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)
Ive never made lemon curd until this recipe.. Now I will never not make lemon curd again! I made a quick triffle with the lemon curd, angel food cake, whipped cream, and strawberries and it was so magical! The lemon made everything infinitely better!
Can this be made with dairy free butter? Any luck with this? Would I need to change anything?
I have made it with miyoko’s dairy free butter and it has turned out amazing every time.
I have made this several times now and just tried raspberry and grapefruit as well. I do recommend the extra egg yolk because the texture is PERFECT! I used fresh oranges from California and that curd was super sweet so maybe less ripe oranges would be better. Definitely grapefruit is my all-time favorite and I use a big spoon for that 😉
This is it. I have found the holy grail of lemon curd recipes. Soooo easy and just right!!
Worked great! I doubled it and added a couple extra eggs yolks. HP for 10 minutes and let the pressure release naturally. Great way to use up extra yolks!
I just made this today and it was delicious! I followed other reviewers and cooked mine for 15 minutes instead of 10. It was the perfect consistency! I would double it, it doesn’t make a ton……I wanted more! Thanks for always having the best recipes Mel! They never disappoint. I made it for a luncheon without ever trying it because I knew it would be awesome ❤️
So delicious! I love the hands-off approach and it is the perfect amount of tartness. Wowza, I’m so excited!
This recipe was so easy and loved I didn’t have to sit and monitor it on the stove. Loved it and I used it for Pavlova that I made for Valentines Day. Leftovers went in to my plain greek yogurt. Thank you for another great recipe.
Mel, you are my new best friend. (Again!!) I made this with monkfruit sweetener with erythritol as I don’t tolerate sugar and it is PERFECT. I also found canning instructions from a university extension and bottled 13 beautiful half-pints using hot water bath method after quadrupling your recipe twice. I AM HOOKED FOR LIFE. I didn’t realize how much I’d missed the taste of lemon curd and your recipe has filled in a lemony hole in my heart I didn’t know I had! Thanks again, lovely gal! You’re the very best!!
Thanks for the report back, Amy! That’s amazing!
Amy, how much monkfruit sweetener did you use? I have messed up a lot of recipes trying to get the amount right. I have the Lakanto brand that comes from Costco — is that what you’re using too?
Hi Amy. Any chance you could share the canning process you used to can Mel’s fabulous lemon curd? I have a Meyer lemon tree and want to be able to make as many jars as I can with this recipe but be able to give some away and keep some for later.
Hi Amy & Mel,
Trying to lower the amount of sugar we consume, I tried using Monkfruit to sweeten my 2nd batch of lemon curd. It was smooth and creamy after stirring. It has started to develop crystals. Still tastes great. Amy, does this happen to your curd and what brand do you use? Thanks for a great recipe and welcome to Idaho Mel, it’s a wonderful place to raise a family!
Made this to serve with blueberry scones and it was delicious! I followed the recipe exactly and I was very happy with the texture and consistency. I love the hands-off approach of the Instant Pot. Definitely much less room for error versus the traditional stove top method. Thanks Mel!
I’m so happy you loved the curd, Tristin. Thanks for letting me know!
Oh snap !! I never thought I’d make a curd lol. My boyfriend loves lemon dessert so a few years ago, for his birthday, I decided to make lemon cake with curd filling. I bought jar curd which was no bueno. I went back to the store and bought a packet you cook on the stove which was even worse. I switched to chocolate cake for his birthday the past few years. But when I saw this, I was like I have to at least try it. I just made it now….girl, you dropped the bomb on me lol ! This is flipping amazing.. I’m going to have to find a nice ruby red grapefruit or even better, a pamelo !! I’ve made so many of your recipes over the years and so many are my “go to” Parker House rolls, white chicken chili, cheesecake..and more. But this is in the top ten !
I’m so happy you loved this recipe so much, Gigi – especially since you’ve made a lot of others on the site. Thanks for the comment! 🙂
How long will this keep in the fridge? It looks amazing!
Probably about a week.
I love lemon desserts but usually skip curd because all the ones I’ve tried taste more like eggs than lemons. This recipe is stellar–rich, silky, and deliciously not eggy.
I doubled it and processed for 15 minutes as a commenter suggested and mine set up perfectly. Only used 3/4 cup juice and it was still plenty tart… I may increase the sugar a bit next time and add a pinch of salt for balance.
Thanks for taking the time to review and let me know, Anne! I appreciate it.
Just wanted to report that I made this with pureed raspberries in place of the lemon juice. I also added a few drops of lime essential oil. It was amazing! I used it to sweeten plain Greek yogurt. It worked wonderfully! I loved that it was hands off.
I’m so excited to try the raspberry version!
I just tried this with my instant pot yogurt. Heavenly!
Oh. My. Goodness. This recipe is pure gold. We moved to Arizona a few months ago and our backyard lemon tree has us up to our ears in fresh squeezed juice. I’ve frozen as much as I can and we still have juice. Enter this recipe! I made a double batch and I’m hooked. I will never make lemon curd any other way. THANK YOU, MEL! I am savoring a bowl of Tillamook vanilla bean ice cream topped with lemon curd and a piece of shortbread. Mmmmmm.
Oh gosh, I am SERIOUSLY jealous right now (about the lemon tree AND the bowl of ice cream + shortbread + curd).
PLEASE PLEASE PLEASE work with monkfruit sweetener! (Silent prayer as I’m reading this post…!) Mel, you are the reigning Queen of the Kitchen. (You already were but homemade lemon curd just solidified that title for you indefinitely. For real.)
I made this and it was great, but didn’t set up as much as I thought it would. I used it to make your lemon truffle shortbread bars, and the other layers are great but the lemon curd layer just oozes out. Any suggestions of what I may have done wrong?
Just trying to figure out how (if I need to) decrease the lemon juice in the recipe to 3/4 c. when the recipe only calls for 1/2 c. of lemon juice….
Is the 1/2 c. a typo? Pretty sure if I juice 3-4 lemons I’m going to end up with way more than 1/2 c. of lemon juice.
Haven’t made this yet but I really am anxious to – awaiting clarity on the lemon juice quantity.
Hi Laurie, sorry for the confusion. I was thinking of a double batch when I typed up that note (a double batch will have 1 cup of lemon juice). For a single batch, you can reduce the lemon juice to 1/3 cup for slightly thicker curd.
If it starts out at 1/2 cup lemon juice, don’t you mean decrease to 1/4 cup. I’m confused as 3/4 cup is more than 1/2 cup
Hi Tammy, sorry for the confusion. That’s totally my fault. I was thinking of a double batch when I typed up that note. For a single batch, you can reduce the lemon juice to 1/3 cup for slightly thicker curd (You don’t want to cut it back to 1/4 cup or the lemon flavor won’t be as strong).
You said in the notes for a ticket curd decrease the lemon juice to 3/4 cup. But the original recipe calls for 1/2 cup lemon juice. So I’m confused. 3/4 is an increase from 1/2. So what is correct the 1/2 cup in the recipe or the 3/4 cup in the notes? Just wondering because I really want to try to make this and would like the thicker curd. Thanks.
Hi Valerie, sorry for the confusion. That’s totally my fault. I was thinking of a double batch when I typed up that note. For a single batch, you can reduce the lemon juice to 1/3 cup for slightly thicker curd.
Really great and so easy!
Mel, you rock!! My batch just came out of the IP, and I can’t believe how stinkin’ easy and super delicious it is – even my husband, who was doubting anything labeled curd could be edible, enjoyed it. We poured it warm over our waffles for dinner. Years ago my sister made some lemon curd and it sounded like such a process I didn’t think I’d ever make this delectable dish. Thanks for making it possible!
Like the other comments mention the curd is very thin after cooking, first I tried pressure cooking for 10 minutes, natural release for 10 minutes as the instructions specified. I took out the lemon curd and it had not set at all, it was a little thicker but it wasn’t set. I decided to put it in for another 10 minutes with another 10 minutes of natural release. It was still very thin after this process but I decided to put it in the fridge and see if it would thicken up. It thickened up out of the fridge and tastes really good, it’s just not as thick as I would expect.
Hi Sam, this lemon curd definitely thickens more once refrigerated and cooled. It might appear thin after whisking but should set up, however it sounds like extra cooking time helped for you. You can also try decreasing the lemon juice to 3/4 cup.
You mention reducing lemon juice to 3/4 cupfor thicker but Recipe only calks calls for 1/2 cup…
Hi Sue, Sorry for the confusion. That’s totally my fault. I was thinking of a double batch when I typed up that note. For a single batch, you can reduce the lemon juice to 1/3 cup for slightly thicker curd.
I was excited to try this, and I happened to grab a bag of Meyer lemons at Costco the day you posted it. I love how hands-off this recipe is. The finished curd is a bit thinner than I’m used to making it. Do you think increasing the pressure cooking time would help it set up more? Either way, it was delicious.
Hi Vicky – you can try increasing the pressure cooking time by 4-5 minutes and/or decreasing the lemon juice to 3/4 cup. This homemade version isn’t as thick as storebought (since many storebought versions contain cornstarch or gelatin).
I will experiment! Adding another egg yolk might also help thicken it. Even with the thinner consistency, it tastes great and beats standing by the stove and whisking.
Lemon curd is nothing short of amazing; so easy & so good! This fall I’ve been making CRANBERRY curd…you have to try it…crazy good!
Can’t wait to try it!
This has the most amazing flavor! Way better than any I’ve ever bought! It is a little thinner than I expected, even after cooling. Would a few more minutes processing help? Or am I just used to the store-bought stuff?
Hi Barbara, store bought lemon curd will most likely be a bit thicker than this homemade version (many storebought varieties contain gelatin, cornstarch or other thickeners). However, this shouldn’t be super runny. You can try decreasing the lemon juice to 3/4 cup and that should help.
I made a double batch today and processed it for 15 minutes. It was perfect! I folded some into whipped cream and had it on berry pie. I could just sit and eat it straight from the jar. So good! You’re the best!
I made this with limes, I had a little more than 1/2c juice and it came out very watery!!! I cooked for another 5 min. Still pretty thin, any suggestions on what I could do to fix it? Cornstarch?
Hi Christine, did you use all the juice even though it was over the 1/2 cup amount? That is likely the cause unless it was only a teaspoon or so over 1/2 cup. You can try cooking it a few minutes longer – it will thicken as it cools, too.
Once I refrigerated it came out quite a bit thicker. I think limes were too sour for my taste buds, hahaha.
I’ve since made with meyer lemons and love it!
Do I need to increase the cooking time if doubling?
I don’t think so, but also adding another minute wouldn’t hurt
I made this today. It was creamy, easy, had a great lemon flavor, and delicious!! Yum!
Thanks for letting me know, Denise!
I can’t believe how delicious and simple this was. I will never make lemon curd over the stove again. It’s a little thin but I’m hoping it will set up more after it chills.
Thanks for the review, Jaclyn! It should thicken up as it cools.
This looks great! I was wondering about using a pyrex measuring bowl. I think I have the same one you used. I had heard not to use Pyrex in the electric pressure cooker but it seems to work fine for you. Any problem with it? Thank you for the recipe.
Hi Jenny, I haven’t had an issue with it, but I don’t want to recommend doing so if the manufacturer recommends against it. It would probably be best to find a heatproof bowl for the Instant Pot – a stainless steel bowl might work.
Hi Mel,
I just made your instant pot lemon curd. I have to say it’s the best and easiest lemon curd recipe I have made. And I’ve tried plenty!! Really, really good!! Thanks. Now I’ve gotta try more of your recipes!!
Lynn
I’m so happy to hear that, Lynn! Thanks for letting me know!
Hi Mel, I’m almost ashamed to say I’m making a second batch of your lemon curd. As you can see from my original post I made the first batch on Jan 5th and it’s all gone. So this time I’m making a double batch! I forgot to ask you before….. about how long do you recommend whisking at the end? Just until smooth, or should it thicken at all? Thanks!
Hi Lynn, I whisk for a while until it is smooth and thick (but it will thicken up more as it cools!)
I have an 8 qt instant pot, do you think I will have to increase water amount or will the 1 1/2 cups work OK?
I recommend your recipes to everyone!
Thanks, Michelle! I’d do 2 cups water for an 8-quart. You may be fine with the 1 1/2 cups but an extra 1/2 cup won’t hurt and will ensure there’s enough liquid.
When you say heat proof measuring cup, do you nean a pyrex cup or bowl? Will that hold up to the pressure cooking or will it shatter? Thx.
Hi Krista, I use a glass liquid measuring cup. Having said that, others have mentioned that the Pyrex manufacturer does not recommend using their bowls in a pressure cooker, so it would probably be best to use a stainless steel (non reactive) bowl.
Not yet but by the weekend and will let you know.
It’s so strange to me how so many people will comment so in-depth about a recipe, but haven’t even made it. Just so silly. Make it first!!! Anyway, I look forward to making this…I’ll post my comments once I do. LOL Thanks for the recipe!!
This stuff is great on top of homemade yogurt and German pancakes!!! I’ve been using Ruth’s recipe for years and it still amazes me how much I love it!
This is too easy…and genius! And now all the possibilities are taunting me. Any idea if this works for milk puddings? Wouldn’t that be awesome?
Oooh, I’m probably going to have to try that. Although milk is notoriously ill-behaved in the Instant Pot.
I always buy lemon curd when I am at Trader Joe’s but I am so excited to try this homemade version! It sounds so easy!
It is so easy, Kelsey! I bet you’ll love it!
Can this put in jars and canned?
I haven’t tried it and can’t speak to the canning safety – sorry!
I’m wondering the same thing about can this be canned so it’s shelf stable.
Ok, I have a bag of Meyer lemons in the fridge calling out for this. Of course, that means I need to make some gingerbread to douse with this. You just blew my New Year’s diet, Mel. I forgive you.
God Bless you and your family and piggies too.
Haha. Sorry!! 🙂
If you haven’t, try rhubarb curd. So amazing!
Oh yum!
I think I’m the only person left WITHOUT an instant pot. Do you think this would work in a crockpot?
Im wondering this too because I’m the second person left without an instant pot lol
Hi Meredith and Susan – I think the best alternative to an Instant Pot is to make it on the stove. I don’t know how the low heat of a slow cooker would do (I’m thinking scrambled eggs – ew). For the stovetop, usually you whisk together all the ingredients except the butter, bringing to a boil on the stove, stirring constantly, removing from the heat and stirring in the butter (and usually straining)
If you are looking for easy, if by any chance you have a Vitamix (or likely Blendtec works), there is amazing lemon curd you can make in that that is basically as easy at this recipe. You blend everything on the soup program so it cooks and then add the butter at the end and blend 30 more seconds on low. Tastes incredible. I’m curious to try this Instant Pot version though! Looks great Mel! Only I use Swerve or Monkfruit to keep it sugar free. Hardly tastes different!
Thanks, Tara! Sounds awesome!
This turned out perfectly! Thanks for an amazing and easy recipe for one of my favorite treats! I think I will make often!
Yay, Rachel! Glad it worked out!
This looks great! I’ve tried making lemon curd before but can never get it thick enough to use. How much does this thicken? (Thinking specifically to use it as filling for macarons)
I feel like this is pretty thick – especially after refrigerating.
So excited to try this because I trust you in all things food related! My favorite way to eat it is on homemade yogurt!! I have been loving Trader Joe’s lemon curd. Definitely trying this homemade version. Thank you!!
I do the same thing! Homemade yogurt + homemade lemon curd is the best combo.
Yum, Janeil! Reminds me of the Noosa brand lemon yogurt. It’s my favorite. I don’t know why I didn’t think of doing that myself at home!
Could you make this without an Insta pot, and if so, could you post instructions?
This looks heavenly, and I LOVE lemon!
Carol, I’m wondering the same thing!
Carol and Meredith – you can definitely make lemon curd without an Instant Pot. I have a lemon curd recipe embedded in this shortbread bars recipe: https://www.melskitchencafe.com/lemon-truffle-shortbread-bars/ but you can also find numerous stovetop lemon curd recipes with a quick google search. You might even be able to convert this particular recipe to the stovetop, but I haven’t tried it. Usually it’s as simple as whisking together all the ingredients except the butter, bringing to a boil on the stove, stirring constantly, removing from the heat and stirring in the butter (and usually straining)
can this be frozen?
I think so! I haven’t frozen this particular recipe but I have frozen other lemon curd recipes before and it works great.
I am intrigued! I can’t wait to get my hands on some citrus to try this. I have only ever made lemon curd the traditional way. I wanted to mention that traditional lemon curd freezes/thaws great. Have you tried freezing this? It looks awesome!
I haven’t tried freezing this particular curd, but the other lemon curds I’ve frozen have worked out great once thawed.
We LOVE lemon curd, thanks for the great recipe. Wondering if you can preserve this by canning? Thanks
That’s a great question, and the answer is: I’m not sure! You’d have to check with a certified canning site/specialist and maybe compare against a tested lemon curd recipe for canning.
I made lemon curd before Christmas to put on your soft ginger molasses cookies (just to be a little fancy…they’re awesome as is)! I’ll definitely try it this way the next time I make lemon curd!
I’m so excited to try that, Becky!!