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.
With only a few ingredients, you will make the best lemon curd of your life.
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Ingredients for Instant Pot Lemon Curd
- Fresh Lemons
- Sugar or Sugar Substitute
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.
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 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.
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.
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.
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.
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.
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, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (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:
Pressure Cooker Lemon Curd [Instant Pot]Print Pin SaveSaved! Rate
- 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.
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