https://www.copymethat.com/r/cSfNjN8Ve/1-lemon-curd-in-just-10-minutes-in-the-c/
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uklsAnR
cSfNjN8Ve
2024-05-07 14:35:49
(1) Lemon Curd in Just 10 Minutes in the Cosori Pressure Cooker
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Ingredients
- Kitchen Utensils Set (Silicon)
- (please note these are affiliate links, which helps support my channel - if you decide to purchase, you don't pay any extra)
- 2 (or 3) lemons
- 115g/½ cup of sugar
- 60g butter, unsalted & melted
- 3 medium (or 2 large) eggs
- Melt the butter and once cool, add the juice and zest of 2 lemons (if you’d like the lemon curd to be really tangy, add juice/zest of a 3rd lemon)
- add the sugar and then add 3 medium (or 2 large) eggs. Probably best to use an electric handheld whisk as it takes some time by hand. It will look separated for a while, but will come together.
- Pour the mixture into an ovenproof dish, cover with foil.
- In the Pressure Cooker, pop the trivet and 1 cup of water into the PC bowl and place the ovenproof dish inside.
- Pop the lid on and choose Pressure Cooker function, disable Keep Warm, ensure PC is on SEAL position.
- Click the time to 10 mins and press start.
- Once the PC has finished, leave it for 10 mins or so to naturally release.
- Once the 10mins+ are up, remove bowl carefully (it will be hot) and let the lemon curd completely cool.
- Whisk until a smooth consistency and pop into a pre-prepared jar.
- Pop sterilised airtight jar into the fridge, it will thicken further.
- Store lemon curd in the fridge for 1 to 2 weeks, can be frozen for a month or more, defrost in the fridge before using.
- You could use the lemon curd as filling for a cake, tart or pie, or simply spread on toast
- Makes approximately 300g
Steps
Directions at youtube.com
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