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.
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.
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:
Lemon custard in the Instant Pot couldn't be easier! This tangy lemon dessert is perfect for Spring and Summertime. So light and refreshing!
- 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
Combine milk and lemon zest in a small saucepan. Over medium-high heat, bring to a boil, whisking constantly.
The milk will begin to boil up and become foamy. Stir for about 30 seconds and then remove from heat.
Allow to cool for about 15 minutes. Do not stir. Remove any skin that may have formed over the top.
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.
Beat together eggs, sugar, and lemon extract until sugar dissolves.
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.
Stir until smooth and creamy.
Pour equally into 4 8-ounce oven-safe ramekins, leaving about 1/2" space at the top. Cover each ramekin with aluminum foil.
Place trivet in Instant Pot and add 2 c. water.
Carefully place ramekins in the Instant Pot (3 on the bottom forming a triangle and 1 over the top in the center).
Place lid on Instant Pot and set tab to "sealing". Set to "manual" and set to "high pressure" for 8 minutes.
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.