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
Be sure to use a Food Processor, Vitamix or Electric Hand Mixer and blend the mixture until it is completely smooth.Over mixing the eggs will cause the Curd to overflow and seep out of the Mason Jars.
How Long Will Curd Keep?
Curd will keep in the refrigerator for three weeks or in the freezer for 2 months.