Gone are the days of standing at the stove stirring and stirring. This instant pot lemon curd takes minimal effort with a delectable sweet-tart outcome.
Place the trivet in the bottom of your Instant Pot and pour 1 ½ cups water into the bottom of the pot.
Blend together the sugar and butter in a mixing bowl until smooth and creamy.
Stir in the eggs and yolks, one at a time until just combined.
Add in the lemon juice and zest and stir until mixed through.
Divide and pour the mixture into the mason jars halfway to ¾ full. Screw the mason jar lids on tightly and place on the trivet inside the Instant Pot. Close the lid and seal the steam valve. Set the Instant Pot to manual high pressure for 10 minutes.
Once the lemon curd has finished cooking, allow the steam to naturally release for 10 minutes. Quick-release any remaining steam and remove the lid. Carefully pull the jars out and remove the lids.
Stir the curd mixture well until creamy and thickened. Allow to cool for 15 minutes before placing in the refrigerator to chill for at least one hour. Serve over your favorite pancakes, muffins, toast, or use to fill tarts and other baked goods.
Notes
Store curd in an airtight container or mason jar in the refrigerator for 3-4 weeks or in the freezer for up to 12 months.