📝 About This Recipe
Experience the bright, zesty allure of British tea-time with this foolproof pressure-cooker version of a classic lemon curd. By using the Instant Pot as a precise bain-marie, you achieve a silky-smooth, buttery texture without the constant whisking or the risk of curdling on a stovetop. This liquid gold balances a sharp citrus tang with a luxurious sweetness, making it the ultimate versatile topping for your favorite desserts.
🥗 Ingredients
The Citrus Base
- 3/4 cup Fresh Lemon Juice (from about 4-5 large lemons; do not use bottled juice)
- 1 tablespoon Lemon Zest (finely grated, avoiding the bitter white pith)
The Rich Emulsion
- 4 pieces Large Egg Yolks (at room temperature for better emulsification)
- 2 pieces Large Whole Eggs (provides structure to the curd)
- 1 cup Granulated White Sugar (adjust slightly if you prefer a sharper tang)
- 1/2 cup Unsalted Butter (cut into 1/2-inch cubes and chilled)
- 1/8 teaspoon Fine Sea Salt (to balance the sweetness)
- 1/2 teaspoon Pure Vanilla Extract (optional, for a rounded flavor profile)
Pressure Cooking Essentials
- 1 cup Water (for the bottom of the Instant Pot liner)
👨🍳 Instructions
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1
In a large heat-proof glass bowl (that fits inside your Instant Pot) or a 1-quart canning jar, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale and slightly frothy.
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2
Gradually whisk in the fresh lemon juice, lemon zest, and the pinch of sea salt until the ingredients are fully combined and the sugar has mostly dissolved.
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3
Add the chilled cubes of unsalted butter into the egg mixture. Don't worry about mixing them in completely; they will melt and emulsify perfectly during the pressure cooking process.
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4
Cover the bowl or jar tightly with a piece of aluminum foil. This prevents excess moisture from the steam from dripping into your curd and thinning it out.
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5
Pour 1 cup of water into the inner stainless steel pot of your Instant Pot and place the steam rack (trivet) at the bottom.
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6
Carefully lower your covered bowl or jar onto the trivet. If using a bowl, ensure there is enough space around the sides for steam to circulate.
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7
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes. It will take about 5-8 minutes to come to pressure.
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9
Once the cooking cycle is complete, allow for a 10-minute Natural Pressure Release (NPR) to let the heat stabilize. After 10 minutes, move the valve to 'Venting' to release any remaining steam.
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10
Open the lid and, using oven mitts, carefully lift the bowl out of the pot. Remove the foil—be careful of the hot steam escaping.
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11
The mixture will look thin and the butter will be melted on top. Immediately begin whisking vigorously. As you whisk, the curd will transform into a smooth, thickened, and glossy yellow custard.
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12
For an ultra-professional finish, pour the hot curd through a fine-mesh sieve into a clean bowl to remove the zest and any small bits of cooked egg.
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13
Stir in the vanilla extract if using. Let the curd cool at room temperature for 20 minutes, then press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
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14
Refrigerate for at least 3 hours, or preferably overnight. The curd will continue to thicken significantly as it chills.
💡 Chef's Tips
Always use fresh lemons; bottled juice lacks the complex acidity and floral notes needed for a high-quality curd. If your curd appears lumpy after whisking, don't panic—straining it through a fine-mesh sieve while hot will fix it every time. Ensure your butter is cold when added to the jar; the slow melt during the pressure cycle contributes to the final velvety texture. For a lime, orange, or grapefruit variation, simply swap the juice and zest in equal proportions. This curd keeps in the refrigerator for up to 2 weeks or can be frozen for up to 3 months.
🍽️ Serving Suggestions
Swirl into plain Greek yogurt or oatmeal for a bright breakfast treat. Spread generously between layers of a vanilla sponge cake or inside homemade crepes. Serve alongside warm scones with a dollop of clotted cream for a traditional English tea. Use as a filling for tart shells topped with fresh raspberries or toasted meringue. Pair with a glass of chilled Moscato d’Asti or a hot Earl Grey tea.