Instant Pot Lemon Curd

 

• 1/4 cup (2 ounces, 4 tablespoons) butter, melted (I use salted)

•  1/2 cup (3.75 ounces) granulated sugar

•  1 large egg

•  1 large egg yolk

•  1-2 teaspoons fresh lemon zest

•  1/2 cup fresh lemon juice (from about 3-4 lemons)

INSTRUCTIONS

1. Blend all ingredients together in a blender until smooth. Transfer to a heatproof liquid measuring cup or bowl and cover tightly with foil.

2. Place the trivet inside the Instant Pot or other electric pressure cooker. Add 1 1/2 cups water. Set the covered bowl of lemon curd on the trivet.

3. Secure the lid, set the valve to seal, and set the Instant Pot to pressure cook on high pressure for 10 minutes.

4. Let the pressure naturally release for 10 minutes (this is important for the curd to fully set up!), then quick release the remaining pressure.

5. Carefully remove the bowl from the pot. Remove the foil. It should be set like jello or custard. Whisk until creamy and smooth. (At first it will look curdled, but as you whisk, it will come together.) Optional: strain to remove the lemon zest.

6. Refrigerate until ready to use (it will thicken as it cools). If it splits or looks curdled after sitting, whisk again to recombine.

From this site.