Tuesday, January 16, 2018

Instant Pot: Lemon Curd

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!

Lemon Curd
recipe from Cooks Illustrated, The New Best Recipe
1/3 cup juice from 2 lemons
2 large eggs, plus 1 large egg yolk
½ cup sugar
2 tablespoons cold unsalted butter, cut into ½ inch cubes
1 tablespoon heavy cream
¼ teaspoon vanilla extract
Pinch of salt


In your Instant Pot:

Plug in the IP with insert set in place

Add 1 cup water.


Place trivet into the IP with a foil sling on each trivet handle. This allows for easily lifting the bowl from the IP when finished cooking.

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.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 1 minute on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 1 (the number of minute you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 1 minute, allow your IP to naturally release pressure for 7-8 minutes. While naturally releasing pressure, the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP for this and allow for several minutes to do so.

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.