msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Instant Pot Lemon Curd
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Original Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot/liner is in base unit and gasket/ring is in lid and seated properly before beginning.
Be sure to add 1 C. water to inner pot/liner.
Place a trivet or a steam basket in inner pot/liner.
Makes ≈2-3 Cups
INGREDIENTS
1/4 C. butter (1/2 stick/4 TBSP.)
≈1 C. - 1-1/4 C. sugar (sweeten to your liking and to personal tartness)
3/4 C. fresh lemon juice (≈ 5 - 6 medium lemons)
3 large whole eggs and 1 egg yolk
1 tsp. grated lemon zest
Place butter, sugar and lemon juice in a 4 cup microwave safe glass measuring cup (for easy pouring).
Microwave on high 1 minute at a time; stirring after each minute. Until butter and sugar are melted.
Let cool to room temperature (if to hot it will cook the eggs).
Place eggs & yolk in a bowl and scramble well.
When sugar, butter & juice have cooled add eggs to measuring cup and use an immersion blender to completely break up and mix together eggs, yolk, lemon & sugar mixture. Or mix well by hand.
Stir in lemon zest.
Pour into 3 or 4 - 1/2 pt. (8 oz.) jars (DO NOT over fill, allow room for expansion) put lids on and turn till just finger tight. DO NOT over tighten lids.
Add 1 cup water to inner pot. Place jars on the trivet or in the steam basket.
Lock lid.
Depending on model:
- Set valve to sealing (Ultra Model self seals automatically).
- Press Start on Ultra Model.
Select Manual/Pressure Cook mode, High Pressure, 9 minutes.
When cycle is done (beep sounds) allow 10 minute natural pressure release (NPR). Then quick release (QR).
When pin drops remove the lid.
Select Cancel button.
Carefully remove jars to pot holders or cooling rack (DO NOT place directly on cold surface).
Open jars and stir well. Place lids back on and cool 20 minutes then refrigerate at least 4 hours.
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Original Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot/liner is in base unit and gasket/ring is in lid and seated properly before beginning.
Be sure to add 1 C. water to inner pot/liner.
Place a trivet or a steam basket in inner pot/liner.
Makes ≈2-3 Cups
INGREDIENTS
1/4 C. butter (1/2 stick/4 TBSP.)
≈1 C. - 1-1/4 C. sugar (sweeten to your liking and to personal tartness)
3/4 C. fresh lemon juice (≈ 5 - 6 medium lemons)
3 large whole eggs and 1 egg yolk
1 tsp. grated lemon zest
Place butter, sugar and lemon juice in a 4 cup microwave safe glass measuring cup (for easy pouring).
Microwave on high 1 minute at a time; stirring after each minute. Until butter and sugar are melted.
Let cool to room temperature (if to hot it will cook the eggs).
Place eggs & yolk in a bowl and scramble well.
When sugar, butter & juice have cooled add eggs to measuring cup and use an immersion blender to completely break up and mix together eggs, yolk, lemon & sugar mixture. Or mix well by hand.
Stir in lemon zest.
Pour into 3 or 4 - 1/2 pt. (8 oz.) jars (DO NOT over fill, allow room for expansion) put lids on and turn till just finger tight. DO NOT over tighten lids.
Add 1 cup water to inner pot. Place jars on the trivet or in the steam basket.
Lock lid.
Depending on model:
- Set valve to sealing (Ultra Model self seals automatically).
- Press Start on Ultra Model.
Select Manual/Pressure Cook mode, High Pressure, 9 minutes.
When cycle is done (beep sounds) allow 10 minute natural pressure release (NPR). Then quick release (QR).
When pin drops remove the lid.
Select Cancel button.
Carefully remove jars to pot holders or cooling rack (DO NOT place directly on cold surface).
Open jars and stir well. Place lids back on and cool 20 minutes then refrigerate at least 4 hours.
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