Find all the tips and notes that you need to make the best lemon curd recipe. This homemade lemon curd recipe can be used to make many desserts like macarons, puff pastry, cheesecake, tartlets, mousse, frosting, pavlova, crepes, trifle, layering, filling and frosting buttercream cake.
Whisk together the juice, zest, eggs and sugar in the pot until warm to touch on a med-low flame.
Add the cubed butter a little at a time whilst whisking gently but continuously until thickened.
Pass through a fine sieve.
Cling wrap and refrigerate the lemon curd until ready to use.
This makes 1.5 cups of lemon curd
How to make Instant Pot Lemon Curd
In a mixer or blender add all the ingredients except for lemon zest.
Blend until everything is combined. It may seem split or curdled. Don’t worry. Just transfer it a jar or ramekin whichever suits you. Lightly cover the top with aluminium
Pour 2 glasses of water to the base of your IP. Place the trivet and then the ramekins.
Close the lid. Vent to sealing position. Pressure cook or Manual mode for 8 mins. Allow natural pressure releasing.
Once the vent drops down. Take the jars or ramekins out. Add lemon zest on top and using a spoon just mix the lemon curd until smooth and lump free.
Chill the lemon curd in the refrigerator to thicken further.
This makes 1.5 cups of lemon curd
How to make Eggless Lemon Curd
In a saucepan combine together the lemon juice and zest, butter, sugar and turmeric powder. Bring it to a boil on medium low flame
Meanwhile, prepare the slurry - Mix together cornflour and water to make a slurry.
Once the lemon juice comes to a boil, add this cornflour slurry and mix everything until it thickens.
Transfer it a bowl. Add in the condensed milk and whisk until smooth.
Chill in the refrigerator to thicken further.
This makes 3/4 cups of lemon curd.
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Notes
1. Please refer the above paragraphs to know the tips to make the perfect lemon curd.2. This recipe yields a tart lemon curd unless you use Meyer lemons. If you cannot lay your hands on Meyer lemons and would prefer a sweeter lemon curd then just increase the quantity of sugar to 3/4 cups.3. While making Instant Pot Lemon Curd when you blend the butter, sugar, lemon juice and eggs in a mixer or blender it may appear split or curdled. But do not panic, just proceed with the recipe and you will get it right.
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