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–+ servings

Sous Vide Lemon Curd

Created by: Sarah Mock
A glass jar filled with smooth, yellow sous vide lemon curd sits on a white surface.
prep time5 minutes
cook time1 hour
total time1 hour 5 minutes
Makes 3 servings

Ingredients

  • 10 Egg Yolks
  • 6 whole Lemons (zested & juiced)
  • 1 Cup Fresh Lemon Juice
  • 1 ½ Cup Sugar
  • 1 ½ sticks Butter (melted and cooled)

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.

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