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Bright, rich, and creamy, this easy Instant Pot Lemon Curd is simply divine. Not only is it a cinch to make, but it also comes out perfectly every single time. Use this easy Instant Pot Lemon Curd as a pie or tart filling, in parfaits, or simply topped with whipped cream and fresh berries. 

I will never forget when I learned you could make lemon curd in the Instant Pot. Honestly, I was skeptical at first. I really didn’t think that it would turn out well. But then I made it…

…it was perfection the very first time.

Mind. Blown.

I’ve long been a fan of lemon curd. Or lime curd. Or orange curd. Or any other fruit curd.

Give me all the curd! LoL!

But I have to say that I am a wee bit partial to lemon. It’s such a classic flavor and the brightness of the lemon juice can boost any sour mood, no matter the time of year. Pssst, see what to did there? 😉

For me, lemon curd was a once in a while, only when I have a lot of time to slave over the stove, kind of treat. One of the earliest recipes that I shared on this blog was this lemon curd. I remember making this and thinking, boy, this is a lot of work. All the whisking and the risk of burning and the annoying lumps…

So curd was rarely made around here. 

Until the Instant Pot version came about that is. From that point on, lemon curd became a regular visitor to the sweet treat rotation.

Because it is so. darn. easy. so why not?

Easy Instant Pot Lemon Curd :: Gluten-Free, Grain-Free, Refined Sugar Free, Dairy-Free Option // deliciousobsessions.com

Equipment Needed for Easy Instant Pot Lemon Curd

While this recipe is delightfully easy to make, you will need to gather a few things before you get started. 

First, you will need an Instant Pot. If you don’t have one, check out this lemon curd recipe that can be made on the stovetop. And, by the way, if you don’t have an Instant Pot, why not? It’s still my favorite kitchen appliance after all these years.

Regarding texture, I find that an immersion blender gives you the best results. If you don’t have one, you can use a regular blender or a hand whisk. The end result likely won’t be quite as smooth with the whisk without running it through a fine-mesh strainer like this one but it will still be delicious. If you don’t have an immersion blender, I highly recommend it. I use mine all the time. This is the one I have and I’ve had it for FOURTEEN years as of the writing of this post and it’s still going strong!

You will also need a glass bowl or I use my glass Pyrex measuring cup. You don’t want to cook the lemon curd directly in the metal Instant Pot liner because it can end up tasting kinda funky from cooking in the metal.

Lastly, you will need the trivet that came with your Instant Pot. This will keep the curd elevated above the water and allow for even cooking. If you don’t have one, you can buy Instant Pot accessories for pretty affordable prices. This is the set that I purchased and I love it!

Notes About Easy Instant Pot Lemon Curd

As I’ve mentioned a gazillion times already, this recipe is a cinch to make. But I always get tons of questions about recipes so I try to get as many answered ahead of time as possible.

It’s easiest to make if your ingredients are at room temperature. This makes juicing your lemons so much easier and you get the most juice out of them too. Don’t forget to zest your lemons BEFORE you juice them

Why is my curd not bright yellow? The color of your final curd is going to depend on a couple of things. First, your eggs. Are they pastured eggs with bright orange yolks or are they conventional eggs, which tend to be much paler in color?

The second thing that impacts the final color is the butter. Is it grass-fed butter, which tends to be bright yellow in color, or is it conventional butter, which is typically very pale, almost white? Both of these things impact the color of your curd. 

For the sweetener, you can use any sweetener you like. I chose allulose to keep it sugar-free because it’s what I am currently liking (if you’re not familiar with allulose, check out my sugar-free salted vanilla bean caramel post where I talked all about it). You could use erythritol or one of the sugar alcohols but the flavor will be a little different due to the cooling effect these sweeteners have. I also find the sugar alcohols tend to run the risk of curdling certain things, so I never bothered trying it in this recipe. You could also use cane sugar, honey, etc. All will work fine in this recipe and it doesn’t matter if it’s granulated or liquid.

Can’t do butter? You can use vegan butter for this and it will work fine. I don’t recommend using coconut oil or any other fat because you really do need the butter flavor.

This curd is really thick and creamy. If you want a thinner curd, you could add a little more lemon juice and butter. But I personally prefer it really thick and rich like this.

Easy Instant Pot Lemon Curd :: Gluten-Free, Grain-Free, Refined Sugar Free, Dairy-Free Option // deliciousobsessions.com

How to Use Your Easy Instant Pot Lemon Curd

Well, if you actually have any leftover after tasting it off the spoon a million times (oh, wait, is that only me?!), there are a bunch of different ways to use it.

The easiest (and one of my favorite ways) to enjoy this lemon curd is to layer it with whipped cream or whipped coconut cream and top it with fresh berries. Yum!

You could also keep it classic and spread it on toast or these delicious blueberry lemon scones. Major yummo!

This recipe makes a really thick, creamy curd that you can easily use for a pie or tart filling. Bake up my easy coconut flour pie crust and pile this curd in there. Top with whipped cream and berries or berry sauce and you have a wowser of a dessert.

Spread this curd on a slice of this strawberry coffee cake. I love the flavor combo of strawberries and lemon. 

Use this easy Instant Pot Lemon Curd as a topping for my dairy-free vanilla bean cheesecake. Throw on some fresh berries or a drizzle of berry syrup for an extra pop of color and flavor.

Use it in place or the jam in my popular jam-filled thumbprint cookies. Just make sure you add the curd after the cookies are baked, not before.

Enjoy a schmear of curd on these lemon coconut blueberry macadamia nut muffins. I can’t seem to get away from the lemon, blueberry flavor combo, can I?

 And last, but certainly not least, add a nice dollop of these easy Instant Pot Lemon Curd to the top of a couple of scoops of my classic dairy-free vanilla ice cream for a fun and simple dessert.

Easy Instant Pot Lemon Curd :: Gluten-Free, Grain-Free, Refined Sugar Free, Dairy-Free Option // deliciousobsessions.com

Easy Instant Pot Lemon Curd

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Bright, rich, and creamy, this easy Instant Pot Lemon Curd is simply divine. Not only is it a cinch to make, it comes out perfectly every time. Use this easy Instant Pot Lemon Curd as a pie or tart filling, in parfaits, or simply topped with whipped cream and fresh berries. 


  • 5 whole eggs
  • 1/4 cup allulose or sweetener of your choice (you can use up to 1/2 cup if you want a really sweet curd)
  • 1/2 cup melted butter (make sure your butter is not super hot or you'll cook the eggs - you can also use vegan butter if you need)
  • 1/2 cup lemon juice (approx. 3-4 lemons)
  • 1/4 tsp. stevia (liquid or powder – optional, use if you want to boost the sweetness even more)
  • zest from 3-4 lemons


    1. Puree all the ingredients until smooth in a blender or using a hand immersion blender. I use my 4-cup glass Pyrex measuring cup with my immersion blender so that I don't have to transfer my mixture.
    2. If you used a blender, pour the mixture into a glass bowl. You don't want to cook this directly in the metal pot because it will end up tasting gross.
    3. Place the trivet in your Instant Pot and add 2 cups of water to the bottom.
    4. Place your glass bowl on the trivet and cover it with a piece of parchment paper. Covering it is not required, although it does help stop the condensation from dripping into the curd. 
    5. Seal the lid and pressure cook on high for 10 minutes. When the time is up, let it do a natural release for another 10 minutes.
    6. Remove the lid and take the glass bowl out. Careful! It's HOT!
    7. It's going to look a bit funky, like it's curdled, but have no fear! All you have to do is whisk it vigorously for and it will come together beautifully (or use your immersion blender again like I do). At this point, you can also strain it through a fine-mesh strainer if you want, but honestly, I skip this step because I don't think it's needed. The immersion blender gets out all the lumps.
    8. Let the curd cool on the counter for an hour or so and then whisk again once more before moving to the fridge.
    9. Enjoy!!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 196mgSodium: 187mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 6g

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