Lemon Curd In An Instant Pot Recipe 435

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.

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**