Lemon Curd In An Instant Pot Recipe 435
INSTANT POT® LEMON CURD
Making lemon curd is so easy--let the Instant Pot® do all the hard work on this one. In no time at all, you will have lusciously smooth, super tangy, wonderfully delicious lemon curd to use as you please!
Provided by Rebekah Rose Hills
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Combine sugar, lemon juice, egg, and egg yolk in a blender and blitz briefly. While the blender is running, pour in the melted butter. Allow to blend just until smooth (may be a little frothy).
- Pour lemon curd into a large 4-cup glass measurer (or another Instant Pot® safe container that you can cover). Cover the measuring cup with foil.
- Place the trivet inside the Instant Pot® and pour 1 1/2 cups of water around.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Carefully remove the container from the Instant Pot®, and discard the foil. Use a whisk to whip the mixture until it comes together and is even and smooth (if it gets a little lumpy or curdled for a minute, keep whisking until it smoothes out).
- Lemon curd will be thin will it is warm but will thicken quite a bit as it sets up and cools. Refrigerate in a sealed container once cooled.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 7 g, Cholesterol 32.1 mg, Fat 3.5 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 25.4 mg, Sugar 6.5 g
EASY LEMON MOUSSE
Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.
Provided by lutzflcat
Categories Lemon Desserts
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
- Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
- Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
- Garnish with fresh berries and mint leaves.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
LEMON CURD IN AN INSTANT POT RECIPE - (4.3/5)
Provided by lindaauman
Number Of Ingredients 6
Steps:
- Stir all ingredients together with a spoon then mix with immersion blender; I do it all in a four-cup silicone measuring cup, including melting the butter in the microwave. Easy cleanup! Pour into jars (fill pint jars only half full) put lids on finger tight. Put two cups of water in inner pan. Place jars on trivet or steam basket. Close and lock lid and close the vent. Manual, Hi, 9 minutes. When completed, wait 10 minutes. Release steam, carefully remove jars, placing on trivets or pot holders (not directly on counters). Carefully open jars and stir well. Place lids back on and cool 20 min and then refrigerate 4 hours. Serve on scones, cakes, cheesecake, yogurt. One batch makes two cups. **not meant to be shelf stable**
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- Create Egg Mixture: In a 7”x3” pyrex oven-safe glass container, break and whisk together 4 (204g) large eggs and 2 (38g) large egg yolks. Add 225g (1cup) granulated sugar and mix well. Add in a pinch of salt, 1 tbsp (5g) lemon zest, and 235ml lemon juice. Mix until combined. Wrap the glass container very tight with aluminium foil.
- Pressure Cook Egg Mixture: Pour 1 cup (250ml) cold water in Instant Pot. Place a trivet in pressure cooker and carefully layer the tightly wrapped glass container on the trivet. Close lid and pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. *Pro Tip 1: If your aluminum foil is quite thick, add on an extra minute to the pressure cooking time.*Pro Tip 2: The floating pin will drop at the 7 - 8 minute mark, but don’t touch it until it has reached 10 minutes.*Pro Tip 3: If you're using Instant Pot 3qt mini, change the cooking time to High Pressure for 5 minutes + Natural Release for 10 minutes.
- Create Instant Pot Lemon Curd: Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. When you first see the egg mixture, it will look like an egg custard. Give it a few quick whisk and watch magic happens. Add in 100g room temperature unsalted butter, one half at a time and use a whisk to emulsify the butter with the egg mixture. Lemon curd is done and it will thicken as it cools. You can filter out the lemon zest with a fine mesh strainer if you like. If the lemon curd is lumpy, you can smooth it out with silicone whisk.
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- Combine sugar, zest, and butter in a food processor. Mix until well combined, about 1-2 minutes. Add your egg yolks and mix until fully incorporated and pale yellow, about 2 more minutes. Add lemon juice and pulse until just combined.
- Pour the mixture into 3 half pint canning jars, leaving about an inch of space at the top of each jar. Put lids and rings on each jar, and make them finger tight, you want to stop tightening the lid as soon as you feel a little resistance. We aren't trying to build pressure in the jars.
- Place the trivet in your Instant Pot, and add 1 cup of water to the bottom. Place all 3 jars on the trivet and seal your pot. Using the manual setting, set the time for 9 minutes. Allow to natural release for 10 minutes, and then carefully lift jars out of pot, I use canning tongs for this. (they will be hot!)
- Open each jar and stir the lemon curd (again, be careful, it's hot!) and allow to sit on the counter for 20-30 minutes and then transfer to the fridge for 4 hours. Curd with thicken as it cools.
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