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| nutritional information (per serving) | |
|---|---|
| 182 | calories |
| 10g | Fat |
| 20g | carbohydrates |
| 4g | protein |
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| nutritional information | |
|---|---|
| Servings: 6 to 8 | |
| amount per serving | |
| calories | 182 |
| % Daily Value* | |
| 10g | 13% |
| Saturated Fat 5g | 27% |
| 135 mg | 45% |
| 174 mg | 8th % |
| 20g | 7% |
| dietary fiber 0g | 1 % |
| Total sugar 19g | |
| 4g | |
| Vitamin C 3 mg | 14% |
| Calcium 21 mg | 2% |
| Iron 1 mg | 3% |
| Potassium 57 mg | 1 % |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Lemon Curd is a creamy spread made from lemons, eggs, sugar and butter. The texture is perfect for layering, filling and spreading on desserts all year round. The key to a delicious lemon curd is using quality ingredients like unsalted European butter, fresh eggs and high-season citrus fruits.
Making cottage cheese in the Instant Pot transforms this recipe from a laborious, constant-stirring technique into one that's almost forgettable. The Instant Pot method is also perfect for doubling or tripling and then gifting the curd paired with vanilla scones or sweet biscuits.
Consider that this curd may seem curdled at first, but don't panic. Remember to keep whisking as you add the butter so the mixture has a silky smooth consistency. If it seems thin, remember that as it cools, it will also thicken. The key to this recipe is trusting the process.
“I've never made a dessert in my Instant Pot and I really enjoyed this recipe! It removes perfectly and easily without the need for cleaning. Easy and quick, makes a perfect sweet (and tart) treat.” – Tracy Wilk
2 large eggs
2 large egg yolk
3/4 cups granulated sugar
2 teaspoon grated Lemon peel
1/2 Cup Freshly squeezed lemon juice
1/2 teaspoon Salt
5 tablespoon unsalted butter, room temperature
Gather the ingredients.
The spruce eats / Julia Hartbeck
In a medium bowl, whisk together the eggs, egg yolks, sugar, lemon zest and juice, and salt until well combined.
The spruce eats / Julia Hartbeck
Pour the mixture into a heatproof glass container large enough to fit in the Instant Pot. Cover the container tightly with foil.
The spruce eats / Julia Hartbeck
Pour 1 cup of water into the Instant Pot and Saucer and gently place the container on the saucer.
The spruce eats / Julia Hartbeck
Close the Instant Pot lid. Pressure cook at high pressure for 3 minutes, then drain naturally for 10 minutes.
The spruce eats / Julia Hartbeck
Carefully remove the container from the Instant Pot. The egg mixture should be thick and set like custard, with small bubbles on the surface.
The spruce eats / Julia Hartbeck
Add the butter, 1 tablespoon at a time, stirring between additions until well melted. As you stir, the mixture should go from lumpy to smooth and creamy.
The spruce eats / Julia Hartbeck
Cover with a tight-fitting lid and let the mixture cool for about 30 minutes. Refrigerate for at least 4 hours or up to overnight before serving.
The spruce eats / Julia Hartbeck
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This recipe works perfectly in all Instant Pot sizes from 3 to 10 liters. However, if you want to double or triple the recipe to give this curd as a gift, you'll need at least the 6-quart size.
How to use Instant Pot Lemon Curd
There are many delicious ways to use this lemon curd, and they're all pretty easy and quick.
- You can spread it between cake layers or mix it with American buttercream to enhance your signature vanilla layered cake.
- Or you can use it to fill mini tart shells for lemon tarts and garnish them with whipped cream and edible flowers.
- For ease of use, spread on toast, garnish with ice cream, serve with biscuits, or top a classic store-bought cheesecake.
- Whenever you're looking to add a touch of tart, citrus flavor to your favorite breakfast or dessert dishes, this Lemon Curd is for you.
How to store and freeze it
- Store lemon curd in a glass jar with a tight-fitting lid in the refrigerator for up to two months.
- If you want to freeze this lemon curd to enjoy later, store it in the same glass jar with a tight-fitting lid. However, leave about an inch of space at the top. This allows for expansion in the freezer. Thaw overnight in the fridge.
Is lemon curd the same as lemon marmalade?
Lemon curd and lemon marmalade both add a bright citrus flavor to cakes, cookies, and tarts, but there's a slight difference between the two. Lemon curd is made with eggs and butter, while jams and jellies are made by boiling down fruit with sugar.
Can the Instant Pot explode?
The Instant Pot has many safety features and far outperforms the pressure cookers of the past, making it unlikely to explode. Before use, be sure to read the instruction manual and familiarize yourself with the operation of all kitchen appliances.
