Ms. Mofet's Instant Pot Lemon Curd
Makes ≈ 2 cups
1/4 cup butter (half stick)
1 1/3 cup of sugar
3/4 cup fresh lemon juice (about 5 medium lemons)
1 tsp. grated lemon zest
3 large whole eggs and 1 egg yolk
Melt butter in microwave in a 4 cup measuring cup (for easy pouring).
Add sugar to melted butter and stir.
Stir in lemon juice, whole eggs, yolk and lemon zest. Mix well.
Pour into 3 - 1/2 pint (8 oz.) jars (do not over fill) put lids on and turn till just tight.
Add two cups of water to inner pot. Place jars on trivet or in a steam basket.
Lock lid and set valve to sealing.
Manual button, High Pressure, 9 minutes.
When cycle beeps completed allow 10 minutes rest time (NPR). After rest time do quick release.
When pin drops remove lid and 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 4 hours.
Ready to go into fridge
Added to homemade yogurt (made in the instant Pot)
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