✤1/3 cup (64g) + 2 tsp (8g) sugar
✤2 tbsp unsalted butter, room temperature
✤2 large egg yolks
✤1 lemon, zested
✤3 tbsp fresh lemon juice
✤Pinch of salt
✤1/2 cup heavy whipping cream
❖In a heat-proof bowl that will fit in the inner pot of an instant pot, beat the sugar & butter until light and fluffy.
❖Add the egg yolks and beat until combined. Add the zest, juice & salt and beat to combine; the mixture will appear grainy. Cover the bowl with foil.
❖Add 1 cup water to the inner pot of the cooker. Place a trivet in the pot, then place the bowl on top. Lock the lid into place. Select Pressure Cook, adjust to high and time to 10 min. After cooking, let the pressure release naturally 10 min, then quick release.
❖Unlock lid, remove bowl, then remove foil. Mixture will appear clumpy and curdled. Whisk curd mix until smooth. Place a fine-mesh strainer over a medium bowl and pour the curd through it, pressing down with a spatula, pressing the curd through, leaving behind any zest or curdled egg. Cover with plastic wrap, pressing it down on top of the curd to prevent a skin. Refrigerate 2 hours.
❖Whip the cream until stiff peaks are formed. Add 1/3 of whip to the curd and fold in gently. Repeat with another 1/3, then final 1/3.
❖Serve immediately or chill, covered, up to overnight.
