Instant Pot Rootitoot Lemon Curd

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recipe by Ruth McCusker https://rootitoot.com/

  • Time icon
    Total Time
    52mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    360

This is the closest thing to edible sunshine I’ve ever tasted. There is a modified version for a thicker curd similar to a pie filling at the end of this recipe. This is fabulous as a cheesecake topping, tart filling topped with whipped cream, on yogurt, ice cream, on toast or pancakes. Also good standing in front of the fridge clutching a spoon with a guilty look on your face. Sweeter curd, Lime Curd and Orange Curd: * Sweeter curd: If you prefer it sweeter, add an extra 2 - 4 Tbsp sugar and add an extra egg yolk. Everything else remains the same. * Lime or orange curd: Substitute lime juice and zest for Lime Curd. For Orange curd, include 2 Tbsp lemon juice in the ⅔ cup juice. Using all orange juice can be too sweet. * You can make any kind of curd using juice from whatever strikes your fancy: raspberry, grape, blackberry, whatever.

Inspired by: https://recipes.instantpot.com/recipe/rootitootlemoncurd/

recipe updated Feb 4, 2020

Ingredients

  • Lemon zest icon
    Lemon zest
    2 tsp (7g)
  • Butter icon
    Butter
    about ¼ cup (76g)
  • Egg icon
    Egg
    2 (100g)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Lemon juice icon
    Lemon juice
    about ¾ cup (145g)
  • Sugar icon
    Sugar
    about ¾ cup (153g)
  • Water icon
    Water
    1.5 cups (360ml)

Tools

  • kCook icon Parchment paper
  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Heatproof bowl
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Blender jug

Step preview

  1. Add egg, egg yolk, lemon juice, lemon zest, sugar and butter to a clean blender jug
  2. Blend until smooth
  3. Transfer content of blender jug to heatproof bowl
  4. Add water to the inner pot
  5. Place a clean rack in the inner pot
  6. Carefully place heatproof bowl on the rack
  7. Cover with parchment paper
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 10 min
  10. Quick release
  11. Cancel - Keep warm
  12. Remove bowl from inner pot
  13. Whisk vigorously until smooth
  14. Cool - 30 min
  15. Whisk until smooth
  16. Refrigerate
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