Instant pot lime curd is creamy and so delectable. It makes a wonderful topping for pancakes yogurt ice cream, cheesecake and more.  Sweet and tart this sugar-free lime curd can be used with most any low-carb dessert.  It is also Trim Healthy Mama-friendly!

What Is Instant Pot Lime Curd?

If you know what lemon curd is, then this recipe will be very familiar to you as well.  

Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine.

Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries.

Instant Pot Lime Curd (Low Carb, Sugar Free, THM-S)

Why Is It Called Curd?

The earliest mention of the term curd goes back to 1844 in The Lady’s Own Cookery Book by Lady Charlotte Campbell Bury.

The recipe is rather different though because the lemon curd is literally that; lemon acidulated cream to form curds which could then be separated from the whey through some cheesecloth.

What Do I Need To Make Instant Pot Lime Curd?

  • Instant Pot (6 or 8 quart is fine)
  • fresh squeezed lime juice
  • egg yolks
  • sweetener
  • butter
  • half-pint jars with lids
  • medium bowl
  • big whisk
  • mini whisk

How To Cook Lime Curd?

There are a couple ways to cook lime curd.

First, the “normal” way to make lime or lemon curd is to cook on the stovetop in a saucepan.

The second way to cook lime curd is quite possibly my favorite way.

The Instant Pot!!!

How To Cook Lime Curd In The Instant Pot?

What I love about this method is the fact that you just mix all the ingredients together in a bowl then simply pour into your 1/2 pint glass Mason jars.

It’s super easy and there’s no standing over the stove to stir!

After you mix all the ingredients in a bowl, pour evenly into two half-pint jars.

Next, you put the jar lids on as usual…just use the finger tight concept. That means you tighten the lid without holding on to the jar with your other hand.

Pour one cup of water in the inner liner stainless steel pot and set trivet at the bottom of pot.

Set your 2 little jars on top of trivet and close the lid.

Make sure the pressure valve is set on sealing, not venting!

Set timer manually to cook for 10 minutes.

Let your Instant Pot naturally release pressure (NPR) for 10 minutes then do a quick release (QPR).

Instant Pot Lime Curd (Low Carb, Sugar Free, THM-S)

My Cooked Lime Curd Is Watery

It may seem like your hot cooked lime curd is pretty liquidy when you first take it out of the Instant Pot.

Be patient though! Something magical happens next!

The “secret weapon” to get a creamy lime curd is to use a mini whisk and carefully whisk the lime curd right in its jar.

Always use an oven mit or towel to hold the hot jar so you don’t burn your fingers while whisking!

I do this method all the time and I promise you that it delivers the creamiest curd!

Instant Pot Lime Curd (Low Carb, Sugar Free, THM-S)

How To Store Lime Curd?

You should allow the jars of curd to cool on your counter top for atleast 30 minutes before placing the lids back on and putting them in the refrigerator.

Warm lime curd is phenomenal…just sayin’!

After it cools in the fridge overnight, it becomes thick and super good!

What Can I Eat With Lime Curd?

There are many ways to indulge in this sweet/tart, creamy treat!

You may enjoy topping a slice of low carb cheesecake with lime curd.

You could also add it to your Greek yogurt or top sweet bread and muffins.

If you’re not much into lemon or lime curd, you could make this berry compote! It goes well over the same desserts as curd.

Instant Pot Lime Curd (Low Carb, Sugar Free, THM-S)

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Yield: about 2 cups

Instant Pot Lime Curd (THM-S, Low Carb, Sugar Free)

Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1/2 cup fresh squeezed lime juice
  • 6 egg yolks
  • 6 Tablespoons THM Gentle Sweet
  • 6 Tablespoons melted butter

Instructions

  1. Pour 1 cup of water in the inner stainless steel pot of your Instant Pot.
  2. Place trivet in pot.
  3. Whisk all ingredients in a medium bowl until mixed thoroughly.
  4. Evenly pour the mixture into two 1/2 pint jars.
  5. Twist jar lids on finger tight.
  6. Place both jars on the trivet inside the stainless steel pot.
  7. Put Instant Pot lid on and make sure it is set on Sealing!
  8. Set manually for 10 minutes.
  9. When the time is up, allow it to natural pressure release for 10 minutes then do a quick release.
  10. Using oven mitts or towel, take out the hot jars and set on counter.
  11. Take the jar lids off carefully and whisk the hot mixture with mini whisk until creamy.
  12. Leave jars on counter to cool for 30 minutes.
  13. Put lids back on jars and place refrigerator.

Nutrition Information

Yield

16

Serving Size

2 Tablespoons

Amount Per Serving Calories 58Total Fat 6gProtein 1g

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