5 from 1 vote
close up image of instant pot lemon curd with mint leaf garnish
Lemon Curd 101
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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.

Course: Dessert
Cuisine: American
Keyword: Instant Pot Lemon Curd, Lemon Curd
Servings: 1 cups
Author: sushma iyer
  • 1/2 cup (115 ml) Lemon Juice
  • 2 eggs
  • 1/2 cup + 1 tbsp (125 gms) Sugar
  • 1/3 cup 75 gms Butter cubed
  • 1 tsp Lemon Zest
Eggless Lemon Curd
  • 40 gms (2 tbsp) Butter
  • 1/4 cup Sugar
  • 1/2 tbsp Cornflour
  • 1 tbsp Water
  • 2 tbsp Condensed Milk
  • 1/4 cup (60 ml) Lemon Juice
  • 1/4 tsp Turmeric powder
How to make Lemon Curd on Stove-top
  1. Whisk together the juice, zest, eggs and sugar in the pot until warm to touch on a med-low flame.
  2. Add the cubed butter a little at a time whilst whisking gently but continuously until thickened.
  3. Pass through a fine sieve.
  4. Cling wrap and refrigerate the lemon curd until ready to use.
  5. This makes 1.5 cups of lemon curd
How to make Instant Pot Lemon Curd
  1. In a mixer or blender add all the ingredients except for lemon zest.
  2. 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
  3. Pour 2 glasses of water to the base of your IP. Place the trivet and then the ramekins.
  4. Close the lid. Vent to sealing position. Pressure cook or Manual mode for 8 mins. Allow natural pressure releasing.
  5. 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.

  6. Chill the lemon curd in the refrigerator to thicken further.
  7. This makes 1.5 cups of lemon curd
How to make Eggless Lemon Curd
  1. In a saucepan combine together the lemon juice and zest, butter, sugar and turmeric powder. Bring it to a boil on medium low flame
  2. Meanwhile, prepare the slurry - Mix together cornflour and water to make a slurry.
  3. Once the lemon juice comes to a boil, add this cornflour slurry and mix everything until it thickens.
  4. Transfer it a bowl. Add in the condensed milk and whisk until smooth.
  5. Chill in the refrigerator to thicken further.
  6. This makes 3/4 cups of lemon curd.

Recipe Video

Recipe 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.