How to make Lemon Curd in the Instant Pot

Instant pot lemon curd

I have been making a LOT of lemon curd lately – thanks to my new obsession with instant pot yogurt.  Seriously, if you haven’t tried homemade yogurt with lemon curd, you’re missing out. It’s my new go-to sweet treat. I love my recipe for stove top lemon curd, and when I posted it I really believed it was the best and easiest way to make this sweet, lemony goodness. Since then I have been experimenting with the Instant Pot more, and I have changed my mind!  Read more

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Classic Egg Custard – In the Instant Pot!

Instant Pot egg custard

Classic egg custard is a dessert I have loved for as long as I can remember.  My mom used to make it for dessert on occasion, and I was always so excited when I saw those little custard cups come out of the oven! I’ve made classic egg custard several times over the years, but somehow it always feel like so much waiting, and I am not exactly known for my patience. Enter this recipe, with only 5 minutes of prep time and 8 minutes of cook time, egg custard is easier than ever before!

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White Chicken Chili in the Instant Pot

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White chicken chili is one of my absolute favorite cold weather meals. I usually make it in the slow cooker, and while it’s absolutely worth the wait, I have to remember to start it in the morning before work. I don’t know about you, but my mornings are pretty full and planning for dinner isn’t always my 7:00 am priority. The Instant Pot has solved that problem, and now I can have Chicken Chili ready and on the table in less than 30 minutes!

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Seriously Good 3 Ingredient Pork Chops

Pinterest Cover for Crazy Delicious 3 Ingredient Pork Chops

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30 minute Baby Back Ribs in the Instant Pot

Pinterest cover for Instant Pot BBQ Ribs

My Instant Pot has been a game changer for weeknight dinners! If you don’t have one yet, you should absolutely get one immediately, like right now! (I’ll even provide a handy affiliate link here. 😁) Now that that’s out of the way, let’s talk about Instant Pot ribs as a weeknight dinner. My whole family has always loved ribs, they’ve always been a summertime grilled sort of entrée in my house, but that has changed thanks to, of course, my Instant Pot.  Read more

Super Simple Lemon Curd

Lemon Curn Pinterest Cover

I love lemon curd! This easy lemon curd is sweet, creamy, rich, tart, and packed full of fresh lemon flavor all at the same time. It tastes great on biscuits, in thumbprint cookies, swirled into yogurt, and even right off the spoon. (Go ahead, I wont judge!) As much as I love lemon curd, I always cringe at the incredibly high-priced and tiny jars at the supermarket. Homemade is definitely the way to go, trust me!  It’s way easier to make then you think.

What is a double boiler?

To make this homemade lemon curd you are going to use a double boiler method.  If you aren’t familiar with double boilers don’t worry, it’s easier than you think! The only equipment you need to make this delicious lemony spread is a saucepan (I use a 3 Qt), a ovenproof glass bowl (I use a 1.5 Qt), and a spoon! A double boiler is a way to gently cook something with out direct heat.  Water goes in the bottom of a saucepan, and then a bowl that is larger than the pan is placed on top so that the contents of the bowl are heated with steam rather than direct heat from the stove.  That’s it, just mix ingredients in your bowl, put it on the double boiler, and stir.

Homemade lemon curd is seriously easy and so, so yummy.  I try to always keep some on hand to spoon over ice cream, or to mix with my newest obsession, Instant Pot yogurt!

Print Recipe
Super Simple Lemon Curd
Yogurt and Lemon Curd Parfait
Course Dessert
Prep Time 10 Minutes
Cook Time 25-30 Minutes
Servings
Ingredients
Course Dessert
Prep Time 10 Minutes
Cook Time 25-30 Minutes
Servings
Ingredients
Yogurt and Lemon Curd Parfait
Instructions
  1. Set up your double boiler by adding 2 inches of water to the bottom of your saucepan and place it on your burner. Set the heat to medium high.
  2. In your glass bowl (that fits nicely over the saucepan) combine eggs yolks, sugar, and lemon juice. Mix until well combined, and then place the bowl on the saucepan to cook the mixture gently.
  3. Stirring often, cook the egg yolk mixture for 20-25 minutes over medium high heat. When the mixture is thick enough to coat the back of a spoon, add lemon zest . If the mixture gets foamy while cooking, just scoop off the foam with a spoon. Impurities in the lemon juice can cause this.
  4. Add butter to the mixture, one pat at a time. Make sure each piece of butter is completely melted before adding the next one. Once butter is fully incorporated, remove Bowl from heat. For a super silky curd, strain the hot curd through a fine mesh strainer. Store curd in airtight containers in the refrigerator for up to 3 weeks.
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