How to Make Lemon Curd in the Instant Pot

I just made lemon curd tonight but used 2 egg yokes and 2 whole eggs, 2/3 cup of lemon juice and 1 cup of sugar. It made enough to fill a pint Ball jar. Lemon curd made with only yolks produces a richer, slightly thinner curd. Curd made with whole eggs will be a little less rich and have a more spreadable consistency. Both are delicious,

6 Large egg yolks

1 Cup Granulated sugar

½ Cup lemon juice

Zest from 2 lemons

6 Tbls butter Melted

Directions at kindofdomestic.com

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