How To Make Instant Pot Lemon Curd Recipe
Sweet and tangy lemon curd made in an Instant Pot.
Serves:
Ingredients
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cut into small cubes
- 1 tablespoon lemon zest
- Pinch of salt
Instructions
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In a bowl, whisk together the eggs, lemon juice, sugar, lemon zest, and a pinch of salt until well combined.
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Place a trivet in the Instant Pot and add one cup of water. Place a heatproof bowl on top of the trivet.
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Pour the lemon mixture into the heatproof bowl.
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Close and lock the lid of the Instant Pot. Set the pressure release valve to the Sealing position.
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Select Manual/Pressure Cook mode and set the cook time for 5 minutes on high pressure.
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Once the cooking is complete, let the pressure release naturally for 5 minutes before quick-releasing the remaining pressure.
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Carefully remove the bowl from the Instant Pot and let the lemon curd cool to room temperature before serving or storing in an airtight container in the fridge for up to a week.
Nutrition
- Calories : 189kcal
- Total Fat : 10.5g
- Saturated Fat : 6g
- Cholesterol : 136mg
- Sodium : 54mg
- Total Carbohydrates : 21.7g
- Dietary Fiber : 0.4g
- Sugars : 19.4g
- Protein : 3.1g
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