Instant Pot Lemon Curd

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups 1x
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American


This Instant Pot Lemon Curd is so smooth, bright, and lemony, and takes less than 40 minutes to make, mostly unattended time.


  • 1 and ½ cup water
  • 1 cup freshly squeezed lemon juice, room temperature (about 4 lemons)
  • ¾ cup granulated sugar
  • 3 whole eggs + 4 egg yolks, room temperature
  • ½ tsp. salt
  • 5 Tbsp. butter, room temperature


  1. Place rack inside Instant Pot. Add water.
  2. In the pitcher of a blender add lemon juice, sugar, eggs, salt, and butter. Blend on medium speed until well combined; mixture will appear frothy and butter will float to top.
  3. Place a 1-quart casserole dish or ramekin that fits into the Instant Pot onto rack. Pour lemon mixture into casserole dish.  
  4. Place lid on pot, lock in place. Set the valve to Sealing. Select the Pressure Cook button and set the timer for 5 minutes. After cook time is complete, turn off unit, let stand 10 minutes. Move valve to Venting to release any remaining pressure.
  5. Remove lid. Carefully lift rack with casserole dish out of Instant Pot; transfer dish to a flat, heat-proof surface. Briskly stir lemon curd until smooth; let stand 10 minutes. Serve warm, or refrigerate, covered, up to 7 days. Mixture will set and become firm as it cools.