1/3 cup melted butter
3/4 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
2 tsp lemon zest grated
This really is the best treat ever, blend everything at once, pressure cook on high for 10 minutes, leave it for a 10-minute natural release and then whisk the heck out of it. .
I mix AND cook this in my PYREX 4-cup measure, but you can use any oven-safe dish or casserole, or even mason jars. Avoid anything metal because it sometimes produces a metallic taste. Blend all the ingredients at once. I use an immersion blender, but you can use a food processor, blender, hand mixer, whisk, whatever you prefer. Pretty simple, right? Except for the cooking, that's pretty much it.
Put 1 1/2 cups of water and the trivet in the Instant Pot. Put the lemon curd on the trivet and cover with a sheet of parchment paper. (Not absolutely necessary, though.) Close the lid and make sure the valve is set to Sealing.
Push the Pressure Cook (or Manual) button. Use the + and - buttons to get to 10 minutes. When it beeps that it's done, leave it for 10 minutes natural
release. (You can double this recipe - same cook time.) Then flip the valve to Venting for a quick release of any remaining pressure.
When the pin drops, open the pot and take the lemon curd out. It will look weird and “split” but don't worry. Use a whisk to vigorously blend the curd until smooth. It just takes a minute. If you want, you can strain it to remove the lemon zest for a perfectly smooth result. Cool on the counter for half an hour or so and whisk again. And you're done... not kidding... that's it.
Refrigerate for up to a week.
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 ? cup juice. Using all orange juice can be too sweet.
You can make any kind of curd using juice from whatever strikes your fancy, whatever.