Instant Pot Lemon Curd


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 😉 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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  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1 cup freshly squeezed lemon juice
  • 3 tablespoons butter


  • 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.
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, I’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 you’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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  1. 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!

  2. Kathy says

    Hi Ashley, just checking with you, I made the recipe and its more runny than set, will this change when it cools?

  3. 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.

  4. 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!

  5. 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!

  6. Katrina says

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

  7. 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.

  8. veronica bellotti says

    I made the blackberry curd, using 250 grams of the berries straight form my freezer(I have in abundance in my garden) and 1 tbls lemon juice which I simmered gently for about 10 mins till soft and then sieved/strained. Everything else the same. I had to add extra 2 minutes as it was still a little watery, then fine. My son said it tasted a bit like custard, (it was still warm). I may use unsalted butter next time.However, so pleased with the results

  9. Kristen says

    So excited to try this! I see it calls for the pot in pot method. I have the 3qt liner I use in my 6qt for PIP. Would stainless steel be non reactive? It shouldn’t leach any aftertaste right?

  10. TT says

    Could I make this with ghee or coconut oil? I cannot do dairy, nor can many of my family members, but can tolerate ghee. We LOVE lemon curd!

  11. Riobha says

    4 stars
    Must the bowl be glass? Or can it be ceramic? I so want to try this, but, I don’t have a glass bowl that will fin in my Duo Mini…

  12. Patrick says

    3 stars
    The flavor on the curd is fantastic, but mine did not set in the instant pot. 5 minutes seems to be a very short time, even with a natural release. Mine came out of the pot still liquid. I put it on a double boiler and it did come together and it is lovely, smooth, and tasty!

    • Grape says

      3 stars
      I just had this exact same issue. 5 minutes high pressure in a 4-cup glass Pyrex bowl, tightly covered in foil. NPR took an additional 12 minutes. It was a thin soup. I thought maybe the magic would happen if I stirred it, but that just gave me a more evenly colored soup lol. I put it back on for another 10 minutes, no foil, 5 minutes NPR and it cooked this time, looking and tasting so smooth, creamy, and tasty once stirred. Five minutes was definitely not enough time for me.

  13. Kim says

    Can you substitute different juices for the lemon -I’m thinking orange or lime- and keep all the ingredients the same?

  14. Yvonne says

    I made this last night and it turned out amazingly delicious!! I made a pretzel crusted cheesecake in the Insta pot the other night with a chocolate ganache on top. I decided to try with the lemon curd to make it a chocolate lemon cheesecake, it was beyond amazing. Thank you so much for this great recipe. The only change I made was cooking it directly in 3 8oz mason jars with the lids just screwed on until they caught.

    I’m gonna try it with orange and mango today.

  15. Nicole Stamatakis says

    Do you have to put this through a strainer as you would stove top curd? I’m so excited to make this!

  16. IP User says

    I made lemon curd a couple of years ago and wanted to make a dessert. It was late and I was tired. I found some graham crackers in the pantry, then mixed half lemon curd and half mascarpone and spread it on the crackers. Then I topped it with a few raspberries. Like a lemon cheesecake!

  17. Kerrie McGovan says

    I’ve made this and it’s amazing. Do you think it would work with mango puree? I have some canned indian mango puree in my freezer. Maybe with some lime juice too?

  18. kerrie McGovan says

    5 stars
    Hi Ashley,
    I’m a relative Instanewbie too, and am loving putting it through it paces. LOVE this recipe. It worked like a dream. I’m in australia and have 9 different citrus trees, so this recipe is a keeper. Thanks

  19. Adrienne says

    My 11yo daughter and I made this last night on a whim and it was so good that she was licking the foil because it was too warm when we first took it out. The consistency is beautiful and the color is gorgeous. Will make this again and again!

  20. Cathy says

    I don’t often bother to comment on blogs but really wanted to in this case! Just discovered your blog recently and you have me drooling wanting to try so. many. recipes. This is not always good as I am currently on Weight Watchers lol!! But thats ok, I can adapt things and many of your recipes are WW friendly as is. I love lemon curd so tried this today and wow! I only used 1 real lemon and made up the required juice amount using bottled as I wanted to try the recipe before investing good lemons in it lol. Eggs aren’t an issue right now as we have hens for the summer and more eggs than I know what to do with! Well I’ll be using the real thing for lemons from now on! It was SO GOOD and SO easy! I used half the sugar as I mix the curd with yogurt and wanted to make it WW friendly. Then I started work on the Onion Masala which sounds phenomenal. Well after I had everything all prepped, I cranked up the IP, was getting spices out and don’t I discover I have NO coriander…. but thats ok. Was too tired by then and will have coriander in the morning so I’m all set to go with it! Thank you for a wonderful blog I can’t wait to try out more recipes as I love Indian food! (sorry for a long comment!)

    • My Heart Beets says

      Cathy, I love that you made the lemon curd and the onion masala!! Thank you for leaving me a comment – I love hearing what others think of the recipes I share 🙂 Please let me know what you think of any other recipes that you try!

  21. Priscilla Wallace says

    would this work with bottled lemon? (good stuff from Costco)? can I substitute lemon extract for the zest?

    found you, when someone on FB Instant Pot group recommended your recipe, which I plan to make as soon as I buy the organic condensed milk you mentioned (something I don’t usually have on hand but want to get to try this easy dessert)

    • My Heart Beets says

      Hi Priscilla! I haven’t tried this with bottled lemon juice but I’m sure it would turn out fine – let us know how it goes! I also can’t wait to hear what you think of the cheesecake 🙂

  22. deb says

    I’m new to the Instant Pot. I’ve been following you for a couple months. I made the lemon curd, & it’s amazing! I substituted coconut sugar instead of white sugar. The lemon (I have a citrus juicer so it was fresh) was tart-forward, which I love! The coconut sugar also gives the curd an earthy undertone & a milk-chocolate color. This morning it crowned fresh local strawberries! Rocked my world.
    Kulfi next!

    • My Heart Beets says

      Deb, that’s so great to hear! I’m glad you found my blog 🙂 And thank you for letting us know what you thought of it with coconut sugar! Can’t wait to hear what you think of the kulfi!

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