Instant Pot Lemon Curd

1 stick butter, softened

1 cup sugar

4 extra large eggs, room temperature

¾ cup fresh squeezed lemon juice

Cream together softened butter and sugar.

Add eggs, one at a time, mixing well after each addition.

Mix in lemon juice at the end.

Put 2 cups of water in the IP, place trivet in the bottom.

Pour lemon curd into jars, leaving ½ to ¾" headspace.

Apply lid but do not over-tighten.

Place jars on the trivet in the IP.

Use Manual pressure for 10 minutes, 10 minutes NPR.

Remove from IP, let cool slightly.

Remove lid and give a good stir while still fairly hot to give it a

creamier texture and to work in any butter that may have separated.

Add lemon zest if desired.

Cool 20 minutes then refrigerate and enjoy!

*I used four 6 oz jars

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