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Lemon Curd

These 2 sweet dessert recipes are by Pam McKinstry of SVKitchen.com. The first one is how to make the Sous Vide Lemon Curd. The second one following it is how to make Iced Lemon Curd Mousse out of the lemon curd. Both simple and oh, so tasty!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Lemon Curd you can check out the following.

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Sous Vide Sous Vide Lemon Curd

  • Published: May 3, 2012
  • By Pam McKinstry
  • Prep Time: 15 Minutes
  • Total Time: 1 Hour
  • Cooks: 180°F (82°C) for 45 Minutes
  • Yields: 1.25 cups per jar

Ingredients for Sous Vide Lemon Curd

  • For the Sous Vide Lemon Curd

  • 3 large eggs
  • 1/2 cup sugar
  • 1/3 cup fresh squeezed lemon juice, preferably from Meyer lemons
  • 4 tablespoons salted butter, melted

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Cooking Instructions for Sous Vide Lemon Curd

For the Sous Vide Lemon Curd

At least 1 hour before serving

Preheat the water bath to 180°F (82°C).

Sterilize a 1-pint glass canning jar, lid, and ring; set aside.

Place the eggs and sugar in a mixing bowl and beat with a hand mixer until the sugar dissolves and the mixture thickens slightly, about 2 minutes. Whisk in the lemon juice and melted butter. Do not overbeat or the mixture will be frothy. Pour the curd into the prepared jar, filling to the brim. Seal the jar and immerse in the water oven.

Cook for 45 minutes, then remove the jar from the water. Open the jar lid and stir the curd with a spoon for 1 minute. The curd loses some volume as it thickens, so the cooked quantity is about 1¼ cups. Place the open jar in a bowl of ice and water and let cool. To store, reseal the jar and refrigerate for up to 2 weeks.

Iced Lemon Curd Mousse

Serve this refreshing iced dessert in small glasses to show off the pretty color of the swirled lemon curd and cream. Although they're perfectly delicious served cold from the refrigerator, I like to freeze the mousses for about an hour before I serve them. The mixture doesn't harden, but it does get ice-cold. If you have lemon curd on hand, this makes a quick and easy yet elegant finish to a meal.

Iced Lemon Curd Mousse

  • Published: May 3, 2012
  • By Pam McKinstry
  • Prep Time: 15 Minutes
  • Total Time: 30 Minutes
  • Serves: 4

Ingredients for Iced Lemon Curd Mousse

  • For the Iced Lemon Curd Mousse

  • 1.25 cups Lemon Curd
  • 3/4 cup heavy (whipping) cream
  • Grated zest of 1/2 lemon
  • 3 ginger snaps or lemon shortbread cookies, crushed

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Cooking Instructions for Iced Lemon Curd Mousse

For the Iced Lemon Curd Mousse

Place ¾ cup of the lemon curd in the bowl of a mixer (reserve the rest); add the cream and lemon zest. Beat on high speed until the mixture holds soft peaks.

Spoon a tablespoon or two of the mixture into each of 4 small glasses or cups, then add a tablespoon of lemon curd, cover with some more mousse, followed by more lemon curd to create a layered effect. Cover with plastic wrap and refrigerate.

The mousse will keep, refrigerated, for up to 3 days. About an hour before serving, transfer the cups to the freezer. When the mouse is ice-cold but still soft and creamy, garnish each portion with some of the cookie crumbs and serve.

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Lemon Curd

PT45M 1 ⅓ cups per can Ingredients: 3 large eggs ½ cup sugar ⅓ cup fresh squeezed lemon juice preferably from Meyer lemons 4 tablespoons salted butter melted 1¼ cups Lemon Curd ¾ cup heavy (whipping) cream Grated zest of ½ lemon 3 ginger snaps or lemon shortbread cookies crushed
4.5385 stars - based on 39 reviews
This recipe makes a lemon curd that can be turned into a quick and easy iced lemon curd mousse - a deliciously elegant, yet refreshing finish to any meal.
1 Serving