Instant Pot Lemon Curd
COURSE:
Dessert, Snack
Instant Pot Lemon Curd
Instant Pot Lemon Curd
Servings:
2 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 2 eggs + 2 egg yolks
- 200 g white sugar
- 1 Tbsp zest
- 140 ml lemon juice
- Pinch of salt
- 140 g butter
Instructions
- 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!