blend all of the ingredients together and pour it into (an IP-safe/oven-safe) container.
  2. Pressure cook the lemon mixture! It comes out looking kind of like a set custard (as you can see in the step 2 photo).
  3. Then stir it! And watch as it turns into a creamy dreamy curd!
  4. Chill it in the fridge and once it’s nice and cold… put it on everything!
Instant Pot Lemon Curd

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…

Instant Pot Lemon Curd

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!

instant pot lemon cheesecake

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…

Instant Pot Lemon Curd

Let me know what you think of this super simple lemon curd! Oh excuse me, I mean this creamy dreamy sweet lemon sauce ๐Ÿ˜‰ And tell me how you use it!

Instant Pot Lemon Curd

Instant Pot Lemon Curd

Instant Pot Lemon Curd

4.5 from 10 reviews
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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 thatโ€™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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, Iโ€™m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and youโ€™ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Claire says

    Hi Ashley, this just makes me wish I had an Instant Pot. I’ll try with the regular stove method. ๐Ÿ‹

  2. ma'am says

    5 stars
    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!

  3. 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!

  4. Katrina says

    Ashley, I’d love to know more about the lemon pieces you used to decorate the curd photos — are those candied lemons?

  5. tatiang says

    5 stars
    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.

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