• 1 stick butter, softened
  • 1 cup sugar
  • 4 extra large eggs, room temperature
  • 3/4 cup fresh squeezed lemon juice
  1. Cream together softened butter and sugar.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Mix in lemon juice at the end.
  4. Put 2 cups of water in the IP, place trivet in the bottom.
  5. Pour lemon curd into jars, leaving 1/2 to 3/4" headspace.
  6. Apply lid but do not over-tighten.
  7. Place jars on the trivet in the IP.
  8. Use Manual pressure for 10 minutes, 10 minutes NPR.
  9. Remove from IP, let cool slightly.
  10. Remove lid and give a good stir while still fairly hot to give it a
  11. creamier texture and to work in any butter that may have separated.
  12. Add lemon zest if desired.
  13. Cool 20 minutes then refrigerate and enjoy!
  • *I used four 6 oz jars