Ingredients

The following ingredients have 20 Servings
  • 3 oz/85 grams Unsalted Butter (room temperature)
  • 1 cup/200/grams White Sugar (you may want to add an extra Tablespoon)
  • 2 large Eggs
  • 2 large Egg Yolks
  • 2/3 cup/150 grams fresh Key Lime Juice (2/3 cup)
  • 1-2 teaspoon Key Lime Zest (grated)
  • 3 Half Pint Mason Jars

Instruction

  • In the bowl of food processor, mix the butter and sugar for about 2 minutes.
  • Slowly add the eggs and yolks and mix for for 1 minute.
  • Add the Key Lime Juice and mix to combine. The mixture will look curdled, but it will smooth out as it cooks.
  • Pour mixture into three one-cup Mason jars and place the lids, turning until the lid just catches.
  • 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 at  High pressure 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 Key Lime Zest and stir into the curd.  Place lids on Curd and tighten just until the lid catches.
  • Allow to cool for 20 minutes and then place in the refrigerator overnight.  Curd will thicken as it cools.