Pressure Cooker Lemon Curd

I used my Instant Pot for this recipe. It is so delicious and refreshing. You can use oranges or grapefruit instead. I used fresh fruit, but it can be done with bottled juice. It lasts a week in the refrigerator and can be frozen. The picture shows it in yogurt. It can be spread on top of cookies, used as a pie filling, or mixed with fruit.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 20 ounces

Source: Instant Pot Facebook group


*I substituted Stevia baking blend for the sugar.


  1. Zest the lemons. Only zest the yellow skin. Juice the lemons.
  2. Mix butter and sugar in a bowl for about 2 minutes. You can use a food processor, hand mixer or immersion blender. Make sure it is mixed well.
  3. Add the eggs and yolks slowly and mix another minute.
  4. Add lemon juice and zest. Mix well. It will look curdled, but that is OK.
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  6. You can divide into mason jars and cover loosely with the lids. You can also use an oven-safe bowl and cover loosely with foil, which is what I did.
  7. Add 1 1/2 cups of water to the liner of the Instant Pot. Put the trivet in and the jars or bowl on the trivet.
  8. Put the lid on and lock it. Pressure cook for 10 minutes and let it release naturally for 10 minutes.
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  10. Remove the jars or bowl. Add the lemon zest and stir in until smooth. Cover.
  11. Let cool 25 minutes on the counter.
  12. Put in the refrigerator overnight. It will thicken up as it cools.
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April 14, 20180 found this helpful

Thanks for this. I love lemon curd.

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