Instant Pot Lemon Curd Tart

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recipe by Heather Schlueter

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    318

This tangy lemon tart is a refreshing alternative to heavier holiday desserts. You will need some prepared Lemon Curd and a 7-inch springform pan for this recipe.

Inspired by: https://recipes.instantpot.com/recipe/lemon-curd-tart/

recipe updated Feb 4, 2020

Ingredients

  • Butter icon
    Butter
    6 tbsp (85g)
  • Baking spray icon
    Baking spray
    as needed
  • Sugar icon
    Sugar
    1.5 cups (306g)
  • Graham crackers icon
    Graham crackers
    2 cups (168g)
  • Egg yolk icon
    Egg yolk
    3 (60g)
  • Egg icon
    Egg
    3 (150g)
  • Lemon zest icon
    Lemon zest
    1 tsp (4g)
  • Lemon juice icon
    Lemon juice
    1 cup (216g)
  • Water icon
    Water
    1 cup (240ml)
  • Powdered sugar icon
    Powdered sugar
    as needed
  • Butter icon
    Butter
    about ½ cup (115g)

Tools

  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Heatproof bowl
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Springform pan - 7"

Step preview

  1. Spray baking spray onto a clean springform pan then set aside
  2. Add sugar, butter and graham crackers to a clean medium bowl
  3. Mix until well combined
  4. Spoon content of medium bowl into springform pan
  5. Press
  6. Chill in freezer
  7. Add egg yolk, egg and sugar to a clean heatproof bowl
  8. Whisk until well blended
  9. Add butter to the heatproof bowl
  10. Whisk until well blended
  11. Add lemon zest and lemon juice to the heatproof bowl
  12. Blend until well blended
  13. Cover tightly with foil
  14. Place a clean rack in the inner pot
  15. Place the covered bowl on the rack
  16. Close and lock the lid and turn the steam release handle to Sealing
  17. Pressure cook - Manual, High, 3 min
  18. Natural release - 10 min
  19. Cancel - Keep warm
  20. Quick release
  21. Carefully lift out the bowl, using oven mitts. Remove the foil from the bowl
  22. Whisk until smooth
  23. Transfer filling to springform pan
  24. Smooth
  25. Cover with foil
  26. Add water to the inner pot
  27. Place the springform pan on the rack
  28. Close and lock the lid and turn the steam release handle to Sealing
  29. Pressure cook - Manual, High, 5 min
  30. Cancel - Keep warm
  31. Quick release
  32. Let cool on round wire rack
  33. Remove the springform rim. Using a thin spatula to slide underneath the crust, carefully transfer the tart to a serving platter
  34. Garnish with powdered sugar
  35. Serve
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