Lemon Curd is the Word

lemonsWhen life hands you lemons, make lemon curd. It’s seriously good stuff. Who knew?

Lemonade, lemon pudding, lemon meringue pie, lemon almost-anything. Love it. Oh, and Limoncello. Can’t forget Limoncello. But lemon curd has never been on my radar. First of all, curd. Can you honestly say that curd sounds even remotely appetizing? Let alone edible. The first thing that came to mind was ‘curds and whey’. And that didn’t turn out so hot for Miss Muffet.  I didn’t even know what lemon curd was but I decided I didn’t like it.

Which reminds me of a story about hummus. Another food that I had never tasted but was positive I didn’t like. Turns out I do. Go figure.  But back to the curd.

Enter the Instant Pot. Suddenly I’m seeing people online talking about making lemon curd in the IP. Debating the best methods, the best recipes. Good little addict that I am, I had to get me some of that too. So I read recipes and watched tutorial videos.  I weighed and decided the best approach. (Lord knows I overthink everything.)  I finally took the plunge and made a batch.

My first attempt was a half batch using two different recipes that I had cobbled together. I don’t know why. I just did. I didn’t know if it was going to work. I didn’t know if I was going to like lemon curd. I didn’t want to waste ingredients on something that might not be a sure bet. I filled a pint mason jar and an 8 ounce mason jar with my mix, put it under pressure, and hoped for the best. When I opened the cooker I had a slight bit of overflow from one of the jars. No tragedy. Note to self: Next time leave some head room in each jar.

I took a taste. LOVE. Now I’m addicted to lemon curd. (Side Bar: Why didn’t somebody ever say it’s lemon pudding? Or darn close to being lemon pudding. But no. Curd.) It’s so freakin’ easy to make. Especially in the pressure cooker. I hear you can make it on the stove top too. And stand there watching and stirring until the ingredients turn into lemon curd.

Standing and stirring isn’t my thing. Pressure cooking is ‘set it and forget it’. Plug and play. Ready to wear. Call it whatever you want. It. Is. Easy-peasy. I put lemon curd on cheesecake. I mix it in with plain yogurt. I eat it straight out of the jar with a spoon. Good stuff. Or course I have to make it all the time now. Remember how I decided I didn’t like it without ever tasting it? Yeah. There’s a life lesson in there somewhere.

This Old Gal’s recipe is the one I use. But I made one small change to the process. (I’m my mother’s daughter. See a recipe. Start changing it around.) Instead of letting the butter come to room temperature, I put cold pieces of butter and the sugar into the food processor together and turn it into buttery sand, if you get what I mean. No food processor? Use a hand mixer. You want to make sure the butter and the sugar are well incorporated with each other. Like buttery sand. Then I proceed according to the recipe.

A word of caution: When you’re told to tighten the jar lid just until it catches, please heed that advice.
But that’s another story for another day.

Pressure cooking is fast, easy, and fun! Please share!

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