Ingredients

The following ingredients have 20 Servings
  • 6 Tablespoons Unsalted Butter (room temperature)
  • 1 cup White Sugar
  • 2 large Eggs (room temperature)
  • 2 large Egg Yolks (room temperature)
  • 2/3 cups Lemon Juice
  • 1-2 teaspoon Lemon Zest (grated)

Instruction

  • In the bowl of food processor add butter and sugar
  • Process for 2 minutes or until completely smooth. If you don't have a food processor, use an electric hand held mixer on the low setting.
  • Slowly add the eggs and yolks one at a time and mix for just 1 minute.
  • As you are processing, slowly add in the lemon juice. It will look curdled, but it is not.
  • Set up three half pint Mason jars.
  • 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.