Lemon Curd

By: Bruce Weinstein & Mark Scarbrough

Lemon Curd
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Beyond
• Spoon the lemon curd over vanilla ice cream.
• Or scoop it up with shortbread or sugar cookies.
• Or put it over raspberries and blackberries (with sweetened whipped cream, too).","Other Pots
• These ingredient ratios do not work well for a 3-quart Instant Pot.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 2 1/2 cups while otherwise completing the recipe as stated."]
cuisine icon Keywords
15-30 min, 6 servings, contributed, cook 25 min, dessert, easy, finely grated lemon zest, granulated white sugar, instant pot dessert, instant pot dessert recipe, instant pot lemon curd, large eggs plus 3 large egg yolks, lemon juice, modern, prep 5 min, pressure cook, stick butter, table salt, water

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 1 1/2 cups Water
  • 1 cup granulated white sugar
  • 3 large eggs plus 3 large egg yolks
  • 1 tbsp finely grated lemon zest
  • 1/2 cup lemon juice
  • 1/4 tsp table salt
  • 3/4 stick butter
Instructions
  • Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Put a pressure-safe rack or trivet in the insert.
  • Whisk the sugar, eggs, egg yolks, lemon zest (if using), lemon juice, and salt in a 2-quart, 7-inch-round, high-sided, pressure- safe baking or soufflé dish until smooth. Whisk in the butter until uniform. Do not cover the baking dish. Set it on the rack and lock the lid on the pot.
  • For the MAX model: Set the pot for Pressure Cook and set the level to Max. Set the time for 4 minutes and make sure the Keep Warm setting is off.
    For the other models: Set pot for Pressure Cook or Manual and set to High Pressure. Set the time for 5 minutes and make sure the Keep Warm setting is off.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally for 10 minutes. Then use the quick- release method to get rid of the pot’s residual pressure. Unlatch the lid and open the cooker. Whisk the curd in the baking dish until smooth, then use hot pads or silicone baking mitts to transfer the (hot!) dish to a nearby wire rack. Cool for 5 minutes or to room temperature before serving. To store, cover the room-temperature curd with plastic wrap and refrigerate for up to 1 week.
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