Lemon curd

By duckieq

Ingredients

• (6 TBL) Unsalted Kerrygold Butter
• (1 cup) Sugar
• 2 large Eggs
• 2 large Egg Yolks
• (2/3 cup) Lemon Juice
• 1-2 tsp Lemon Zest grated
• 3 Half Pint Mason Jars

Preparation

Step 1

In the bowl of food processor (or with an Immersion Blender), mix the butter and sugar for about 2 minutes, or until completely smooth. Slowly add the eggs and yolks and mix for just 1 minute.
Add the lemon juice and mix to combine. The mixture will look curdled, but it will smooth out as it cooks.
Divide Mixture into Mason jars and place the lids, turning until the lid catches, but not super tight.
Place 1.5 cups of water in the Pressure Cooker and place a trivet inside. Place Mason jars on top of trivet
Lock on lid and close the Pressure Valve. Cook on high heat for 10 minutes.
When Beep is heard, allow a 10 minute Natural Pressure Release.
Remove jars from Pressure Cooker and carefully open. Add in the Lemon Zest and stir into the curd, until very smooth. Place lids on Curd and tighten just until the lid catches.
Allow to cool for 25 minutes and then place in the refrigerator overnight. Curd will thicken as it cools.