Amazing Instant Pot Lemon Curd
This amazing and easy instant pot lemon curd is worlds easier than other stovetop recipes (hands off!) and tastes so fresh, bright, and delicious!
Are you in the lemon curd club? The club that loves and adores this sunshine-in-a-bowl concoction?
For a long time I gave the side eye at anything named “curd” that everyone promised would wow me, because it just didn’t sound that appealing.
I finally matured a little (a little), gave it a chance, and there was no going back.
I’ve made a lot of versions of lemon curd over the years, but this easy Instant Pot lemon curd is brilliant, hands off, and absolutely amazing.
What is lemon curd?
If you aren’t familiar, lemon curd is a buttery, rich lemon dessert – most often used as a topping or filling. It kind of reminds me of a really delicious creamy lemon jam.
It’s used for all sorts of desserts and toppings:
- scones, muffins or biscuits
- cake or cupcake filling
- pie filling or topping
- inside cream puffs (so good!)
- cheesecake topping
- on pancakes or waffles
The best way to enjoy it? With a spoon. It’s irresistible.
Instant Pot Lemon Curd
Making lemon curd in the Instant Pot is life changing.
There’s no need to stir over the stove or worry about curdled eggs or needing to strain it after. It’s almost completely hands off.
The process is brilliantly easy:
- combine all the ingredients (yes, all of them) in a blender
- pour the frothy, bubbly mixture into a heatproof bowl or liquid measuring cup and cover with foil
- add water and trivet to the Instant Pot or other electric pressure cooker
- place the bowl of lemon curd in the IP and cook on high pressure for 10 minutes
- naturally release the pressure for another 10 minutes and then quick release the remaining pressure
When you (carefully) lift the lemon curd out of the Instant Pot and remove the foil, the lemon curd will appear set up, kind of like a jello or custard.
It may have small bubbles on the top, and it’s not going to look creamy and smooth. Not yet at least.
Grab a whisk and start whisking the warm lemon curd together. At first, it will break into tiny clumps and look a bit curdled. Decide now not to freak out. The magic has yet to happen.
As you whisk, before you know it the lemon curd will transform from a bubbly, curdled mess to a creamy, smooth, ethereally delicious wonder.
As many times as I’ve made this, it never ceases to amaze me how something slightly worrisome can turn into one of the most decadent lemon desserts ever.
Added note: the lemon curd will thicken as it cools (and is refrigerated); it is normal for it to look a little thin after whisking when it is still warm.
Lemon Curd Variations
This recipe transitions really well to using other citrus fruits like limes, oranges or grapefruits.
I haven’t tried it with other fruits like berries, although I probably will, because I had a raspberry curd once that was to die for.
If you haven’t made or tried lemon curd before, set a resolution that this will be the year!
And then promptly use it in any one of these remarkable recipes (or as mentioned above – just dig in with a spoon):
- Key Lime White Chocolate Cheesecake Pie (ok, technically you’ll need to make lime curd for this one)
- Mostly No-Bake Lemon Cheesecake (one of my favorite cheesecakes ever)
- Lemon Truffle Shortbread Bars (no words)
- Lemon Berry Trifle (stunning!)
FAQs for Lemon Curd
Lime works really well in place of the lemon (juice and zest). Orange and grapefruit should work great, too.
As long as the heatproof bowl fits in the Instant Pot or other electric pressure cooker, you can increase the recipe. The mixture doesn’t expand much while cooking. The cooking time doesn’t need to change for a doubled batch.
Once refrigerated, it should keep up to a week (possibly longer, but if it’s still around after that long, WHAT IS WRONG WITH YOU?). 🙂
One Year Ago: Loaded Cheesy Cauliflower Soup
Two Years Ago: Healthy Egg and Veggie Muffins
Three Years Ago: Tender Greek Pork {Instant Pot or Slow Cooker}
Four Years Ago: Chicken Tortilla Soup {Instant Pot, Stovetop, Slow Cooker}
Five Years Ago: Cashew Chicken Lettuce Wraps {30-Minute Meal}
Six Years Ago: Korean Beef and Rice {Or Quinoa}: Simple 20-Minute Meal
Seven Years Ago: White Chocolate Macadamia Nut Cookies
Eight Years Ago: Asian Chicken Lettuce Wraps {Quick and Delish}
Amazing Instant Pot Lemon Curd
Ingredients
- ¼ cup (57 g) salted butter, melted
- ½ cup (106 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1-2 teaspoons fresh lemon zest
- ½ cup fresh lemon juice, from about 3-4 lemons
Instructions
- Blend all ingredients together in a blender until smooth. Transfer to a heatproof liquid measuring cup or bowl and cover tightly with foil.
- Place the trivet inside the Instant Pot or other electric pressure cooker. Add 1 1/2 cups water. Set the covered bowl of lemon curd on the trivet.
- Secure the lid, set the valve to seal, and set the Instant Pot to pressure cook on high pressure for 10 minutes.
- Let the pressure naturally release for 10 minutes (this is important for the curd to fully set up!), then quick release the remaining pressure.
- Carefully remove the bowl from the pot. Remove the foil. It should be set like jello or custard. Whisk until creamy and smooth. (At first it will look curdled, but as you whisk, it will come together.) Optional: strain to remove the lemon zest.
- Refrigerate until ready to use (it will thicken as it cools). If it splits or looks curdled after sitting, whisk again to recombine.
Notes
Recommended Products
Recipe Source: inspired by this recipe (changed up ingredient amounts and method a bit)
I was dubious about whether this recipe would work. But I really wanted lime curd and didn’t have a lot of time to stir over a double boiler.
So I tried it, and it is amazing! Perfectly smooth – not at all grainy or eggy.
I’m about to try with passionfruit.
Thought I would put in the freezer for future use—ha! Never made it that far! Simply divine, think I will buy out the grocery stores lemons and make huge quantities—maybe some will finally make it to the freezer.
I made the Lemon Curd. OMG is it DELICIOUS! and so easy. I plan on piping it into a cupcake (either white or yellow). Do you have a buttercream that I could make lemony? I love your regular buttercream. I’ve just started to learn how to bake. I’ve made it my mission to accomplish this skill. By the way I’m 81 and an accomplished cook. I just never wanted to do baking due to the exactness of it. LOL.
Thanks for all your cake and cupcake recipes.
Suzanne
Hi Suzanne! The basic buttercream recipe on my site (sounds like you have made it and love it) would work great with lemon flavor. Sounds yummy!
So good and delicious!
This method is a game changer! I have used lots of variations of other recipes, but the instapot method never fails. I used one recipe with 8 egg yolks, quite different proportionally to this recipe, and it still worked great!!
Followed your recipe exactly as written, it turned out perfect.
I made this with passion fruit juice and it was amazing. I just switched the lemon juice for passion fruit juice.
I have made this instant pot lemon curd so many times, it never fails to disappoint! It is so easy, absolutely delicious especially with a combo of regular lemon & Meyer lemon juice. I also add a little of my home made vanilla extract or paste when blending. This is perfect to eat alone, add as a topping to lemon cheesecake, or put in small mini jelly jar glasses with a label for gifting.
I don’t have or want an insta pot. So???
This sounds wonderful! Can you use a stand mixer instead of whisking by hand at the end?
Sure!
This turned out just right! I used the 1/3 lemon juice idea because I like it on the thick side.
Oh, and… I misread the butter amount on my first mix but realized just in time that I needed to quadruple the other ingredients to get the balance in check…
I figured I’d give it a go since my container still fit in the instant pot. I set it for 14 min instead of 10 and slow released for 14.
A quick whisk and a chance to fully cool- PERFECTION!
This recipe is a game changer. It’s so easy and quick. I used an emersion blender and added 1 tbs cornstarch to ensure that it’s thick enough for lemon bars. This will be my go to recipe from now on. Thank you Mel!
This curd recipe is fabulous. I had so many egg yolks to use up, so I modified this recipe – one whole egg and 3 egg yolks per recipe. I made a triple recipe of both lemon curd and lime curd. I have been putting it on baked oatmeal, plain yogurt and also to eat by the spoonful. I have several jars in the freezer. Yum!!
I used to stand over the stove stirring for close to 30 minutes. Thank you so much for showing us this short cut. I use lemon, limes and key limes. People request i make this. Have been making it for over 20 years.
No but I am going to
Where did you find the Instagram out trivet and bowl?
Me too Instagram put and not sure where or what to buy
I want to make the Lemon curd but I don’t think I have the equipment
Can you send me the info on where or what to buy
Hi Mel, I haven’t made this yet but after reading all the reviews & noticing many said it was too thin I might have a helpful hint. When using an Instant Pot or any pressure cooker your altitude is key. I am at 4500 ft & have to adjust all IP recipes & cook longer. Others get their potatoes done in 3-4 minutes, I have to do mine for 8-10. I think adding to the time will make a difference for most folks at a higher elevation. You can find charts of how to do this online. I believe most say to increase cooking time by 5% for every 1000 ft you are over 2000 ft. This has worked well for me. Can’t wait to try this recipe, my one try at lemon curd was a flop!
Hi Kathy, Thank you for your comment – I’m just under 3000 ft elevation and added 5 minutes – after cooling, it turned our thick and luscious! I learned something new today!
I LOVE lemony treats, but this lemon curd is divine! I loved that this recipe was so easy and quick. I have used lemon curd in trifles and I use this in my greek yogurt (Lemon Noosa fans anyone?) with berries and granola. I like that I can control how sweet my yogurt is and this really did the trick for me. Thank you so much for this recipe! To our gut health and feeling less guilty about our pleasures!
Worked great with oranges! Just did a 1:1 substitute. Didn’t split!
Awesome!
Oh my my my….you’ve done it again Mel! I’ve never made lemon curd ever but I wanted to use it for your Heavenly Raspberry Cream Angel Food Cake. I’ve always wanted to try making it but who wants to stand over a stove stirring. No time for that. This is so easy and is so delicious! I used an extra egg yoke, cooked it for 10 minutes and let the pressure release naturally. Thank you! Love your recipes. Keep ‘me coming.