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–+ servings
Homemade Instant Pot lemon curd in a glass jar with fresh lemons.

Easy Instant Pot Lemon Curd (Silky, Bright & Foolproof)

A Wife and Her Home
This Instant Pot Lemon Curd is bright, silky, and incredibly easy to make. Fresh lemon juice and zest create a vibrant citrus flavor that’s perfectly balanced with sugar and rich butter. Using the Instant Pot makes this classic lemon curd recipe simple and foolproof, giving you a smooth, creamy spread without the need to constantly stir on the stovetop. Perfect for spreading on toast or scones, filling cakes and tarts, or spooning over yogurt and pancakes, this homemade lemon curd is a versatile treat that adds a burst of fresh lemon flavor to any dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Condiment, Dessert
Cuisine American, British
Servings 16
Calories 94 kcal

Equipment

  • Instant Pot
  • Heatproof bowl
  • Immersion blender
  • Aluminum foil 
  • Plastic wrap
  • Fine mesh sieve, optional

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup lemon juice, about three lemons
  • 3 large eggs
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 1 tablespoon lemon zest

Instructions
 

  • Zest the lemon first, then juice the lemons until you have the amount of juice needed for the recipe.
  • Add the sugar, lemon zest, lemon juice, eggs, and egg yolks to a heatproof glass bowl that fits inside your Instant Pot, making sure the bowl leaves a little space around the sides so steam can circulate. Using an immersion blender, blend until the mixture is completely smooth. Slowly stream in the melted butter while continuing to blend.
  • Tightly cover the bowl with aluminum foil to prevent condensation from dripping into the lemon curd while it cooks.
  • Pour 1½ cups of water into the Instant Pot and place the trivet inside. Set the covered bowl on top of the trivet.
  • Secure the lid and ensure the pressure valve is set to “Sealing.” Set the Instant Pot to High Pressure for 10 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes. This means do nothing and let the Instant Pot release pressure on its own. After 10 minutes, carefully turn the pressure valve to “Venting” to release any remaining pressure.
  • Carefully remove the lid and lift the bowl out of the Instant Pot. Remove the foil and blend the lemon curd again with the immersion blender until smooth and silky. If your lemon curd looks slightly thin after cooking, don’t worry — it thickens significantly as it chills.
  • Press plastic wrap directly onto the bowl to prevent a skin from forming. Transfer to the refrigerator and chill for 1-2 hours, or until thickened.
  • Once the lemon curd has fully chilled and thickened, remove the plastic wrap from the bowl and stir the lemon curd until smooth before serving.

Notes

Store – Store lemon curd in an airtight container in the refrigerator for up to 1 week.

Nutrition

Serving: 30gCalories: 94kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 63mgSodium: 36mgPotassium: 23mgFiber: 0.1gSugar: 13gVitamin A: 165IUVitamin C: 3mgCalcium: 9mgIron: 0.2mg
Keyword easy lemon curd, fresh lemon curd, homemade lemon curd, instant pot lemon curd, lemon curd from scratch, lemon curd recipe, lemon dessert spread, pressure cooker lemon curd, silky lemon curd, smooth lemon curd
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