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A close-up side view of creamy lemon custard in a glass dish.
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Instant Pot Lemon Custard

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 250
A creamy and tangy lemon custard made effortlessly in the Instant Pot, perfect for a refreshing dessert.

Ingredients

Dairy and Sweeteners

  • 2 1/2 cups whole milk
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 tablespoon lemon zest (zest from about 2 lemons)
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 egg yolks egg yolks
  • 1 tablespoon butter
  • 1/4 cup lemon juice

Instructions 

  • Bring milk, sugar, cornstarch, salt, lemon zest to a boil, stirring constantly.
  • Whisk eggs and yolks; slowly add hot mixture, whisking to prevent curdling.
  • Whisk in butter, then add lemon juice; stir until smooth.
  • Divide into ramekins, cover with foil, and place in Instant Pot with water.
  • Cook on high pressure for 5 minutes, then quick release. Chill for 2 hours before serving.

Notes

Ensure to whisk continuously to prevent eggs from curdling.
Calories: 250kcal
Cost: $10
Course: Dessert
Cuisine: American
Keyword: lemon