Instant Pot Lemon Curd

Lemon curd in a jar with a spoon holding a some and fresh lemons on side

The Instant Pot Lemon Curd is great as a light dessert that is not-so-sweet. You can add it to yogurt, as a cake topping, or just eat it as is.

Lemon curd in a jar with a spoon holding a some and fresh lemons on side

This perfectly creamy and rich lemon curd is easy to make and tastes amazing!

My recommendation: Try to combine it with this Instant Pot Cheesecake to get a complete and impressive cake.

What is lemon curd?

The lemon curd is a refreshing, smooth, and creamy dessert with sweet lemony flavors. For me, the lemon curd is an alternative to jam, but much lighter, still much stronger than classic custard. You can use the curd as a cake topping, spread flavoring, or sweet filling.

How to use lemon curd?

You can dig in and eat one with a spoon, but here is some suggestion on how to use it the best:

  • cheesecake, as mentioned already try it with our Instant Pot cheesecake
  • for flavoring; you can use the lemon curd to elevate your yogurt, ice cream, or over pudding.
  • for filling; use the curd with pies, tarts, cakes, or to fill donuts
  • and as a spread over bread, toast, Air Fryer Frozen Waffles, or Instant Pot Pancakes.

For 16 more delicious ideas, check out What To Serve With Lemon Curd.

How to make it perfect?

The key element of smooth and rich curd is the number of egg yolks. I have tried to make curd with fewer egg yolks, but it was a bit runny. So for the curd that is rich in texture and with intensive yellow color, always add more egg yolks.

I also experimented with the lemon zest and the difference is in the taste. For the curd with bold flavor, and the one that tastes like lemon candy I advise you to use the lemon zest. If you want a slightly less aroma, skip the lemon zest. For me, it is a bit flat tasting, but everyone has their own taste.

How to make lemon curd

Gather your ingredients

In a bowl beat eggs, egg yolks, and sugar.

Add melted butter, lemon juice, and lemon zest, whisk until smooth.

Pour the mixture into the heat-proof containers. Insert the trivet into the Instant pot and pour in 1 cup water. Place the curd on the trivet and close with a lid or aluminum foil.

Lock the lid into place. Cook on High pressure for 5 minutes. After the cooking cycle is done, wait for the pressure to release naturally.

Chill before serving and enjoy!

Similar Recipes

Mango Mousse Cake

Air Fryer Apple Cake

Sour Cream Brownies

Lemon Cucumber Recipes

Instant Pot Lemon Curd

This creamy lemon curd is deliciously tangy and sweet.
4.81 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Bacon BBQ Devilled Eggs, Lemon Curd, sugar
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 12
Author: Corrie


  • 1 cup lemon juice fresh
  • 3 eggs whole
  • 3 egg yolks (only the yellow part)
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 4 tablespoon butter


  • Whisk eggs, egg yolks and sugar until smooth.
  • Add butter, lemon zest and lemon juice.
  • Pour the mixture in a heat protected glass container and cover with foil or tight lid.
  • Place a trivet in the Instant Pot and add 1 cup of water.
  • Put the glass container on the trivet and close the lid.
  • Cook for 5 minutes on high pressure.
  • When cooking time ends, wait for a natural pressure release.
  • Take it out and enjoy!


Calories: 103kcal Carbohydrates: 19g Protein: 2g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 90mg Sodium: 23mg Potassium: 49mg Fiber: 1g Sugar: 17g Vitamin A: 134IU Vitamin C: 9mg Calcium: 20mg Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

12 thoughts on “Instant Pot Lemon Curd

  1. Oh! I can’t wait to try this!! I love lemon curd so much and it’s pricey in the stores as it’s considered a specialty item. This would be great in blintzes, ricotta pancakes as well as on cheesecake.

    1. I completely agree! It's really so much easier to make than you might think. And delicious on all those things and more!

  2. 1) Do you recommend one type of lemon over another? (i.e., Meyer, etc.) 2) Typo in step #7: "white" vs. "wait". (I always appreciate when another set of eyes finds my typos.) 3) Lemon Curd is also KILLER on scones!!!! 4) Looking forward to trying this once I get the lemons.

    1. Any type of lemon will work, it's just a matter of personal preference I think. Thank you for pointing out the typo, I will fix that now! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating