Sous Vide Lemon Curd

Whisk together the warmed lemon juice, lemon zest and sugar in a bowl. Whisk in melted butter. Whisk in egg yolks.

Pour in a zip lock freezer bag or vacuum sealable bag. 

Vacuum seal or use the water displacement method and place the bag in a 180F degree water bath. Cook for 1 hour.

Shake bag vigorously for 30 seconds then place in an ice bath and let cool.

Pour into sealable jars

Store in the fridge for up to 10 days or freeze for 6 months.

Full recipe