Pressure Cooker Lemon Curd
Pressure Cooker Lemon Curd. Creamy homemade lemon curd is easier than you think to make with just 5 easy to source ingredients. Once you have made lemon curd once in your Instant Pot Pressure Cooker, you will want to make it time and time again.
Place the butter and the sugar into a mixing bowl and using a hand mixer, mix until the sugar and butter are well mixed, and it is nice and soft. It won’t be creamy like cake batter though.
Beat the egg yolks with the whole eggs in a separate bowl and add them to the butter and sugar bowl. Mix well for a couple of minutes and you have a gritty but combined mixture.
Add in the vanilla essence and the lemon rind and mix again.
Add in the lemon juice and mix lightly with a fork.
Pour into mason jars and place the lids on but don’t screw them tight.
Place 2 cups of water into the bottom of the Instant Pot Pressure Cooker and place the steamer shelf/trivet on top. Add the mason jars.
Place the lid on the Instant Pot, set the valve to sealing and cook for 12 minutes on manual pressure.
After the 12 minutes is up, use natural pressure release for a further 5 minutes.
Use a fork to stir the lemon curd while the mason jars are still in the Instant Pot. Leave for an hour for them to cool down and then fridge them for 12 hours.
10. After 12 hours you will have thick delicious homemade lemon curd.
Its tough when it comes to measuring out lemon juice and lemon rind for recipes. As we all get different amounts of juice and rind depending on the size of our lemons. We used 6 medium lemons to be able to get 150ml of lemon juice which is what we needed for this recipe. As well as this we used the rind of 2 of the lemons.
Or you can cheat and buy lemon juice and then just use the rind of 2 fresh lemons! If you like a strong lemon flavour, then add the rind of 4 of your lemons instead of 2. Trust me when I say it is painful to juice your lemons by hand. I recommend this lemon juicer to speed up the process. For portion size I find one jar is enough for a family of 4 for a week or 2.
Or make extra and give some away to family and friends if you have lots of lemons to use up. The lemon curd needs stirring immediately after the pressure has released. Do it in the Instant Pot as it saves you having to drag red hot mason jars out of the Instant Pot and then you can take your time.
Calories: 456kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 225mg | Sodium: 191mg | Potassium: 263mg | Fiber: 4g | Sugar: 54g | Vitamin A: 815IU | Vitamin C: 85.9mg | Calcium: 71mg | Iron: 1.6mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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