Start by zesting your lemons. Make sure to only get the yellow part of the skin, as the white pith can introduce bitterness. Juice your lemons until you have about 2 cups of fresh lemon juice.
In a mixing bowl, combine the lemon zest, lemon juice, sugar, softened butter, eggs, and egg yolks. Whisk together until the mixture is smooth and well blended.
Transfer the mixture into a heatproof bowl that fits inside your Instant Pot. Use a trivet to elevate the bowl above the water. Add 1 cup of water to the bottom of the Instant Pot.
Seal the Instant Pot and set it to manual high pressure for 10 minutes. After the cooking time is up, allow for a natural release for about 10 minutes, then quick release any remaining pressure.
Once the pressure has fully released, carefully remove the bowl from the Instant Pot. Use a fine mesh strainer to strain the curd into a clean bowl. This step will ensure your lemon curd is velvety smooth.
Allow the lemon curd to cool to room temperature before transferring it to glass jars. Seal tightly and refrigerate. Your Best Instant Pot Lemon Curd is now ready to be enjoyed!
