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Instant Pot Lemon Curd Recipe

Instant Pot Lemon Curd

Course Dessert, Snack
Cuisine British
Servings 2 -3 jars


  • Instant Pot Multi Pressure Cooker


  • 2 eggs + 2 egg yolks
  • 200 g white sugar
  • 1 Tbsp zest
  • 140 ml lemon juice
  • Pinch of salt
  • 140 g butter


  • In a glass or ceramic bowl, whisk together the eggs and yolks, white sugar, lemon zest, lemon juice and salt. For an extra smooth finished curd, blend the mixture with a stick blender.
  • Cover the bowl tightly in foil, to prevent any moisture while cooking.
  • Pour 1 cup (250ml) of cold water into the inner pot, then place the trivet inside and carefully place the tightly wrapped curd on the trivet.
  • Secure the lid and select Pressure Cook and set the time to 3 minutes.
  • When the cooking program finishes, allow the pressure to release naturally for 2 minutes, then quick release any remaining pressure.
  • Remove the bowl from the Instant Pot and check the curd mixture, it should be a thick custard consistency. Should the curd not be at this stage, simply microwave the mixture for 30 seconds.
  • Whisk in the butter, then pass the curd through a sieve to remove any bits. Divide the curd between sterilized or very clean glass jars, and pop them in the fridge. The curd will last in the fridge for 1 ½-2 weeks
  • Serve with scones, on cakes or simply on toast!
Keyword Instant Pot, vegetarian