Instant Pot Raspberry Lemonade Custard

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  • 3 egg yolks
  • 2 Tablespoons sugar
  • 114 oz can sweetened condensed milk
  • 1/2 cup strained raspberry juice (approximately 23 cups raspberries*)
  • 2 Tablespoons lemon juice
  • 1 cup graham cracker crumbs
  • 4 Tablespoon butter, melted


  1. 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.
  2. Combine the egg yolks and sugar together and beat until frothy, about 2 minutes.
  3. Add in the sweetened condensed milk, incorporate fully, then add the juices.
  4. Combine the graham cracker crumbs and butter to form the crust, and press down into the springform pan.
  5. Pour the batter overtop.
  6. Add 1 cup of water to the IP and add the trivet that came with it.
  7. Place the springform pan carefully on the trivet and secure the lid.
  8. Cook on manual for 15 minutes, then slow release.
  9. Dab the top of the dessert with paper towels to remove collected moisture.
  10. 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.
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