Instant Pot Lemon Custard Cups are a tangy, light and refreshing treat, perfect for spring and summer! So easy to make in the Instant Pot!
Instant Pot Lemon Custard Cups
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! I love to bring a tray of these adorable custard cups outside while my family relaxes on the back patio after dinner. The warm spring breeze wafts over us as we watch the kids play on the grass and we linger over bites of luscious lemony custard, often topped with a dollop of whipped cream. Wherever you eat this yummy treat, our family and friends love this recipe, and I know you and yours will too!
Tips for this Lemon Custard Recipe
- This recipe is naturally gluten-free so even those with dietary restrictions can enjoy a sweet treat after dinner.
- 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.
- 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.
- 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. Mix it with oatmeal, yogurt or 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.
More Lemony Desserts
If you like this recipe, be sure to try some of our other delicious lemon desserts:
- Lemon Meringue Pie
- Cream Cheese Lemon Bars
- Raspberry Lemon Jello Poke Cake
- Lemon Buttermilk Cupcakes with Lemon Cream Cheese Frosting
- Sour Cream Lemon Pie
How to Make Instant Pot Lemon Custard
Ingredients
- 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
- 1 tablespoon butter
- 1/4 cup lemon juice
Instructions
- In a medium-sized saucepot, bring milk, sugar, cornstarch, salt, lemon zest and salt to a boil, stirring constantly.
- Once the mixture comes to a boil, remove from heat.
- Combine 2 eggs and 2 egg yolks in a mixing bowl. Slowly add the hot lemon custard mixture a little at a time to the egg mixture, whisking constantly. This will prevent the eggs from cooking.
- Whisk in butter until melted, then add lemon juice. 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 cups 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 5 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.
Equipment
- Instant Pot Pressure Cooker
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!
Lydia says
Mine tasted like eggs, not much lemon flavor.. was so bummed… first try at a custard, am I just expecting it not to taste like eggs?? Should it?? Lol
Favorite Family Recipes says
It shouldn’t really taste like eggs.. my guess is that it was probably overcooked? You can always add more lemon if you feel like it needs more zesty flavor!
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!
Ddonna says
I don’t have ramekins. If I make this in the ceramic dish that fits inside, would i increase the time?
I’ve make cheesecake and frittata in the ceramic dish with success.
Favorite Family Recipes says
It really depends on the size of the ceramic dish. What size would you be using? how much can it hold?
monica lai says
can you make this recipe without a pressure cooker?
Erica Walker says
We haven’t made this specific recipe without a pressure cooker so I’m not how to direct you otherwise. If you try it in the oven, just be sure to check them often (after 20 minutes or so). Hope this helps!
Xarophti says
If you bake these in the oven, I would follow standard egg custard procedure & bake them in a water bath (in a larger deep baking dish with very hot water filled to within 1/2” of the tops of the ramekins). I suggest 350° F for 25 – 30 minutes.
Erica Walker says
Thanks! This is a great tip!