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Sous Vide Lemon Curd

Lemon curd is a sweet and sour, jam-like condiment that is great on pastries and tarts and can even be worked into savory dishes. Although you can now buy lemon curd in most supermarkets, the homemade version doesn't contain any preservatives or artificial flavors. Using sous vide to make it takes a lot of the guess work out of the process and makes it a very hands-off dish. This recipe makes a thick curd, for a thinner one just reduce the gelatin by about 50%.

This is a wonderfully versatile item to have on hand or to give as a hostess gift. If your idea of dessert involves lemon, then curd has lots of possibilities. It is also great lightened with creme fraiche or mascarpone and served with fresh berries. For a change of pace, try substituting blood orange juice or tangerine juice for the lemon -- equally delicious!

Lemon curd

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 recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Lemon Curd

  • Published: April 14, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 4 Hours
  • Cooks: 165°F (73.9°C) for 45 to 60 minutes
  • Serves: 4 to 8 as a side

Sous Vide Lemon Curd Ingredients

For the Lemon Curd

3 large eggs
1/2 cup sugar
1/4 cup fresh squeezed lemon juice
2 tablespoons lemon zest
4 tablespoons butter, melted
11/2 teaspoons gelatin (7.2g)

Sous Vide Lemon Curd Instructions

For the Lemon Curd

At least 4 hours before serving

Preheat the water bath to 165°F (73.9°C).

Place all of the ingredients into a sous vide bag, seal, and place in the water bath. Cook for 45 to 60 minutes.

Once cooked, remove from the water bath, pour into a blender and process until fully emulsified. Let cool, or chill in an ice bath, and then pour into a container to set and refrigerate until ready to use. It will last 1 to 2 weeks in the refrigerator. For a pudding-like consistency you can blend the set curds.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Sous Vide Lemon Curd

PT240M Ingredients: 3 large eggs 1/2 cup sugar 1/4 cup fresh squeezed lemon juice 2 tablespoons lemon zest 4 tablespoons butter melted 11/2 teaspoons gelatin (7.2g)
4.45 stars - based on 20 reviews
Sous vide lemon curd is a great way to make the traditional dish easy to use and guarantee success every time!
1 Serving