Over the holidays, I made some edible gifts and lemon curd was on the list. It’s great to have on hand, especially when the spring tea parties are on the horizon. Paired with scones or slathered on bread, crackers or simply eaten straight with a spoon, it’s versatile and will satisfy a sweet tooth quickly! You can make a big batch in the Instant Pot and jar up to pass out to friends… or simply keep them all to yourself to enjoy!
2 tablespoons cold unsalted butter, cut into ½ inch cubes
1 tablespoon heavy cream
Plug in the IP with insert set in place
In an IP safe, glass bowl (I used a round Pyrex bowl), whisk together the lemon juice, eggs, yolk and sugar. Cover tightly with aluminum foil and transfer bowl onto trivet inside the IP.
Press MANUAL and adjust the time to 1 minute on HIGH pressure.
Once at pressure, the display will reflect 1 (the number of minute you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Carefully remove the bowl from the IP. If you run a spatula across the bottom of the bowl and a clear trail can be made (which will quickly disappear), the curd is ready for the next step. If a clear trail isn’t happening, repeat pressure cooking for 1 minute with a quick release afterwards.
Immediately stir in the cold butter until incorporated.
Next , stir in the cream, vanilla and salt, then pour the curd through a fine-mesh strainer into a non reactive bowl or jars for gift giving. Cover the surface of the curd directly with plastic wrap; refrigerate until needed.
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