Pressure Cooker Lemon Curd

Instructions:

In a 4-cup heatproof dish, blend all ingredients together until very well mixed (an immersion blender works great for this).

Put about 1 cup of water and a trivet into the pot of the pressure cooker. Place the dish with the curd on the trivet and cover with a piece of parchment paper.

Lock the lid in place, set the valve to pressure, and cook on high pressure for 10 minutes. Once done, let naturally release for 10 minutes then quick release and remaining pressure.

Remove the curd from the pot. It will look split. Use a whisk or immersion blender again to whisk until smooth. If you want a smoother curd, run through a strainer to remove the zest. Cool on the counter for half an hour then whisk again.

Curd may be refrigerated for up to one week.