Lemon Curd Tart
By :Instant Pot Holiday Cookbook by Heather Schlueter
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This tangy lemon tart is a refreshing alternative to heavier holiday desserts. You will need some prepared Lemon Curd and a 7-inch springform pan for this recipe.
Votes: 1
Rating: 3
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Graham Crackers, Lemon, Sugar
Prep Time 10 minutes
Cook Time 5 minutes
Servings
12 servings
Ingredients
FOR THE CRUST
  • Cooking Spray
  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 1/2 cup sugar
LEMON CURD
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 cup fresh lemon juice (using fresh lemon juice is well worth the effort here)
  • 1 tsp fresh lemon zest
FOR THE FILLING
  • 8 ounces prepared Lemon Curd (direction above)
  • powdered sugar for topping, sifted
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Graham Crackers, Lemon, Sugar
Prep Time 10 minutes
Cook Time 5 minutes
Servings
12 servings
Ingredients
FOR THE CRUST
  • Cooking Spray
  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 1/2 cup sugar
LEMON CURD
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 cup fresh lemon juice (using fresh lemon juice is well worth the effort here)
  • 1 tsp fresh lemon zest
FOR THE FILLING
  • 8 ounces prepared Lemon Curd (direction above)
  • powdered sugar for topping, sifted
Votes: 1
Rating: 3
Rate this recipe!
Instructions
TO PREPARE THE CRUST
  1. Spray the springform pan with the cooking spray. Set the pan aside.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the springform pan.
  3. Press the crust down with a flat object, such as the bottom of a small glass, allowing the mixture to come about 1/2 inch up the sides of the pan. Place the prepared springform pan in the freezer while you prepare the filling.
LEMON CURD
  1. In an ovenproof glass bowl, whisk together the eggs, egg yolks, and sugar until the mixture is well blended and the eggs have turned a light, pale-yellow color. Add the softened butter and whisk the mixture until the butter is well incorporated.
  2. Add the lemon juice and lemon zest to the bowl and blend it into the mixture. Cover the bowl very tightly with aluminum foil.
  3. Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water to the pot. Place the covered bowl on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 3 minutes.
  4. When cooking is complete, let the pot sit for 10 minutes, then turn the valve to the Venting to release any remaining pressure. Remove the lid and carefully lift out the bowl, using oven mitts.
  5. Remove the foil from the bowl. Whisk the curd until it is smooth. Spoon the curd into jars. Secure the lids and refrigerate the jars until you are ready to give them away.
TO PREPARE THE FILLING
  1. Whisk the prepared lemon curd until it is smooth. Pour the lemon curd into the prepared graham cracker crust in the springform pan and smooth it with a spatula. Cover the pan with aluminum foil. Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water. Place the springform pan on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
  2. When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and lift the springform pan from the pot, using oven mitts.
  3. Place the springform pan on a cooling rack and let the lemon curd tart cool to room temperature. Slide a knife around the inside of the springform pan to release the tart. Remove the springform rim. Using a thin spatula to slide underneath the crust, carefully transfer the tart to a serving platter. Top with the sifted powdered sugar and slice into 12 wedges.
  4. TIP: Short on time? You can buy a 7-ounce jar of lemon curd and use it in this recipe.
5 replies
  1. Nicole
    Nicole says:

    This recipe is a little confusing for those of us that haven’t made Lemon curd often, especially in the IP. First it talks about making lemon curd in the IP, putting it in jars and giving it away (lovely idea BTW) Then in the next part it talks about making the filling. So do you make the curd, cook it, let it cool and then put it in the tart and cook it again or get the curd ingredients mixed add it to the crust and cook it only once? Thanks

  2. Johan
    Johan says:

    This recipe description is pretty confusing. Looks like two recipes were mixed up or the lemon curd part was added twice? Also where are the jars coming from. The picture shows a tart.

  3. Johan
    Johan says:

    This recipe description is pretty confusing. Looks like two recipes were mixed up. Also where are the jars coming from. The picture shows a tart.

  4. Robin
    Robin says:

    Very frustrating. Followed exactly, assuming you pressure cook the lemon curd 3 minutes, wait 10 minutes. Then whisk and put in crust. Pressure cook 5 minutes and release immediately. So confusing, as others have said. My lemon curd was not firm after 3 minutes. I waited about 10 minutes, hoping it would thicken before putting in crust since one of the steps says to smooth the top. When I poured it into my chilled crust, it melted the butter and broke up the bottom. I then cooked in crust 5 minutes. When I removed, it was mostly liquid and there was no yellow color as the crust had dissolved into the curd. I have had in refrigerator about 2 hours and the curd is still unset. What a waste. I wish I had read the comments before making this. I don’t understand why whomever created this recipe has not responded to any of the comments.

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