Pressure Cooker Easy Lemon Curd is sweet and tart and is delicious on cakes and cupcakes. It is ready in less than 15 minutes in your Pressure Cooker.
If you have seen my Fool Proof Lemon Curd recipe, which cooks on the stove, but want to use your Pressure Cooker, you are in luck. No longer do you have to stand over the stove and watch a candy thermometer.
If you want to use the stove, try my Fool Proof Lemon Curd. 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.
I like to use Eureka Lemons for my Curd, but you can certainly use Meyer Lemons or any other lemon. In fact, many types of citrus make delicious Curd.
Try my Pressure Cooker Easy Key Lime Curd, Lime Curd or Orange Curd. Grapefruit Curd is quite delicious too. I like to use Pink Grapefruit, as the color is lovely.
Gather your ingredients together and let the butter come to room temperature.
Using a Bakers Scale, weigh the butter, then the sugar and mix together.
Add the eggs, one at a time.
If you don’t have a Bakers Scale, just use Measuring Cups. A Hand Mixer, stand mixer all are fine to use. I use my Food Processor because it is so easy and for me, and it is easier to weigh ingredients right in the mixing vessel. An Immersion Hand Blender will work really well too.
Notice the change in texture in each step.
Combine the butter and sugar first and process, until completely combined. It will look a bit chunky. Make sure you blend everything together really well! Add in the eggs and process until smooth. Once you add in the lemon, things will look weird, but don’t panic. 🙂
You will now see that once the lemon is added, the mix will look a bit curdled. Don’t scream! It will smooth out during cooking.
Pour the mixture into three Half Pint (8 oz) Mason Jars or two Wide Mouth Mason Jars and loosely turn the lid until it just catches. See how it still looks a bit curdled? It is fine, really, I promise.
You don’t want a tight lid as you are not canning and you don’t want pressure to build inside the jars.
A little leakage from the Mason Jars is to be expected. Just wipe them off when they come out of the Pressure Cooker. Taller Wide Mouth Mason Jars will work too and will avoid the leakage, but I prefer to use the smaller Mason Jars for easy storage.
A handy hint from Amy S. – 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.
Well, in this case, I asked my husband to take a knife and do the dirty work. I am prone to knocking things over and making a mess.
Use as Microplane to zest the lemon rind. Make sure to just get off the yellow part and not the pith (the white part) or else it will be bitter. I use this Microplane for grating cinnamon, nutmeg and all kinds of stuff. After the Curd comes out of the Pressure Cooker, add in the lemon zest.
Remember, if you are using Meyer Lemons for your Curd, do not use the Zest; use another kind of lemon, as the thin skin of the Meyer Lemon is quite bitter.
Give the curd a good whisk so that the Zest is nicely incorporated into the Lemon Curd. The foam you see will disappear and you will achieve a silky texture.
You can already see the difference in the front jar v. the back jars, which have not yet been stirred.
The Pressure Cooker Easy Lemon Curd will continue to thicken as it cools.
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.
If you love this Pressure Cooker Lemon Curd, be sure to try my Pressure Cooker Easy Key Lime Curd.
If you want to make Curd the old fashion way, here is my Fool Proof Lemon Curd recipe for making the Curd on the stove. 🙂
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku 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
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- Bakers Math Scale
- Kitchen Math Bakers Scale
- 11 Cup Food Processor
- Kerr Half Pint (8 oz) Mason Jars
- Microplane Stainless Steel Zester
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Here is the handy printable recipe:
In the bowl of food processor (or with an Immersion Blender), mix the butter and sugar for about 2 minutes, or until completely smooth. Slowly add the eggs and yolks and mix for just 1 minute.
- Add the lemon juice and mix to combine. The mixture will look curdled, but it will smooth out as it cooks.
Divide Mixture into Mason jars and place the lids, turning until the lid catches, but not super tight.
Place 1.5 cups of water in the Pressure Cooker and place a trivet inside. Place Mason jars on top of trivet
Lock on lid and close the Pressure Valve. Cook on high heat for 10 minutes.
- When Beep is heard, allow a 10 minute Natural Pressure Release.
Remove jars from Pressure Cooker and carefully open. Add in the Lemon Zest and stir into the curd, until very smooth. Place lids on Curd and tighten just until the lid catches.
Allow to cool for 25 minutes and then place in the refrigerator overnight. Curd will thicken as it cools.
Be sure to use a Food Processor, Vitamix or Immersion blender and blend the mixture until it is completely smooth.
Curd will keep in the refrigerator for a week or in the freezer for 2 months.
Try using Oranges to make Orange Curd!
This recipe can easily be doubled. You can also use one large vessel, instead of mason jars. Place foil tightly over the top.
Overmixing the eggs will cause the Curd to overflow and seep out of the Mason Jars.
Don’t forget to PIN IT