Sous Vide Lemon Curd Recipe | Savoring The Good®

Lemon curd is a custard-like mixture made from fresh lemon juice, sugar, butter, and egg yolks and used as a filling or spread. With this sous vide lemon curd recipe there is no stirring, straining or arm cramps.

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When Life give you lemons, make lemon curd

Be sure to check out my complete collection of sous vide recipes.

This recipe is outstanding….a great lemon flavor & smooth texture..
This was my first attempt at making lemon curd and it went well.

★★★★★ ~ Ann

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How to make lemon curd using sous vide.

This lemon curd recipe is cooked in mason jars. Seriously the silkiest lemon curd I have ever made. There was no need to pass this through a fine-mesh strainer to get our any coagulated egg bits.

Heat Sous Vide

Heat the sous vide to 167 °F / 75 °C.

12 egg yolks, separated from the white and placed in a bowl.

Separate Yolks

Separate the yolks from the whites and save the whites for another recipe.

6 zested lemons, lemon zest in a white bowl, microplane zester with lemon zest

Zest Lemons

Zest 6 lemons and measure out ¼ cup of zest.

lemon zest blended in a food processor with shite sugar to make a lemon sugar for curd.

Blend Sugar

In a food processor, blend the sugar and the lemon zest until the sugar is a fine powder and the zest has infused the sugar.

Add Lemon Juice

With the food processor running, pour in the 1 cup of fresh lemon juice.

Add Yolks

Add the egg yolks, one at a time, allowing each one to incorporate fully.

Add Melted Butter

While the food processor is still running, pour the melted and cooled butter into the yolk/lemon juice mixture.

Strain

Strain the mixture through a super fine mesh strainer to help remove any foam.

Fill

Fill half pint jelly jars with the lemon curd mixture.
Place a lid and ring on top of the jars and make the ring finger tight.

Cook For 1 Hour

Once heated, carefully lower the jars into the water with a jar lifter. Make sure there is water completely surrounding the jars.

Cool

Carefully remove from the water and allow to rest to cool to room temperature and then store in the refrigerator for up to 2 weeks.

Freezing Tip:

I've made lemon curd before and froze whatever I didn't give away. It kept for months in the freezer and was easy to scoop out while still frozen. The remainder was returned to the freezer.

★★★★★ ~ Kathy

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Why is the sous vide method better than the traditional cooking method?

The sous vide cooking method will keep the ingredients at a constant temperature, cooking the curd smooth as silk. Plus there will not be overcooking of the egg yolks because the water is kept at a constant temperature.

What can I do about the foam that forms on the curd when it is in the food processor?

If there is still a bit of foam or bubbles on the top of the lemon curd, and it bothers you, firmly rap the jars on the counter to pop the bubbles. Or you can use a kitchen torch to quickly remove them. Neither of these options is necessary, it is more about getting a smooth texture from top to bottom.

What is lemon curd used for?

Lemon curd is known as being served at tea time with scones, in tarts, or in the filling of layer cakes. But don't forget to use lemon curd as a filling for crepes, on top of pancakes or waffles or even used to fill cookies.

What is the difference between lemon curd and lemon pie filling?

Lemon pie filling is usually thickened with flour or cornstarch while lemon curd is thickened by tempering egg yolks, lemon juice, and zest. Lemon curd is similar to pie filling but the texture is smoother, thicker and the lemon flavor is more intense.

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Sous Vide Lemon Curd

Sarah Mock

5 from 3 votes

With the help of sous vide, you can make smooth as silk lemon curd. My sous vide lemon curd recipe is cooked in mason jars.

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A glass jar filled with smooth, yellow sous vide lemon curd sits on a white surface.

1 5

3 servings

Ingredients

Instructions

Separate the yolks from the whites and save the whites for another recipe.
10 Egg Yolks
Zest 6 lemons and measure out ¼ cup of zest.
6 whole Lemons
In a food processor, blend the sugar and the lemon zest until the sugar is a fine powder and the zest has infused the sugar.
1 ½ Cup Sugar
With the food processor running, pour in the 1 cup of fresh lemon juice
1 Cup Fresh Lemon Juice
Add the egg yolks, one at a time, allowing each one to incorporate fully.
While the food processor is still running, pour the melted and cooled butter into the yolk/lemon juice mixture.
1 ½ sticks Butter
Strain the mixture through a super fine mesh strainer to help remove any foam.
Fill half pint jelly jars with the lemon curd mixture.
Place a lid and ring on top of the jars and make the ring finger tight.
Heat the sous vide to 167 °F / 75 °C.
Once heated, carefully lower the jars into the water with a jar lifter. Make sure there is water completely surrounding the jars.
Cook for 1 hour.
Carefully remove from the water and allow to rest to cool to room temperature and then store in the refrigerator for up to 2 weeks.

Nutrition

Sous Vide

French

published Jan 18, 2018

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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