Pressure Cooker Lemon Curd

..to piggy back off of my last recipe for Mandarin-Lime Curd, adding other spices and herbs is DELICIOUS. I loved both of these but I seriously couldn't stop eating the Lemon-Rosemary. There is something magical about rosemary with sugar. I LOVE rosemary in my cocktails and in short bread cookies, so obviously why not in this too?

You can make and store this right in the same container, how easy is that? My refrigerator is full of cute, colorful mason jars filled with this deliciousness!

Yield: 1 1/2 C

Author: Molly

Pressure Cooker Lemon Curd

Deliciously smooth lemon curd, right in your pressure cooker.

prep time: 7 Mcook time: 20 Mtotal time: 27 M

ingredients:

1/2 stick of melted salted butter
1 1/2 C Sugar
3/4 C of lemon juice
3 large eggs + 2 yolks
zest from 1 lemon

mix in options

Lemon-Rosemary- 1Ttsp finely chopped fresh rosemary (or dry, but measure whole and then crush into smaller pieces)
Lemon-Poppy- 1 1/2 tsp poppy seeds

instructions:

How to cook Pressure Cooker Lemon Curd

In your blender or food processor, add the melted butter, lemon juice and sugar. Blend on low, pulsing, until everything is well blended. Slowly add in the eggs, one at a time. for 3-4 pulses each. Mixture should look creamy yellow and smooth. Pour into a bowl and mix in the lemon zest and any mix ins.
In your pressure cooker, add 1 C of water, insert a steam basket or trivet. Pour your mixture into a mason jar and place the lid on but don't tighten. Just screw on enough so it won't fall off. Put the pressure cooker lid on and set the pressure cooker to Manual for 10 minutes. When the timer goes off, allow for 10 minutes natural pressure release.
Remove from the pressure cooker, stir, and allow to cool at least 20 minutes. Stir and then cover tightly. This will last up to 1 week. Keep refrigerated.

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.