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Instant Pot Lemon Curd (Bitters)
This recipe started as my easy evolution of the old nutritional therapy trick: eating a whole lemon — peel and all — every day to support bile flow, detox, regulate blood sugar, improve the gut microbiome, reduce inflammation, and promote a healthy intestinal lining. I used to choke down preserved lemons when I was first diagnosed with Hashimoto’s… effective, yes, but let’s just say it wasn’t exactly a culinary highlight.
This version? Way better. Think zesty lemon curd meets digestive bitters. You pressure-cook the whole fruit to break down the pith and peel, then blend it into a smooth, tart-sweet curd that’s as therapeutic as it is snackable.
You can spoon it straight from the jar as a bitter tonic before meals, or swirl it with a drizzle of raw honey (or allulose if you’re watching carbs) into Greek or A2 yogurt for a treat that actually supports your gut and liver instead of working against them.
The peel is where the gold is — packed with limonene, polyphenols, and prebiotic fibers that help mop up toxins, regulate blood sugar, and keep digestion moving. Basically, it’s liver support disguised as dessert.
🍋 Why Lemon Peel Bitters Work
1. They train your digestion.
Bitters cue your body to wake up before a meal — signaling stomach acid, bile, and enzyme production. Think of it as pressing the “on” switch for your digestive system.
2. They love your liver.
Lemon peel is rich in limonene, a compound that supports phase I and phase II liver detox pathways. It helps your body break down and escort out toxins instead of just stirring them up.
3. They balance blood sugar.
That bitter edge slows glucose absorption and improves insulin sensitivity. It’s like giving your pancreas a personal assistant who actually reads your schedule.
4. They clean house in the gut.
The peel’s pectin and fiber bind to unwanted compounds in the intestines — mopping up leftovers from poor digestion, toxins, and even excess estrogen metabolites.
5. They taste like sunshine (almost).
Okay, it’s not cake — but when you blend the whole lemon into a smooth, tangy curd, you get all the benefits of lemon peel bitters with the joy of eating dessert.
Instant Pot Lemon Curd (Bitters)
A zesty, gut-loving lemon curd made from whole lemons — peel and all — for a tangy bitters-style digestive support.
Ingredients
- 8–10 whole lemons (seedless if possible, organic preferred)
- 2 cups filtered water (1 cup per batch)
- Optional: pinch of mineral salt
Instructions
- Wash lemons thoroughly. If not seedless, quarter and remove seeds.
- Place lemons and filtered water into the Instant Pot.
- Seal and pressure cook on High for 7 minutes. Let pressure release naturally.
- Drain most of the liquid, reserving some for blending.
- Transfer cooked lemons to a high-speed blender (like a Vitamix). Blend until smooth, adding reserved liquid as needed.
- Store in glass jars and refrigerate. Keeps for 1–2 weeks, or freeze for longer storage.
- Stovetop alternative: Simmer lemons covered in filtered water for ~2 hours, then drain and blend as above.