Lemon Curd

JAR METHOD:

1. Add the lemon zest into a mixing bowl.
2. Add the sugar and butter, mix with a mixer, cream together. It will be lumpy.
3. Add the eggs, egg yolks and lemon juice. Mix together (the mixture will look like curdled milk).
4. Pour into small yogurt jars or mason jars (do not fill more than 3/4 of the way).
5. Pour 1 cup of water into the Instant Pot, place the trivet inside, then place the jars on top of the trivet. Cover each jar with aluminum foil.
6. Close the lid and pressure cook at High Pressure for 10 minutes + Natural Release for 10 minutes, then do a quick release to finish.
7. Carefully remove the hot jars of curd.
8. Open each jar and stir the lemon curd with a fork or very small whisk until it comes together and is creamy. Continue until all jars have been stirred.
9. After the jars are cool enough to touch, place them in the fridge to firm up more.
10. Decorate the jars to use as gifts or simply enjoy!

POT-IN-POT METHOD:

• Add all the ingredients to an oven-safe glass dish that fits into your Instant Pot; whisk to combine. Cover with foil and place on the trivet inside the Instant Pot.
• Close the lid and turn the valve to Sealing.
• Press Manual or Pressure Cook (depending on your model) and use the arrows to select 10 minutes. It will take about 5-6 minutes to come to pressure.
• Once it beeps that the 10 minutes are done, do a natural pressure release for 10 minutes (do nothing).
• After the 10-minute natural release, do a quick release (a few seconds).
• Very carefully (it will be really hot) remove the bowl of lemon curd from the Instant Pot.
• Remove the foil and mix really well. It will look a bit separated at first and will most likely have a few pieces of cooked egg white - this is okay.
• Pass the well-mixed lemon curd through a fine-mesh sieve to catch the cooked egg whites; discard them.
• Transfer the lemon curd to a glass jar, cool on the counter for about 10-20 minutes, then refrigerate until fully chilled. It will thicken as it cools.

Notes: Lemon curd will last 1 to 2 weeks in the fridge. For longer storage, process 1/4- or 1/2-pint jars in a boiling water bath for 15 minutes; sealed jars keep in the refrigerator for 3 months until opened (after opening, 1 to 2 weeks). For a sugar-free version, replace the sugar with 1/3 cup of chosen sugar-free sweetener (taste-test depending on brand).