Lemon Curd Recipe – Easy Instant Pot Indian Fusion Dessert

Last Updated on 2 months by Neha Deshmukh

Lemon Curd Recipe – Easy Instant Pot Indian Fusion Dessert

Hey everyone! If you’re anything like me, you absolutely adore a bright, tangy dessert. And let me tell you, this Instant Pot Lemon Curd is a game-changer. I first stumbled upon making curd in the Instant Pot when I was looking for a no-fuss way to get that perfect, silky smooth texture – and honestly, I haven’t looked back! It’s surprisingly easy, and the result is a vibrant, flavourful lemon curd that’s perfect for so many things. Plus, a little Indian twist makes it extra special.

Why You’ll Love This Recipe

This isn’t your grandma’s lemon curd (though grandma’s is great too!). This recipe combines the classic, sunshine-y flavour of lemon curd with the convenience of the Instant Pot. It’s incredibly quick – seriously, the cooking time is just 5 minutes! – and it delivers a beautifully smooth, creamy texture every single time. It’s also a fantastic way to impress your friends and family with a sophisticated dessert that doesn’t require hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up this delightful lemon curd:

• 3 large eggs
• 3 large egg yolks
• 1 cup sugar (approximately 200g)
• 1 tablespoon lemon zest
• 1 cup freshly squeezed lemon juice (approximately 240ml)
• 3 tablespoons butter (approximately 42g)

Ingredient Notes

The key to a truly amazing lemon curd is using high-quality ingredients. Don’t skimp on the lemons! Freshly squeezed lemon juice is essential – bottled juice just doesn’t have the same bright flavour.

And the butter? Oh, the butter! I love using a good quality butter here. For an authentic Indian touch, you could even experiment with using desi butter (homemade Indian white butter) – it adds a lovely richness and subtle flavour. Just be sure it’s unsalted. The zest is also important – it really boosts the lemon flavour.

Step-By-Step Instructions

Let’s get cooking! It’s easier than you think.

1. First, in a blender, combine the eggs, egg yolks, sugar, lemon zest, lemon juice, and butter. Blend until the mixture is mostly smooth. It doesn’t have to be perfectly smooth at this stage, the Instant Pot will work its magic.
2. Now, pour the mixture into an oven-safe glass container that will fit inside your Instant Pot. Cover it tightly with foil – this prevents condensation from dripping into your curd.
3. Add 1 cup (240ml) of water to the Instant Pot, then place the trivet inside. Gently set the glass container on top of the trivet.
4. Secure the lid on the Instant Pot, making sure the valve is closed. Pressure cook on high for 5 minutes.
5. Once the cooking time is up, let the pressure release naturally. This is important – don’t quick release!
6. Carefully remove the glass container from the Instant Pot. Give the mixture a vigorous stir. You’ll notice it transforms into a smooth, creamy, and utterly gorgeous curd.
7. Finally, chill the lemon curd in the refrigerator for at least a couple of hours before serving. This allows it to thicken up even more and the flavours to meld.

Expert Tips

• Don’t skip the natural pressure release. It’s crucial for achieving the right texture.
• Stir, stir, stir! A good stir after pressure cooking ensures a perfectly smooth curd.
• Patience is key. Chilling the curd is essential for it to set properly.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use an egg replacer for the eggs. There are some great options available these days!
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom powder to her lemon curd. It adds a warm, fragrant note that’s surprisingly delicious.
• Festival Adaptations: During Janmashtami, I sometimes use this lemon curd as a filling for Shrikhand – a traditional Indian yogurt dessert. It adds a lovely tangy twist!

Serving Suggestions

Okay, this is the fun part! Lemon curd is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• Spread it on warm scones with a dollop of clotted cream (or whipped cream!).
• Use it as a filling for pastries, tarts, or cakes.
• Spread it on Indian breads like Pav for a sweet and tangy treat.
• Simply enjoy it by the spoonful – no judgement here!

Storage Instructions

Leftover lemon curd can be stored in an airtight container in the refrigerator for up to 1 week. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the curd before sealing the container.

FAQs

Let’s tackle some common questions:

1. Can I make this lemon curd ahead of time?

Absolutely! You can make it up to 5 days in advance. The flavours actually develop even more over time.

2. What is the best way to prevent a skin from forming on the curd?

Pressing plastic wrap directly onto the surface is the best trick. It prevents air from reaching the curd and causing a skin to form.

3. Can this recipe be doubled or tripled?

Yes, you can! Just make sure your glass container is large enough to hold the increased volume. You may need to adjust the cooking time slightly – I’d recommend adding a couple of minutes for larger batches.

4. What kind of lemons work best for this recipe – Meyer lemons vs. regular lemons?

Both work! Meyer lemons are a bit sweeter and less acidic, so you might want to reduce the sugar slightly if using them. Regular lemons provide a brighter, more tart flavour.

5. Can I use lime juice instead of lemon juice?

You can, but it will change the flavour profile. Lime curd is delicious in its own right, but it won’t have the same classic lemon flavour.

6. What is the role of the egg yolks in this recipe?

Egg yolks are the key to the richness and creaminess of the curd. They provide the emulsification that holds everything together and creates that luxurious texture.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!