- 4 (204g) large eggs
- 2 (38g) large egg yolks (no egg white)
- 225 grams (1 cup) granulated sugar
- 235 ml (~1 cup) freshly squeezed lemon juice from 6 – 8 lemons
- 1 tablespoon (5g) lemon zest
- A pinch of salt
- 100 grams (½ cup – 1 tbsp) unsalted butter , room temperature
Create Egg Mixture: In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.
Pressure Cook Egg Mixture: Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at High Pressure for 1 minute, then Natural Release for 10 minutes.*Pro Tip 1: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.
*Pro Tip 2: The floating pin will drop at the 7 – 8 minute mark, but don’t touch it until it has reached 10 minutes.
Create Instant Pot Lemon Curd: Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard. Give it a few quick whisk and watch magic happens. Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. If the lemon curd is lumpy, you can smooth it out with silicone whisk.
Serve: Chill in the fridge for at least 4 hours before serving.