INSTANT POT LEMON CURD
INGREDIENTS
1 T. Lemon Zest
1 c. Fresh Lemon Juice
3 T. Butter, softened
3 Large Eggs
3 Large Egg Yolks
1 c. Sugar
DIRECTIONS
Add all ingredients to a blender, and blend til combined. The mixture will look a little speckled from the butter, but don’t worry.
Pour the contents into a mason jar, and cover it with tin foil.
Pour 1 cup water into the bottom of your InstantPot, and set your trivet inside.
Pop your jar in the IP and cook for 5 min on high pressure. Let the pressure release naturally.
Carefully remove the jar from the IP and stir to combine. You’ll watch as it comes together in a golden, creamy curd.
Let fully cool, and refrigerate. Will keep up to 7 days in the fridge.
It’s great on top of a vanilla cake, with a layer of fresh whipped cream and strawberries on top. It’s great with scones or as a topping on some ice cream. Let me know you use it!