Method
1. Add the eggs and egg yolk to a heat-safe bowl
2. Whisk with a hand whisk to combine and whisk in the zest, lemon juice, icing sugar and pinch of salt
3. Cover the bowl with some aluminum foil tightly
4. Place the steaming rack into the inner pot and add 1 cup of water to the pot
5. Gently lower the foiled bowl into the inner pot
6. Secure the lid onto the Instant Pot Pro Plus
7. Pressure cook on Max for 3 mins and then allow for Natural Release for 10 mins, then Quick Release the remaining steam
8. Carefully remove the bowl from the inner pot and remove the foil
9. Slowly, in batches, whisk in the butter until all the butter has been added
10. Let the curd cool
11. In a mixing bowl, add the sugar and butter
12. Beat the butter and sugar together until smooth and creamy
13. Whisk in the eggs, lemon juice, zest and salt
14. Combine the flour and baking powder and fold it into the mixing bowl
15. Line and grease a 6inch springform cake tin or round pan
16. Add the cake batter to the tin and spread the batter out evenly
17. Cover the tin well with foil
18. Place the steaming rack into the inner pot and add 1 cup of water
19. Lower the cake tin onto the steaming rack
20. Secure the lid onto the Instant Pot Pro Plus
21. Pressure Cook on Max for 20 mins then allow for Natural Release for 10 mins, then Quick Release the remaining pressure
22. Remove the cake tin from the inner pot and remove the foil
23. Let the cake cool in the tin
24. Once cooled run a knife around the edge of the tin to loosen the cake and remove the cake from the tin
25. Then using a bread knife cut the cake in half lengthways
26. Add a generous layer of lemon curd to the bottom half of cake. Reserve at least 2 tablespoons of curd and set aside
27. Place the other side of cake on top of the lemon curd
28. In a small mixing bowl whisk together 2 tablespoons of lemon curd, cream cheese and icing sugar, whisk until all combined
29. Spread a layer of the lemon cream cheese onto the top of the cake
30. Serve or store in an airtight container on the counter for up to 3 days or freeze for later use