Amazing lemon curd pot


This superb easy-to-prepare lemon curd is worlds easier than other stovetop recipes (put your hands off your hands!) And tastes fresh, bright, and delicious!

Wooden spoon drop lemon curd into a glass container

Are you in the sour club? The club that loves and adores that sunny concoction in a bowl?

For a long time I was observing anything called “sour milk” which he promised everyone would impress me, because it didn’t look attractive.

She has finally matured a little (A. LittleHe gave her a chance, and there was no going back.

I’ve made loads of versions of lemon curd over the years, but this easy-to-make curd is super amazing and just amazing.

Glass bowl with lemon curd, instant curd, and wooden spoon

What is lemon curd?

If you’re not familiar, curd is a buttery, lemon-rich dessert – often used as a topping or filling. It kind of reminds me of a really delicious creamy lemon jam.

It is used for all kinds of sweets and toppings:

  • Cakes, muffins or biscuits
  • Cake or cupcake filling
  • Pie filling or topping
  • Inside cream puffs (very good!)
  • Topping the cheesecake
  • On pies or pies

The best way to enjoy it? With a spoon. It is irresistible.

Wooden spoon with lemon curd on a wooden board

Instant bowl of lemon curd

Making lemon curd in the instant saucepan changes your life.

There is no need to stir on the stove, worry about the curdled eggs, or need to strain afterwards. It almost completely raises your hand.

The process is very easy:

  • Mix all ingredients (yes, all) in a blender
  • Pour the bubblegum batter into a heat-proof bowl or liquid measuring cup and cover with tin foil
  • Add water and stand to an instant pressure cooker or other electric pressure cooker
  • Place the pot of lemon curd in an IP and cook on high pressure for 10 minutes
  • Release the pressure naturally for another 10 minutes and then quickly release the remaining pressure
Step-by-step preparation of a bowl of lemon curd

When you (carefully) remove the lemon curd from the instant saucepan and remove the foil, the lemon curd will appear ready, like jelly or custard.

It may have little bubbles on top and it won’t look creamy and smooth. Not yet, at least.

Grab a paddle and start mixing the warm lemon curd together. At first, it will split into small lumps and look slightly curdled. Now decide not to panic. The magic hasn’t happened yet.

Whisk the lemon curd in a glass bowl

As you whisk, before you know it, the lemon curd will transform from a bubbley mess into a smooth, creamy paste.

As far as I made this, it never ceased to amaze me how a little worrisome thing could turn out to be one of the most spoiled lemon sweets ever.

Added note: Lemon curd thickens as it cools (and cools); It’s normal to look a little tender after blending while it’s still warm.

Whisk a bowl of lemon curd

Variations of lemon curd

This recipe blends well with other citrus fruits like lemons, oranges, and grapefruit.

I haven’t tried it with other fruits like raspberries, though I probably will, because I once had raspberry curd to die for.

If you haven’t made or tried lemon curd before, make a decision that this will be the year!

Then use it on the spot in any of these great recipes (or as mentioned above – just dig with a spoon):

Glass bowl with lemon curd on striped napkin

Frequently asked questions for Lemon Cord

Can I use a fruit other than a lemon?

Lime works well in place of lemon (juice and peel). Oranges and grapefruit should work great, too.

Can I double or triple the recipe?

As long as the casserole fits into an instant pot or other electric pressure cooker, you can increase the recipe. The mixture does not expand too much during cooking. Cooking time does not need to be changed to double the batch.

How long does lemon curd keep?

Once cooled, it should stay on for up to a week (maybe longer, but if it’s still around after that long, what’s wrong with you?). 🙂

A year ago: Cauliflower soup with cheese
two years ago: Muffins of eggs and healthy vegetables
Three years ago: Tender Greek Pork (Instant Pot or Slow Cooker)
Four years ago: Chicken tortilla soup (quick bowl, stovetop, slow cooker)
Five years ago: Lettuce Wrap & Chicken Cashew Nuts (30-minute meal)
Six years ago: Korean Beef and Rice {Or Quinoa}: Simple 20-minute meal
Seven years ago: Chocolate nut cookies
Eight years ago: Asian Chicken Lettuce Wrap (Quick and Tasty)

1 1/2 cups

Preparation time:
15 minutes

Cooking time:
10 minutes

extra time:
20 minutes

Total time:
45 minutes

Glass bowl with easy-to-prepare lemon curd and wooden spoon


  • 1/4 cup (2 ounce, 4 tablespoons) melted butter (I use salted)

  • 1/2 cup (3.75 ounces) granulated sugar

  • 1 large egg

  • 1 large egg yolk

  • 1-2 teaspoons of fresh lemon peel

  • 1/2 cup fresh lemon juice (from about 3-4 lemons)


  1. Mix all ingredients together in a blender until smooth. Transfer it to a heat-insulating liquid measuring cup or bowl and cover tightly with aluminum foil.
  2. Place the holder in an instant pressure cooker or other electric pressure cooker. Add 1 1/2 cups of water. Place the bowl covered with lemon curd on the substrate.
  3. Secure the lid, set the valve to close, and set the instant saucepan under high pressure for 10 minutes.
  4. Allow the pressure to naturally release for 10 minutes (this is important for the full curd to form!), Then quickly release the remaining pressure.
  5. Carefully remove the bowl from the pot. Remove the foil. It should be placed like jelly or custard. Whisk until creamy and smooth. (At first it’ll look curdled, but when you screw it up, it’ll come together.) My choice: Strain to remove lemon peel.
  6. Put it in the refrigerator until ready to use (it will condense when it cools down). If it splits or looks curdled after sitting, shake it again to reassemble it.


Double: This recipe can easily be doubled; It doesn’t expand too much while cooking, as long as the heat-resistant pot fits into the instant saucepan, it should work. Update: I recommend adding 2-3 minutes to the cooking time to double the batch.

The thickest curd: Homemade lemon curd will probably be a little thinner than store-bought brands you are used to (especially since many of them contain thickeners like gelatin and cornstarch), but it will definitely thicken when it cools in the refrigerator. For thicker curds, you can also reduce the lemon juice to 1/3 cup or try adding an extra egg yolk.

Other flavors: This recipe turns into curd well. I haven’t tried it with other citrus fruits like oranges or grapefruit, but I think it will work fine.

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Recipe source: Inspired by This recipe (Quantities of ingredients and method have changed slightly)

Posted January 4, 2021 by Mel

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