Lemon custard in the Instant Pot couldn’t be easier! This tangy lemon dessert is perfect for Spring and Summertime. So light and refreshing!
There’s nothing like topping off a delicious family dinner with a luscious dessert. This lemon custard is such a refreshing way to end a meal. It’s light and fragrant oh so divine! Your family and friends will love this recipe.
What is lemon custard?
Custard is generally made with milk or cream and egg yolk. It can be thick like a pie filling or thin like a sauce, and made with many flavors. Lemon is a particular favorite because the zest and freshness of the lemon pair nicely with the richness of the custard base.
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How to eat lemon custard:
This lemon custard recipe is super versatile and can be eaten a million different ways. Generally the custard is cooled after cooking and served chilled, perhaps with whipped topping. However, you could try it warm or hot. The texture and consistency will be more like a sauce, perfect for drizzling over ice cream or yogurt.
Custard topping ideas:
Although this classic custard tastes divine with just a bowl and a spoon, you can also try topping it with whipped cream, graham crackers, fresh fruit or meringue. It also mixes deliciously with oatmeal, yogurt or can be spread on toast or muffins.
Layering in the Instant Pot:
We love making this recipe in the Instant Pot or pressure cooker! It’s easy and there’s no need to constantly watch and stir over the stove. Be careful, however, when layering your ramekins. Our tried and true method is three ramekins on the bottom and one on top. If you’re doing more, just make sure to build up the stack like a pyramid so they are stable.
Gluten-Free Custard:
This recipe is naturally gluten-free so even those with dietary restrictions can enjoy a sweet treat after dinner.
How to Make Lemon Custard in the Instant Pot:
Instant Pot Lemon Custard
- 2 1/2 c. whole milk
- 2 tsp. lemon zest (zest from about 2 lemons)
- 4 eggs
- 2/3 c. sugar
- 1 tsp lemon extract
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Combine milk and lemon zest in a small saucepan. Over medium-high heat, bring to a boil, whisking constantly.
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The milk will begin to boil up and become foamy. Stir for about 30 seconds and then remove from heat.
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Allow to cool for about 15 minutes. Do not stir. Remove any skin that may have formed over the top.
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Pour milk through a fine strainer into a glass measuring cup (the kind with a pour spout will be easiest). This will allow the lemon zest and any milk curdles to be removed. Discard remains in strainer.
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Beat together eggs, sugar, and lemon extract until sugar dissolves.
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Carefully pour milk from the measuring cup a little at a time into the egg mixture, stirring constantly. Be sure not to pour too quickly so the eggs don't cook in the process.
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Stir until smooth and creamy.
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Pour equally into 4 8-ounce oven-safe ramekins, leaving about 1/2" space at the top. Cover each ramekin with aluminum foil.
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Place trivet in Instant Pot and add 2 c. water.
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Carefully place ramekins in the Instant Pot (3 on the bottom forming a triangle and 1 over the top in the center).
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Place lid on Instant Pot and set tab to "sealing". Set to "manual" and set to "high pressure" for 8 minutes.
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When the time is up, do a quick release and turn Instant Pot off. Allow ramekins to cool to room temperature and then place in refrigerator for a minimum of 2 hours.
More Lemon Recipes:
If you like this recipe, be sure to try some of our other delicious lemon desserts including our Mom’s FAMOUS Lemon Meringue Pie and our favorite Cream Cheese Lemon Bars!
Sue R says
Have you tried it with fresh lemon juice? I’m about to have lemons on my tree so would like to use them instead of extract. Any idea how much juice?
Favorite Family Recipes says
Instead of extract I would actually use more lemon zest. Just to give it more of a zing! You could use lemon juice but it might make it too watery. So fun that you have a lemon tree!!!
Mike says
Hi very new to cooking and instant pot but followed directions but took out of fridge and just have lemon flavoured milk help thx
Favorite Family Recipes says
I’m not sure I understand what the issue is here. The custard should be completely set when you take them out of the IP. Was it still liquid when you removed it from the Instant Pot?
Mike says
Hi left to cool in instant then put in fridge never did set up I did whisk with hand blender and never removed tinfoil until I checked at end thx
Heather says
Made this last night. Turned out great. I’m going to try a little more extract and zest next time though. The lemon flavor was too faint for me
Pat Hanna says
Do you remove them from Instant Pot to cool to room temperature? Have not tried the recipe yet as this was a question in my mind, thx
Favorite Family Recipes says
Yes, I carefully removed them with hot pads. Hope this helps!
NANCY PENCE says
Please, What is the capacity of the Instant Pot used for this recipe??? Something tells me that I’m going to with I’d purchased a larger IP.
Favorite Family Recipes says
I used the 6 Qt for this recipe. Hope this helps!
ellen says
I tried this recipe and although the custard did set up very nicely, it was not smooth. Yours looks very smooth like pudding. Mine turned out a little grainy and I don’t know what I did wrong. Could you help?
Favorite Family Recipes says
Hmmm, I’m not sure what could have happened. I can’t think of why it would be grainy. I will look over the recipe and if I can think of a reason for the graininess I will get back to you!
Amber says
Do you have cooking instructions for those of us who do not have an IP?
Favorite Family Recipes says
The instructions should be the same for any pressure cooker– not just an IP. Hope this helps!