instant pot - lemon curd

1/3 cup butter, melted
1/2 to 3/4 cup sugar
2 large eggs
2 large egg yolks
2/3 cup lemon juice
2 tsp lemon zest grated (optional)
1 1/2 cups water

In the Inner Pot, put the water and the trivet.

Put the melted butter in a 4 cup measuring cup. Add sugar and lemon juice (and optional zest). Then add eggs. Mix ingredients using an immersion blender or whisk well to combine.

Put the container of lemon curd on the trivet. Close the lid and set the valve to seal.

Using the pressure cook or manual button, set the time for 10 minutes. Once the cycle is complete, let it NPR for an additional 10 minutes. Then do a QR to remove any remaining pressure. Once the pin drops, carefully remove the container of lemon curd. Whisk the contents of the container for about a minute. Let cool on the counter, whisking every 10 minutes or so. Once cooled, transfer to a new sealable container(s) to be stored in the fridge.

Recipe Hints

• *Yes, we know that some containers are not recommended for the Instant Pot
• Will keep for a week or two in the fridge
• You can choose to add the whites of all four eggs for a larger quantity. The taste is still good, but less intense
• Serve the lemon curd as a topping on scones, pancakes, waffles, crepes or toast, or serve it with your favourite yogurt recipe. Try it in mini tarts or mix it with whipping cream for a refreshing mousse.

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