Lemon Curd

"Learn how to make Buttery Smooth Instant Pot Lemon Curd. Super easy NO jar method! The velvety candied lemon custard cream is refreshing, aromatic, complex sweet lemony flavors. Seriously irresistible! Great DIY Gift."

Ingredients
4 (204g) large eggs
2 (38g) large egg yolks (no egg white)
225 grams (1 cup) granulated sugar
235 ml (~1 cup) freshly squeezed lemon juice from 6 - 8 lemons
1 tablespoon (5g) lemon zest
A pinch of salt
100 grams (½ cup - 1 tbsp) unsalted butter , room temperature

Instructions
Create Egg Mixture: In an oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.

Pressure Cook Egg Mixture: Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.

*Pro Tip 1: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.

*Pro Tip 2: The floating pin will drop at the 7 - 8 minute mark, but don’t touch it until it has reached 10 minutes.

Create Instant Pot Lemon Curd: Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard. Give it a few quick whisk and watch magic happens.

Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools.

You can filter out the lemon zest with a fine mesh strainer if you like. If the lemon curd is lumpy, you can smooth it out with silicone whisk.

Serve: Chill in the fridge for at least 4 hours before serving.

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