Pressure Cooker Lemon Curd is sweet yet tart, delicious and silky smooth. Top cakes, cookies, yogurt, ice cream and use anywhere you want a pop of lemon.
Pressure Cooker Easy Lemon Curd
Instant Pot Lemon Curd is so smooth and silky and makes a wonderful topping for so many desserts. Using your Instant Pot, Mealthy MultiPot or Pressure Cooker to cook the lemon curd is super easy.
Cast of Ingredients for Totally Fool Proof Lemon Curd
With only a few ingredients, you will make the best lemon curd of your life.
Ingredients for Instant Pot Lemon Curd
- Fresh Lemons
- Sugar or Sugar Substitute
- Butter
Not everyone can get fresh lemons all the time.
Can Lemon Juice Be Used?
- Yes, try using a good brand of lemon juice like this Lucy’s Lemon Juice. Not only is is a family run business, their lemon juice is so fresh and pure.
This recipe is based off of my Fool Proof Lemon Curd recipe and is equally as delicious. You don’t even need a candy thermometer or have to stand over the stove and pay attention when you use this pressure cooker recipe.However, what is nice about the stove top version, is that you can easily adjust the thickness of the curd by cooking it longer and use the curd in Thumbprint cookies and other recipes, which require a very thick, jellied curd.
You will love this recipe and make it often. My Pressure Cooker Easy Key Lime Curd is so wonderful too. Get creative and use this recipe to make other flavors like lime, orange or grapefruit. I like to make Pink Grapefruit curd. The color is so pretty.
A Bakers Scale is the Most Accurate
If you are following a low carb or keto diet, you can absolutely make Instant Pot Lemon Curd.
How to Make Low Carb Keto Lemon Curd
- Use a sugar substitute like Lakanto Low Carb Sugar Substitute.
- The directions are exactly the same and you can think of Lemon Curd as a Lemon Curd Fat Bomb! This recipe is perfect for a low carb diet.
Why Use a Bakers Scale?
- A Bakers Scale is the most accurate. You don’t need to use any other measurement vessels when using a scale.
- If you don’t have a good kitchen scale, it is fine to use measuring cups. If you don’t have a food processor (I suggest every home kitchen be equipped with one), a good Electric Hand Mixer will work very well.
The texture of the Lemon Curd will Change
The process of mixing up the lemon curd goes through several stages. The mixture will look chunky, liquidy and even curdled as you are mixing up the ingredients.
Changes in Mixture
Notice the change in texture in each step. Each step, the mixture will drastically change.
The butter and sugar are going to look clumpy and weird. Don’t worry about it. It will change after all the ingredients have been added.
Once you add in the lemon it will look chunky.
Why Did my Mixture Curdle
- It’s really not curdled, so don’t worry. The lemon juice mixed with the other ingredients are going to look very weird.
- The curd will be very smooth after cooking. The clumps in the mixture is perfectly normal.
Pro Tip: Mix in the eggs very slowly and make sure not to over mix. Doing so will cause the mixture to fluff up too much and it will overflow into the cooking pot.
Food Processor or Electric Hand Mixer
For mixing up this Pressure Cooker Lemon Curd, I use my Cuisinart Large Food Processor because it is so easy to just weight all the ingredients right in the bowl and the wiz it all up.
In a pinch, try using an Immersion Hand Blender, although it is more difficult to get the mixture out of the blades.
Pour into Mason Jars
I love to use Half Pint (8 oz) Mason Jars as it cooks so beautifully. Instant Pot Lemon Curd is a wonderful hostess gift too!
The mixture will look bubbly inside the jars, but no worries, I promise you your curd will be silky and delicious.
What To Do With Curd
- Oh my gosh, there are so many possibilities.
- How about adding a dollop to your homemade Instant Pot Greek Yogurt?
- My Instant Pot New York Cheesecake is a fan favorite and people love to use this Pressure Cooker Lemon Curd as a topping. The mix of the sweet and sour is divine.
- Add a bit of lemon curd to my Instant Pot Italian Chicken Olive Garden recipe for a big pop of lemon. OMG, yum!
A Perfect Dessert with Lemon Curd – Instant Pot Bhapa Doi
- My Instant Pot Bhapa Doi is made with just two ingredients and comes together so fast. It is a perfect dessert for unexpected company as the Bhapa Doi cooks in under 30 minutes and can be enjoyed warm or cold.
- Bhapa Doi is an Indian Steamed Pudding. When it is hot, it tastes like flan. Then magic happens. Once the Bhapa Doi chills, it tastes just like a fancy cheesecake.
- A dollop lemon curd on top of your Bhapa Doil will impress your guests. I mean, come on, an incredible dessert made AFTER they drop in for a visit?
- You will be the talk of the town.
Can I Use a Bowl Instead of Mason Jars?
- Yes, no problem. I recommend using this Ekovana Stainless Steel Pressure Cooker Stackable Pans Set. It is perfect for making large batches of curd.
Will Mason Jars Leak?
- During cooking, possibly.
As the jars are just finger tight, there is a possibility that some of the curd will leak out into the water in the bottom of the Instant Pot.
Will Tall Mason Jars Work?
- Taller Wide Mouth Mason Jars will work too and will avoid the leakage, but I prefer to use the smaller jars for easy storage.
Carefully Remove Lids from Jars
The jars of lemon curd will be hot when they are removed from the pressure cooker, so take caution.
How to Remove Lids From Mason Jars
- There are a couple of ways. Do you have an old fashion “church key”? you know a bottle opener? If so, use the round end and pop it right off. It is safer than a knife.
- If you do not have a bottle opener/church key, use a butter knife and carefully put it under the rim and lift. Be careful not to cut your fingers.
From the photos, you can see that Ed removed the lids for me as I didn’t want to take the chance of cutting myself.
Whisk in the Lemon Zest
For making lemon zest, Eureka lemons are better to use. Meyer lemons are great for the curd, but their skin is very thin and bitter.
Adding Lemon Zest
- It is easy to grab the zest using a microplane/zester. While you are scraping the lemon skin, make sure not to scrape off any of the pitch.
- The pith is the white part of the lemon, right under the skin. The pith is very bitter.
After removing the lids, the curd will look frothy. Use a good whisk and mix up the zest with the curd and the foam will disappear.
A nice and silky texture will appear and you are going to want to drink the curd.
The Instant Pot Lemon Curd will thicken and mature in the refrigerator, so give it some time before you use it. The flavors will marry and combine like a beautiful union.
Place Lids Back on Jars
Can Lemon Curd Be Frozen?
Yes it can. After mixing in the zest, the curd will still be quite hot. Let the curd sit for about 20 minutes to cool off.
You can then put it in the refrigerator or in the freezer to use at a later date.
Pressure Cooker Easy Lemon Curd
How Long Will Lemon Curd Last?
- As there are no preservatives in the lemon curd, it won’t last for a super long time.
- Try to use it up in about three weeks. Hahaha, I bet it won’t even last a week!
Here’s one of my Meyer Lemon trees. Our other one is a Dwarf Meyer Lemon tree. We also have a Eureka Lemon tree, which makes the best lemonade, and gives great zest.
More Delicious Lemon Recipes to Make:
- Lemony Middle Eastern Air Fryer Crispy Sumac Chicken
- Lemony Middle Eastern Air Fryer Crispy Sumac Chicken
- Instant Pot Greek Lemon Butter Fettuccine Pasta + Video
- Pressure Cooker Chicken Piccata Lemon Cream Sauce
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk
- My FANTASTIC Teak Cutting & Charcuterie Board
- Stainless Steel Tall/Short Trivet & Egg Cooker Set
- Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
- Kitchen Math Bakers Scale
- Cuisinart Large Food Processor
- Kerr Half Pint (8 oz) Mason Jars
- Microplane Stainless Steel Zester
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Here is the handy printable recipe:
Ingredients
- 6 Tablespoons Unsalted Butter room temperature
- 1 cup White Sugar
- 2 large Eggs room temperature
- 2 large Egg Yolks room temperature
- 2/3 cups Lemon Juice from fresh lemons or Bottled Lemon Juice
- 1-2 teaspoon Lemon Zest grated
Recommended Products
Instructions
- In the bowl of food processor add butter and sugar
- Process for 2 minutes or until completely smooth. If you don't have a food processor, use an electric hand held mixer on the low setting.
- Slowly add the eggs and yolks one at a time and mix for just 1 minute.
- As you are processing, slowly add in the lemon juice. It will look curdled, but it is not.
- Set up three half pint Mason jars.
- Place the lids on the jars and turn them, just until the lid catches. This should not be super tight.
- Add 1.5 cups of water to Instant Pot pressure cooker.
- Place a trivet inside the cooking pot. Place Mason jars on top of trivet.
- Lock on lid and close the pressure valve. Cook at high pressure (most machines default to high pressure) for 10 minutes.
- When Beep is heard, wait 10 minutes and then release the rest of the pressure.
- Carefully remove jars from pressure cooker using a jar lifter and place on counter.
- Carefully open the jars with a church key or blunt knife. The curd will look frothy.
- Use a microplane to make the zest. Make sure not to zest off the pith (white part) as it is very bitter.
- Add lemon zest to the jars of curd and whisk the curd very well until it is very smooth and silky.
- Place the lids back on the jars and allow to cool on the counter for about 25 minutes.
- Tighten jars a bit and place in refrigerator. The lemon curd will thicken as it cools.
Notes
How Long Will Curd Keep?
Curd will keep in the refrigerator for three weeks or in the freezer for 2 months.Want to Make a Double Recipe?
Use one pan from this Ekovana Stainless Steel Pressure Cooker Stackable Pans Set and use the lid with the holes. You can even make four batches at once using both pans!Other Flavors of Curd to Make
- Orange Curd - use 1/4 cup less sugar
- Grapefruit Curd - use 1/8 cup more sugar
- Pressure Cooker Easy Key Lime Curd
Nutrition
PIN this Instant Pot Pressure Cooker Easy Lemon Curd!
Pressure Cooker Easy Lemon Curd
Can I make grapefruit curd using this recipe? Would you add more sugar or some orange to it?
I have bags of fresh, organic grapefruit to use up here.
Yes, check the notes on the recipe card for that info. Jill
I adore the lemon curd! Can I make grapefruit curd using this recipe? Would you add more sugar or some orange to it?
I have bags of fresh, organic grapefruit to use up here.
I love this lemon curd so much. I’m wondering if you think it would be possible to bottle it to make it shelf-stable? Would i use the process you describe, and then pop it back in the instant pot after stirring in the lemon zest?
If making with orange, do you decrease the amount of sugar since oranges are naturally sweeter than lemons to begin with? I have an excess of citrus right now and it’s already 90 degrees out so I’m making every recipe i can find that doesn’t require the oven!
Yes, I would reduce the sugar. Jill
I made this recipe this morning and used “European style butter” and there is a layer of melted fat on the top. I used a food scale and measured exactly. I’m thinking this is because “European style butter” has a higher fat count than traditional American butter. Other than not using this type of butter (it’s what I had and needed to be used up), is there any modifications I could have made to the recipe? Thanks!
Just whisk it well while still hot. The butter should incorporate into the curd and not separate upon cooling.
I have made this before and it was delicious! However, I have tried again the last 2 times and each time it has been extremely runny right out of the IP. What am I doing wrong? I used one large glass bowl inside the pot and added the extra 2 minutes to this last batch, fingers crossed it turns out!
Do you cover the glass bowl with foil? Thanks!
I love the Greek yogurt. The lemon curd recipe sounds wonderful. I also enjoy Noosa’s Blackberry Serrano. Do you have a thought on how to make a similar compote/jam to add to Greek yogurt?
A
I made this thus morning and its amazing!!!!! I’m going to try orange next time. But I would really like to make a double batch in pint jars. Do you need to increase the cook time? I’m a little nervous to make it the stacking pans due to some comments saying they got a metallic taste.
I make mine in stacking pans with no aftertaste.
Can lemon curd be used as pie filling?
Curd is not as thick as pie filling. You may need to thicken it with cornstarch and then YES! Jill
I made this for the first time today and it’s amazing! Very simple to make and it is perfect.
I made this for the first time and it’s amszing! Very simple and my husband gave it two thumbs up.
Throw long if you double it and put it in larger jars?
I’ve made this twice. I’ve also made the pink grapefruit version (my personal favorite) with your instapot yogurt recipe ! Fantastic. My kids ask for it all the time!
Hi Lindsey. Pink grapefruit sounds wonderful! Jill
If the lids are sealed, does that give them shelf life or is it a must to refrigerate?
You must keep it refrigerated or frozen
I made this last night and it was delicious! Thanks for a great recipe. It tastes amazing over my homemade (also made in the Instant Pot) vanilla yogurt. Yum!!
Thank you for the recipe! I love all of your recipes actually. Can I substitute brown sugar for the white and can I use less if desired? We are controlling sugar and salt in our diets for health reasons.
Again, thank you so much for sharing your recipes, it has been great being able to eat healthy and at home.
Sincerely,
Brenda
I just made a double batch, using equal amounts of Lakanto Classic Monkfruit Sweetner, instead of sugar. It turned out Amazing!
I made mine in the stacking containers and I had an metallic after taste. What did I do wrong?
I use metal stacking Pans with out any aftertaste
Hi,
I made Jill’s lemon curd recipe. It was fantastic. The only thing I wasn’t pleased with is I made it in the Stack and Cook double pot pan, there is a metallic after taste. Has anyone else had this experience?
Thanks,
Mary
I am wondering if the brand of the double stacking pans makes the difference in our cook’s conflicting experiences. Please advise the brand of stacking pans each of you are using. I have 2 different sets (Don’t ask). Just curious if one will work better than the other based on your experiences.
Made this twice already, and a third time with orange. Very easy and delicious. Thank you.
Help! I did something wrong, but I don’t know what. Everything looked and smelled amazing going in to the instant pot. About 6 -8 minutes i while cooking it even smelled great. But when I took the lid off the pot … yuck. I went ahead and stirred, added the zest and stuck my finger in for a little taste. Metal, tinny, yuck!!! Let it cool, smell and taste worsened. Dumped it all down the drain.
Why??? I’d love to try again if anyone has suggestions on what to change. Was it my jars and lids? I used ball brand.
Hi, I just made the lemon curd, and it was great! I did have a problem though: when I opened up my pot after the 10 minutes of NPR, a lot of my curd had leaked out of my jars. When I opened them, all three were half full or less, and when I had put them in, they were all full to about half an inch from the top. I was wondering if you could help me out with figuring out what happened so I can make sure it doesn’t happen again. Thanks for the great recipe otherwise!!
Hi Ilsa. perhaps the lids were not on all the way, or maybe the eggs were larger and made more curd. You can make this in one pan, if you like. Jill
I’m very new at this so I will need all the help I can get. You explain everything so well even I can understand.
Thank you, Marsha. Jill
I absolutely LOVE this recipe – thank you! Quick question though, I made it last night (and admittedly I was tired and in a hurry) and I woke up this morning and it was grainy. I’ve never had this happen before with this recipe and was wondering what I may have done wrong?
Thanks!
It is possible the mixture wasn’t fully blended prior to cooking. Cold butter? Jill
I was wondering why you do not up the zest in with the sugar and pluse in the food processor. Why wait till the end to add. I have always added the zest with the sugar/ Just wondering?
Mary, I added the zest with everything else in the food processor and it seems fine so far (it is cooking as I type). I could not find my zester so took the “easy” way out after I used a peeler to peel the yellow off the lemons. Of course, I realize that my zest is going to be extremely pulverized when done. I just wish I’d have realized that hubby picked up pint jars instead of half-pint jars. I would have definitely doubled the recipe!
Quite the contrary, Meyer lemon peels are lovely to eat, not bitter like regular lemons.
I love Meyer lemons and do not find the zest to be bitter at all – that is part of why I love them. However, the thin delicate skin can be hard to zest sometimes. I can’t wait to try this recipe.
This is my favorite food. I eat it most days on my yogurt and or oatmeal. My son said, “this is the stuff of my dreams”
Can you use brown sugar instead of white here?
I’ve not tried this with brown sugar. Jill
Juicing lemons for the 2/3 cup. Pulp or no puld? Does it make a difference?
I’ve made this twice now, it’s SO good and SO easy! Thank you!
De-e-e-licious! I made it exactly like the recipe and it is divine. Just tart enough to balance out the sweet & vice versa.
I just made this and it’s wonderful! I am taking it to TN for our family Christmas vacation and I am going to make Easy Lemon Curd Mousse from Plated Cravings for dessert. I will definitely make this again! Yum!
Hello
Thank you for all your great recipes. I have a question about the lemon curd recipe, can a make this in larger jars and transfer to smaller jars? It makes such a mess in the small ones and I am making them as gifts.
Hi Darcy. You can easily use a casserole dish and then make the transfer. Jill
Just finished making this, stirred and now cooling (I did lick the spoon after stirring, yum). Immersion blender did not work, used my hand mixer, next time will use my smoothy maker. This is going on top of your Meyer lemon cheesecake I made last night. My first cheesecake so a little nervous. It looks great though. Thank you for the detailed explanations you give.
I only have extra large eggs, wondering if/how I should adjust for that?
Normaly, I am not a big lover of lemon when it comes to food. I love this curd!! Lemony, but not too tart! This has a very mild taste. I made the New York vanilla bean cheesecake and this lemon curd for a house warming party. One gal told me she loved this curd. I tried the cheese cake without it, then tried with it. This lemon curd just added a greater level of flavor! I made sure every bite had this delicious sauce on it. When I got back home, I fb’d the stove top recipe for this lemon curd to the gal that raved about it. She doesn’t have an instant pot yet!
I am diabetic. Do you think you could make this with Splenda instead of sugar?
Hi Anita. I have not made this recipe with Splenda, so I cannot answer the question from personal experience. Jill
Will this recipe work with salted butter? That’s all I have right now.
Hi Briana. You can use the salted butter, but you will have a bit of a salty taste. Jill
This looks wonderful! Excited to try it with your Greek yogurt recipe, mmm! What do you mean by “high heat”? What buttons do you press on your instant pot? Is it manual or slow cook? Thanks! 🙂
Morgan, high pressure. Jill
Does this have to be cooked in 3 jars? Could it be cooked PIP in one larger container? Thanks for any input?
Hi there! This looks amazing! I was wondering if you think this recipe would work with Stevia, and if not, maybe honey. I try to avoid white sugar but this looks amazing!
I was wondering the same thing.
Just made. The jars came out perfect.
Thank you, Becky. Jill
Just made this for the second time. My husband and I LOVE it mixed in our Instant Pot yogurt. This time I used 3, pint-size Mason jars covered with foil to avoid the boil over. Plus I was chicken to put lids on — afraid the jars would explode. The foil doesn’t touch the food.
Thank you for an easy yet AWESOME recipe. I give it 10 stars.
Does this need to be refrigerated to store? How long does it keep?
Yes, it does need to be refrigerated to store. I’m not sure how long it is supposed to last, but I won’t make it long in this house. It’s delicious!!
Brilliant! I just followed your recipe and made delicious lemon curd. You may cringe, but I sub the lemon for Costco Lemon Juice. Even though it was not fresh, it came out fine. It’s delicious. Thanks for this and all if your detail recipes.
Made this Saturday for a fruit trifle and it came our wonderful. So easy to do in the pressure cooker. I want to thank you for your wonderful recipes and your carefully thought out instructions. You make it easy to try new and challenging items.
Would it be ok to use vitamix blender for the first step (instead of blender/processor)? Thanks!
I just returned from a trip to Malaysia. They eat a wonderful “jam” called Kaya which is a coconut egg jam. I think it’s really a curd. I want to try it and wonder if you have any advice on how to proceed. I was thinking it might work using your lemon curd technique. The recipe for 1 cup has 4 egg yolks, 1 1/2 cups coconut cream, 5 oz palm sugar, and a tsp of pandan paste.
I made the lemon curd 2 weeks ago, but have about 3/4 c left it in the fridge and haven’t opened it since due to travel. Is it still safe, or should I toss it? I didn’t realize I could freeze it. 🙁 P.S. I’m pregnant so should I just toss? So sad.
Hi Christina~
It is probably okay, but you would need to smell it and make the decision. Congrats on your pregnancy. Jill
DELICIOUS!!!
Help please. I just made your lemon curd in my new Instant Pot (I’m a newbie). The directions were pretty clear. Well, I did wonder about, when it said “…Cook on high heat for 10 minutes” did that meant high pressure? I am pretty green at using the Instant Pot still. The Ball Mason jars are meant to seal. Even if I screw the lid just until it catches, doesn’t the jar seal? You show removing the inner piece with a knife (or church key), so I am afraid of the jars exploding. (My results are unknown at this time. I didn’t put the lids on tight enough and they popped off. The jars ran over making a pretty big mess. I stirred in the zest and licked the spoon, so I already know the taste is awesome, but they are now chilling, so we have not actually tried the finished product.) My question is, “Does high heat mean high pressure.” Also, might the jars explode? Do I need different jars?
Jill? Can you please speak to my question about the jars exploding?
This recipe is awesome but I’m afraid of it a little.
I always thought of Lemon Curd as a special treat since it’s so expensive in the stores. Now I can have it anytime. Thank you so much. This is delicious!
Can this be used for Lemon Meringue Pie?
I made this tonight, substituting Swerve confectioners for the sugar and using Meyer Lemons. It is so delicious!
This lemon curd is amazing! The only problem I have had with the recipe, though, is that my curd always has a few chunks of congealed butter. I have made it three times and the result is the same every time, even though I am following this recipe to the letter. Do you have any idea why or what to do about it? My family is loving the homemade yogurt with lemon curd, thanks for the great recipes!
2 of my jars broke while cooking- do you know why?
Hi Kim~
I am sorry your jars broke. Jill
Hi Jill, I used a hand mixer to make my curd. The flavor was really good but even after stiring it has a grainy texture. Is that due to using a mixer instead of a food processor?
Hi Wendy~
Mixing it longer next time would be a good idea. Also, start with room temperature butter. Jill
My curd came out exactly as you instructed. I did get quite a bit boil over during cooking and make a mess in the small jam jars. I cleaned them like I do when making jelly, so the lids seal tighter for storage. I made 9 jars and already gave 5 away! Made a Bundt white box cake, and when hot, poked holes in and poured the lemon curd over. Yummy! Next time I will use the wide mouth jars. I love your recipes and save almost all of them to my Instant Pot board! Thanks so much for your hard work.
You can’t “can” dairy!
I made a half recipe yesterday, using one 2 cup canning jar. Everything went well, and after 20 minutes on the counter I stuck the jar in the fridge. This morning I noticed that some of the butter had separated and had formed a ‘cap’ on top of the curd. I broke up the butter and stirred it back in to the curd. Wonderful flavor! Much better than another recipe I found on the internet.
What adjustments are needed to make orange curd?
What a great recipe! Easy and directions are simple to follow. Thank you for another great recipe.
I tried out this recipe today. Super easy to make and it tastes delicious! However, I was quite disappointed that about 1/2 of the curd in each 8 oz. jar leaked out during the cooking process. I guess next time I will need to use larger jars.
I’m about to make this lemon curd today! 🙂 Do you know, after I’ve made it in the Instant Pot, would it be possible to can it in a water bath canner (not the Instant Pot) for a longer shelf life?
Hi, Jill. I just made your Lemon Curd & it is absolutely delicious! ???? I believe I will make Orange Curd next. Thank you for sharing your recipe.
Hi, Jill. I just made your Lemon Curd & it is absolutely delicious! ???? Thank you for sharing your recipe. I believe I will make Orange Curd next…
Had liquid on top of curd and lost almost a complete jar worth of product between the three. Guess I didn’t have the lids on tight enough?
I lost a complete jar too .. bummer
Can you use artificial sweetener for this recipe ?
Hi Jill! First off, I love you! 😀 I made this the other day and it’s so delicious, thank you for sharing the recipe! I didn’t read ahead properly though and put the zest in with all the ingredients before the cook. I followed the rest of the directions and after sitting in the fridge overnight, when I opened them up they had a thin layer of butter on the top of each jar. I just used that to butter my waffles that I then topped with lemon curd and plain yogurt, which was delicious. However do you have any ideas on how to not have that happen next time? Could it have been because I stirred the zest i at the beginning? The butter layer is not ideal if I want to gift a jar. Thanks!
I had the same problem when I made this the first time. I think it’s all in the preparation, because the first time I made it I used my kitchenaid mixer, which didn’t really combine the ingredients well enough, I think. The second time I used my mini food processor and didn’t have the same problem. It was fluffy and really smooth, almost like a mousse, and so much better!
I had that on mine too and mixed it in. My curd was so bitter ????
Sam, did you use zest from a Meyer lemon or Eureka?
Jill
I made your lemon curd this week, and it was easy to make and tasted wonderful. My daughter made me promise that we’d always have this in the fridge.
Can I make this with stevia instead of white sugar?
Why is the zest added after cooking?
I’ve made this before and it was wonderful! Wondering if anyone has tried using honey instead of sugar. I’m thinking I’d use less honey, but not sure.
I’d love to hear if you try it! Wondering though, can honey be cooked at such high temperature?
In step 8, you say set EPC to high heat. Is that the same as high pressure?
Thank you for all of your great work ????
Hi Christine. High pressure. Sorry about that. Jill
I have 4 oz and 16 oz mason jars! Do i need to adjust the cook time if I use these jars instead of 8 oz?
Erin, reduce time on the 4 oz jars to just 4 minutes. For the 16 oz jars, the time should remain the same.
Jill
I’m making this for someone who is diabetic…do you think I could sub maple syrup for the white sugar? It won’t raise blood sugars as much.
I have my first batch of yogurt on right now! Fingers crossed!
Thanks
Hi Kim~
I don’t know the answer to this, Kim. Jill
I wondered the same thing, so I did a Google search and found this:
“In baking, replace 1 cup of white sugar with 3/4 cup of maple syrup and reduce by 3 tablespoons the other liquid content in the recipe for every cup of maple syrup used. Because maple syrup is brown and granulated sugar is white, this replacement will darken your baked goods and cause them to brown quicker.”
UPDATE: I just made the lemon curd this morning and I use deodorant maple syrup in place of the sugar. After my google search, I decided to reduce the syrup rather than other liquids in the recipe, so I measured out my 3/4 cup of maple syrup and removed 3 Tbsp. I only let it set about two hours and couldn’t wait to try it….it was amazing!
Ok, gore the word deodorant…..auto correct hates me!
Jill, You did not specify what type of lemons that you used for this recipe. Would this recipe work with Meyer lemons and zest from a Eureka lemon? I have a bag of Meyer lemons left over from your cheesecake recipe last week that I would like to put to good use. I love a little lemon curd mixed with my Greek style yogurt and granola in the morning. TIA
Hi Tamara~
Any lemons you like is fine. Meyer juice plus Eureka zest is great. All Eureka is great too.
Jill
About how many lemons do you need?
I needed not quite three large lemons to get 3/4 cup of juice.
I love this curd so much!! It’s so easy! I’ve been making it to put on my homemade yogurt and my oh my…. we are addicted!
I just made your yogurt recipe for the first time. It’s amazing!
This lemon curd sounds amazing too but I’m wondering if I can use a sugar substitute with the same results? Or is the magic because of the sugar?
How can you open the jars without burning yourself?
How long will this last in the fridge? Thanks!
i’m wondering this too..and looking thru all the comments to see if someone answered! trying to get a head start on my Easter Brunch!
To do orange curd is it a direct substitution for the lemon juice and zest? Or are the measurements different?
Kylie, oranges are not sour like lemons, so the sugar would be must less.
Jill
Very flavorful curd. My food processor wasn’t working so I used a mixer. Still came out great.very easy.
I have had this at a friend’s house and it’s delicious…especially on cheesecake!! I want to make some myself but I do not have wide mouth jars, only regular mouth 8 oz jelly jars. Are there any changes that need made?
Hi Heidi~
Keep the time the same and allow a longer natural pressure release.
Jill
Thanks! Also, can I do a half-batch, which may mean filling 2 jars 3/4 full?
If I want to make half of this recipe, do I do half the time or still 10 minutes?
Hi Kelley~
It depends on the size and depth of your cooking vessel.
Jill
I love your recipes. I made the lemon curd and it turned out great. Hubby loves it. I found it a little too eggy for my taste (except if I use it with yogurt.) I am using Eggland brand large eggs. If I reduced the extra yolks to one would it still turn out?
Thanks for all your great recipes.
I’m making this next weekend. A handy hint: to take the lids off, use the rounded end (bottle opener) of an old fashioned “church key.” Pops right off, doesn’t bend the lid, and no sharp knives.
Amy S~
Terrific idea. Thanks.
Jill
Will the lids pop and seal up or does that not happen with this? I think it would be a tasty addition to the yogurt.
Aimee~
You cannot can in the pressure cooker. The lids are put on loosely.
Jill
I made this last week, my first lemon curd! As the jars sat and cooled after stirring, all of hte lids popped down and sealed. I still am keeping them in the icebox, but I t seems that sealed is sealed, is it not?
Hi, I have a question about the New York Cheesecake recipe which I made for the first time tonight.
It looks great but still has to cool before I try it.
I have a question about the recipe. It says 7 Graham Crackers and has 1/2 cup in brackets.
I had a box of crumbs here so that is what I was going to use. It doesn’t seem possible though that 7 crackers only make 1/2 cup crumbs.
I googled it and it says 7 crackers makes 1 to 1 1/2 cups crumbs.
I was confused so used 2/3 of a cup.
What is the true amount suppose to be?
I love your recipes.
I am interested in trying this…sounds wonderful. I do live at above sea level (4500 ft) and am wondering if I need to adjust for that. If so, any idea how much time to add?
I will rate the recipe once I have tried it. Thanks!
Hi Sheri~
For the curd, I think you are fine with the written instructions.
Jill
Could I just use a pyrex glass dish (oven safe) and top it with aluminium foil? I don’t have any mason jars but really want to make this 🙂 Thanks!
Hi Michelle~
Glass dish is fine. If it is one big one, rather than several small ones, add a minute to the cook time.
Jill
Can you use the plastic Ball lids on the jars, or do you need to use the traditional canning lids on the tutorial?
Brandy~
I would not put the plastic lids on the jars while inside of the Pressure Cooker. If you don’t have the caning lids, try covering the jars with tin foil.
Jill
I’m dairy free. Could I make this with coconut oil instead of butter?
Hi Sara~
I don’t know the answer to this question, but I would guess, probably not.
Jill
Actually, you can! I have done it many times! You might get a small layer of hard coconut oil on top, but after it’s been in fridge you can break it off no problem.
I’m DF and I made this with Earth Balance DF butter sticks. It worked great and tastes amazing!
Love your Lemon Curd recipe for the IP.
Hi Ezzie~
Thank you so much. Glad you loved the curd.
Jill