Creamy Instant Pot Lemon Curd Delight

There’s something about homemade lemon curd that feels like a little jar of sunshine. Creamy, tangy, and just the right amount of sweet, it’s a versatile treat that transforms even the simplest dish into something extra special. But let’s be honest—traditional lemon curd can feel a bit finicky with all the whisking and double boilers. That’s where your Instant Pot steps in. This method takes the guesswork out and delivers perfect lemon curd every time. Trust me, once you make it, you’ll never go back to store-bought!

Hook: If you’ve got 20 minutes and a love for all things lemony, let’s make magic in a jar!

Why You’ll Love This Recipe

It’s quick and foolproof—no double boilers required!
Uses simple, pantry-staple ingredients but tastes like it came from a fancy bakery.
Versatile! Spread it on toast, swirl it into yogurt, or use it as a pie filling.
Perfect for gifting—who wouldn’t love homemade lemon curd?

Ingredients Breakdown

Eggs: You’ll need 4 large eggs. These give the curd its silky texture.
Lemons: Fresh juice is key here! You’ll need 1/2 cup of lemon juice, which is about 3-4 lemons. Don’t forget the zest—it adds that extra zing!
Sugar: Granulated sugar balances the tartness. No need for anything fancy here.
Butter: Use unsalted butter for a rich, creamy finish.
Vanilla extract (optional): Just a touch can add depth to the flavor.

Pro Tip: Roll your lemons on the counter before juicing to extract the maximum amount of juice!

Step-by-Step Instructions

Follow these simple steps to make delicious Instant Pot Lemon Curd:

In a medium-sized mixing bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth. Strain the mixture through a fine-mesh sieve to catch any stray bits of zest or egg white.
Pour the mixture into an oven-safe glass bowl (a Pyrex works great) and cover it tightly with aluminum foil.
Place a trivet in the bottom of your Instant Pot and add 1 cup of water.
Carefully lower the bowl onto the trivet. Seal the Instant Pot lid and set it to the Manual/Pressure Cook mode on HIGH for 4 minutes.
Once the timer goes off, allow a natural pressure release for 10 minutes before opening the lid.
Carefully remove the bowl from the Instant Pot (it’ll be hot!), uncover, and stir in the butter until fully melted and incorporated.
Let the curd cool completely, then transfer to a mason jar or airtight container. Store in the fridge for up to two weeks (if it lasts that long!).

Chef’s Tips and Tricks

Don’t skip the foil covering: This keeps steam from diluting your curd while it cooks.
Consistency check: The curd will thicken as it cools, so don’t worry if it seems a little runny straight out of the pot.
Want an extra tart punch? Use Meyer lemons for a more complex flavor or add a bit more zest.

Recipe Variations and Serving Suggestions

Variations:

Swap lemons for limes or oranges for a citrus twist.
Reduce sugar slightly for a tarter curd—it’s perfect for those who love an extra zing.

Serving Ideas:

Spread on toast, muffins, or scones.
Use as a filling for cupcakes or tarts.
Swirl into Greek yogurt or dollop on top of pancakes.

FAQs

How do I store lemon curd?
Keep it in an airtight container in the fridge for up to 2 weeks.

Can I freeze lemon curd?
Yes! It freezes beautifully. Store in a freezer-safe container for up to 3 months. Just thaw in the fridge before use.

Why is my curd grainy?
Grainy curd can happen if the eggs cook too quickly. Straining the mixture before cooking and stirring well after can help avoid this issue.

Printable Recipe Card

Instant Pot Lemon Curd

Prep Time: 10 minutes | Cook Time: 4 minutes | Total Time: 20 minutes

Servings: 2 cups

4 large eggs
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
6 tablespoons unsalted butter
Optional: 1/2 teaspoon vanilla extract

Whisk together eggs, sugar, lemon juice, and zest in a mixing bowl.
Strain mixture, pour into an oven-safe bowl, and cover tightly with foil.
Add 1 cup water to the Instant Pot, place a trivet, and set the covered bowl on top.
Cook on Manual/Pressure Cook (HIGH) for 4 minutes. Natural release for 10 minutes.
Remove, stir in butter, and cool. Store in an airtight jar.

If you make this Instant Pot Lemon Curd, I’d love to hear about it! Leave a comment below or share your photos on social media with the hashtag #TheKitchensAid. Let’s spread that lemony love!