Y'know what can make a person feel fancy as heck? Lemon curd. It's just so very pinky-up, let's have some scones and pedicure our polo ponies, even though it's really quite simple to make. Just eggs, sugar, lemon juice and zest, butter, and some salt because every sweet thing should be legally required to have salt. It's like eating lemon meringue filling without all the fuss of crust and, like, meringue—which is a deeply weird substance. Y'know what's also hella great? Everything bagel seasoning, which is great on everything. So I made the two of them kiss like Barbie dolls. Keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page.
Instant Pot Lemon Curd
4 whole eggs plus 2 egg yolks
1 cup sugar
½ teaspoon salt
1 cup fresh lemon juice
Zest of 1 lemon
½ cup butter, cut into 4 pieces
2 tablespoons everything bagel seasoning
Whisk eggs until frothy, then whisk in sugar, salt, lemon juice, and lemon zest. Pour into bowl, cover tightly with foil. Pour 1 cup water into Instant Pot, put trivet in place, and the bowl atop that. Cook on high pressure for 1 minute, then let it naturally release for 10 minutes.
Remove bowl from Instant Pot. The contents will look lumpy, but do not fear. Whisk them until smooth, and then whisk in butter, a quarter at a time. When the butter is thoroughly incorporated, stir in everything bagel seasoning. The curd will thicken as it cools. Let it cool in the refrigerator for about 4 hours and stir again before serving.