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Tuesday, February 9, 2021

Sous Vide Lemon Curd

We have a nice harvest of lemons this year, so it was time to make Lemon Curd! I removed the zest and juiced one of our softball-sized lemons from our lemon tree. This one lemon had slightly more than a ½ cup of juice. I used my normal recipe but changed the cooking method from stovetop (see below) to Sous Vide. What a game-changer! No more standing and constantly stirring the curd in a double boiler for me! I simply mixed all the ingredients in a large measuring cup, poured the mixture into a Mason jar, set the jar in the water bath with the Precision Cooker, and walked away. One hour later, 1¾+ cups of Lemon Curd will be done and ready to cool before going into the fridge. 

  • ¾ cup fresh lemon juice
  • 1 tablespoon grated lemon zest (optional)
  • ¾ cup sugar
  • 3 large eggs
  • ½ cup salted butter, melted


Sous Vide Method:

  • Heat the sous vide precision cooker to 167°F/75°C.
  • While the precision cooker comes up to temperature, combine all the ingredients in a large measuring bowl with a pouring spout. 
  • Whisk until all the ingredients are thoroughly mixed.
  • Fill 2 half-pint Mason jars with the lemon curd mixture (Depending on the size of egg yolks, you may have more than 2 cups of curd. In this case, you can also use a quart Mason jar for the 2+ cups of curd.)
  • Place a lid and ring on top of the jars and make the ring finger tight.
  • Once the water bath is heated to the correct temperature, 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 for ten minutes.
  • Using an immersion blender Blend curd on high until fully emulsified, about 30 seconds to 1 minute. Then cool to room temperature and store in the refrigerator for up to 2 weeks.

Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.

Stovetop Method:

  • Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
  • Pour the lemon curd into a heatproof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold.

Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.

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