Sous Vide Lemon Curd
Made from scratch, this Sous Vide Lemon Curd tastes way better than what you can find in a jar at the store! It’s smooth, creamy, tart, and sweet. Put it on anything you’d like from scones to pies!
Servings 8 servings
Heat a sous vide water bath to 180F degrees.
Whisk together the warmed lemon juice, lemon zest and sugar in a bowl.
Whisk in the melted butter.
Slowly whisk in the egg yolks.
Pour the mixture into a sealable ziplock bag.
Slowly place the bag in the water bath, using the water displacement method (see notes). Clip the bag to the side of the container.
Cook for 1 hour. Remove and shake the contents vigorously for 30 seconds.
Place in an ice bath and let it cool. Pour the mixture into sealed jars and store in the fridge.
- Using slightly warm lemon juice helps the sugar to dissolve. Make sure the lemon juice is just warm, not hot; otherwise the egg yolks will cook.
- Save the egg whites from the yolks to make meringue for lemon meringue tarts or meringue cookies.
- If you don't have a zester, you can carefully cut the skin off the lemon and dice it up finely.
- It's immensely easier to zest a lemon before juicing it.
- I don’t strain my lemon curd as the lemon zest is quite fine. However, if your zest is thick and you don’t want it in the curd, feel free to strain your lemon curd through a fine mesh strainer.
Serving: 2tablespoons | Calories: 221kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 8mg | Potassium: 42mg | Fiber: 1g | Sugar: 26g | Vitamin A: 459IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg