Ingredients:
- 1/3 cup melted butter (75.6g or 2.7oz)
- 2/3 cup sugar
- 2 large eggs
- 2 large egg yolks
- Small pinch of salt
- 2 tsp grated lemon zest
- 2/3 cup fresh-squeezed lemon juice
Directions:
Add all ingredients in order into a blender container. Blend until combined. (Alternative: Use a whisk to mix all ingredients in a medium bowl.) Pour into a heat-safe glass bowl. I use a Pyrex 4 c. food storage container. Don’t use a metal container.
Add 1 c. water to Instant Pot liner (3 qt.). Place Pyrex with ingredients on the silicone trivet and use the sling to carefully set the trivet in the liner. Cover Pyrex with parchment.
Close the lid and set the valve to Sealing. Press Pressure Cook and set time for 10 minutes. At the end of the cooking time, do a natural release for 10 minutes, and then release the rest of the pressure.
Remove lemon curd from the pot and carefully blot up any condensation that may have formed. The curd may appear to be “split” – no problem. Whisk vigorously until smooth. At this point, you can strain the curd to remove any egg bits or lemon zest; totally optional. Let cool on the counter for 30 minutes, and then whisk again. Cover and refrigerate. Can be frozen; I freeze in half-pint mason jars.