Lemon Curd Recipes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 20 ounces

Source: Instant Pot Facebook group

Ingredients:

• 6 Tbsp unsalted butter, softener
• 1 cup sugar*
• 2 large eggs
• 2 large egg yolks
• 2/3 cup lemon juice (about 4 lemons)
• 1-2 tsp grated lemon zest (I used 2)

*I substituted Stevia baking blend for the sugar.

Steps:

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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5. 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.

6. 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.

7. Put the lid on and lock it. Pressure cook for 10 minutes and let it release naturally for 10 minutes.
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8. Remove the jars or bowl. Add the lemon zest and stir in until smooth. Cover.

9. Let cool 25 minutes on the counter.

10. Put in the refrigerator overnight. It will thicken up as it cools.
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Recipe for Lemon Curd:

• Sterilized 8 oz jars with lids
• 5 Egg Yolks
• 3/4 cup sugar - sift the sugar to remove lumps
• 1/2 cup freshly squeezed lemon juice - do not use bottled lemon juice
• Finely grated lemon zest of 1 lemon
• 1/4 cup Unsalted butter, diced - do not used salted butter or margarine in this recipe.

Lemon curd is wonderful.

Here's a great recipe from a site i like a lot: http://allrecip  8225/lemon-curd/

3 eggs
1 cup white sugar
1/3 cup lemon juice
1/4 cup butter
2 teaspoons lemon zest

Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

I go to Williams Sonoma for cooking classes. Here is what we made in class. It's delicious. http://www.will  /lemon-curd.html

Here is a link for recipe and how to video:
http://www.joyo  m/LemonCurd.html

Lemon Curd:
5 egg yolks - strain yolks to insure smooth curd
3/4 cup sifted granulated sugar
1/2 cup freshly squeezed lemon juice-do not used bottled lemon juice
Finely grated lemon zest
1/4 cup diced unsalted butter - do not use margarine
Use a double boiler to cook curd
Whisk together egg yolks and sugar in the top portion of the double boiler; add lemon zest and lemon juice; whisk thoroughly; set the top portion of the double boiler with ingredients on top of the bottom half of double boiler making sure that the simmering water of the bottom half of the double boiler does not touch the top portion of double boiler. Cook, whisking constantly the curd until mixture is thick and smooth; to test the curd for doneness, the curd should coat the back of a wooden spoon and a clear line should appear when you run your finger down the back of the wooden spoon. Remove from heat; place diced butter into a spouted measuring cup; pour hot curd into measuring cup; strain with rubber spatula, allow butter to melt in curd; after butter has melted, whisk briskly until curd is velvelty smooth; allow to cool, pour into sterilized 8 ounce jars, seal, refrigerate...Enjoy

Unopened up to 3 months in the refrigerator.
Opened 1-2 weeks in the refrigerator.