Williams Sonoma

Lemon Curd

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Preparation info
  • Makes

    4 half

    pints
    • Difficulty

      Easy

Appears in
The Instant Pot Desserts Cookbook
The Instant Pot Desserts Cookbook

By Williams Sonoma

Published 2020

  • About

If you prefer a perfectly smooth lemon curd, after uncovering the jars and stirring the curd, pass it through a fine-mesh sieve. Enjoy this sweet-tart curd with fresh berries, scones or biscuits, or as a filling for layer cakes or tartlets.

Ingredients

  • 3 large whole eggs
  • 3 large egg yolks
  • 1 cup sugar

Method

In a large bowl, whisk together the whole eggs and egg yolks until blended and smooth. Add the sugar, lemon juice and zest, and butter and whisk until the sugar dissolves. Divide the lemon mixture evenly among four ½-pint canning jars. Screw on the lids.

Pour the water into the Instant Pot® and put the trivet into the pot. Put the jars on the trivet. Lock the lid in place and