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.
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.
Separate Yolks
Separate the yolks from the whites and save the whites for another recipe.
Zest Lemons
Zest 6 lemons and measure out ¼ cup of zest.
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.
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.
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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ANOVA
This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
Sous Vide Lemon Curd
Ingredients
Equipment
Method
- 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 juice1 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
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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.
Bryan says
Would the temperature be the same if using vacuum sealed bags?
Sarah Mock says
Thanks for the question Bryan.Yes. The temperature would be the same. I would suggest doing the water displacement to help get the air out of the bags.
Ann says
This recipe is outstanding….a great lemon flavor & smooth texture..
This was my first attempt at making lemon curd and it went well.
One question….a firm waxy crust about 1/4” formed on the top when it cooled.
Could this have been due to the quality of the butter. it was easily removed and didn’t change the wonderful taste of the curd.
Sarah Mock says
I am so glad you loved this recipe as much as I do! I am not sure about the crust...it might have to do with the amount of headspace there is in the jar. I try and keep as little headspace as possible in these. I hope that is helpful.
Mm says
Can you cook it longer to pasteurize? That’s a lot of curd to eat in 2 weeks!
Kathy says
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.
Sarah Mock says
Kathy, Thank you for the feedback! I have not frozen my lemon curd recently. It is great to have your firsthand experience. I appreciate you sharing with the group! Sarah
Hank says
Great recipe, all Sarah’s recipes are sensational.
Sarah Mock says
Aw! Thanks Hank. I appreciate the feedback. Sarah
Aenea says
I've made this sous vide lemon curd recipe and it worked great! You mentioned a rhubarb curd and I was wondering if you were willing to share the recipe.