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Many years ago I used to buy a raspberry lemonade custard dessert at a local grocery store each summer. It was incredibly tasty–so much so that I craved it between summers, which was the only time they carried it in the bakery. And then one day, they quit carrying the raspberry lemonade dessert altogether! Sadness.

Nothing says summer to me like the flavors of raspberry and lemonade combined. Oh my. I used to be one of those people that only ate overly dense chocolaty desserts, but not anymore. These days, I’m all about the sweet and sour combination in lemony desserts.

Here’s another thing I love. Instant Pot custards. Anything custard-like, that uses eggs to set, works beautifully in the Instant Pot–from flan to cheesecake and everything in between. It seemed like a very natural idea to try and incorporate my favorite flavors with my favorite cooking device and have Instant Pot Raspberry Lemonade Custard for dessert. This recipe is the result of that craving. And it’s that good.

The first step in this recipe protects the crust from moisture and overcooking. Prepare a 6-7″ springform pan by placing a padding of paper towels on the outside bottom, and then wrapping securely with tinfoil. Set aside. (You can kind of see that in the picture down with the step of putting the crust in.)

Combine the egg yolks and sugar together and beat until frothy, about 2 minutes. Add in the sweetened condensed milk and incorporate. I always worry I’m not getting it right with this step, so here is a picture of what the eggs look like as you add the sweetened condensed milk.

Next, add the raspberry juice. You can use fresh squeezed or buy pre-made as long as you can find 100% raspberry juice.

Now to bring it all together. Combine the graham cracker crumbs and butter to form the crust, and press down into the springform pan.

Pour the batter over the crust. Add 1 cup of water to the IP and add the trivet that came with it. Place the springform pan carefully on the trivet and secure the lid. Cook on manual for 15 minutes, then slow release. Dab the top of the dessert with paper towels to remove collected moisture. To finish up your Raspberry Lemonade Custard – place it in the fridge for 3-4 hours or overnight. Serve topped with whipped cream and raspberries.

Instant Pot Raspberry Lemonade Custard

Author: Amy Blevins

Ingredients

3 egg yolks
2 Tablespoons sugar
1-14 oz can sweetened condensed milk
1/2 cup strained raspberry juice (approximately 2-3 cups raspberries*)
2 Tablespoons lemon juice
1 cup graham cracker crumbs
4 Tablespoon butter, melted

Instructions

Prepare a 6-7″ springform pan by placing a padding of paper towels on the outside bottom, and then wrapping securely with tinfoil. Set aside.
Combine the egg yolks and sugar together and beat until frothy, about 2 minutes.
Add in the sweetened condensed milk, incorporate fully, then add the juices.
Combine the graham cracker crumbs and butter to form the crust, and press down into the springform pan.
Pour the batter overtop.
Add 1 cup of water to the IP and add the trivet that came with it.
Place the springform pan carefully on the trivet and secure the lid.
Cook on manual for 15 minutes, then slow release.
Dab the top of the dessert with paper towels to remove collected moisture.
Place in fridge for 3-4 hours, or overnight.

*To make the raspberry juice, place the raspberries in a cheesecloth and twist to form a sack. Squeeze over a bowl to release the raspberry juice. Or, place in a bowl and mash, then strain.