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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.
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.
If you love lemon curd you are going to want to add this Lemon tart and this rhubarb curd to your recipe box! Be sure to check out my complete collection of sous vide recipes.
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- Want To Save This Recipe?
- Sous Vide Lemon Curd
- Why is the sous vide method better than the traditional cooking method?
- Lemon Curd Ingredients:
- What is lemon curd used for?
- What is the difference between lemon curd and lemon pie filling?
- What can I do about the foam that forms on the curd when it is in the food processor?
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
- Comments
Sous Vide Lemon Curd
Lemon curd is a custard-like mixture made from fresh lemon juice, sugar, butter, and egg yolks and used as a filling or spread. There is a lot of specific temperatures that need to be met and a lot of arm work can go into whisking lemon curd. With this sous vide lemon curd recipe there is no stirring, straining or arm cramps. If you don't have a sous vide circulator, you can check out my recipe for a traditional lemon curd recipe.
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.
This recipe is outstanding….a great lemon flavor & smooth texture..
This was my first attempt at making lemon curd and it went well.
★★★★★ ~ Ann
Lemon Curd Ingredients:
- Egg Yolks
- Lemons (zested & juiced)
- Lemon Juice, fresh squeezed
- Sugar
- Butter, melted and cooled
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 whilelemon curdis thickened by tempering egg yolks, lemon juice, andzest. Lemon curdis similar topie fillingbut the texture is smoother, thicker and the lemon flavor is more intense.
More sous vide dessert recipes:
- Sous vide oreo cheesecake
- Sous vide peanut butter cheesecakein jars
- Turtle cheesecake
- Grasshopper cheesecake
- Homemade clotted cream
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.
Sous Vide Lemon Curd Printable Recipe:
📖 Recipe
Sous Vide Lemon Curd
Sarah Mock
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.
4.49 from 122 votes
Print Recipe
Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 5 minutes mins
Cook time for the recipeCook Time 1 hour hr
total time to prep and cook the recipe.Total Time 1 hour hr 5 minutes mins
Course Sous Vide
Cuisine French
Makes 3 servings
Per Serving 1064 kcal
Ingredients
Instructions
Separate the yolks from the whites and save the whites for another recipe.
10 Egg Yolks
Zest 6 lemons and measure out¼ cup of zest.
6 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 Cups 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 to167 °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.
Video
Nutrition
Serving: 0.5cup | Calories: 1064kcal | Carbohydrates: 128g | Protein: 13g | Fat: 63g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 769mg | Sodium: 398mg | Potassium: 463mg | Fiber: 6g | Sugar: 108g | Vitamin A: 2330IU | Vitamin C: 146mg | Calcium: 153mg | Iron: 3mg
Nutrition Disclosure
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
More Ultimate Collection of Sous Vide Recipes
- Sous Vide Filet Mignon
- Beef Liver And Onions Recipe
- Best Sous Vide Beef Recipes
- Best Sous Vide Brisket Recipe (24 Hour Smoked Brisket)
About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Ann
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.Reply
Sarah Mock
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.
Reply
Mm
Can you cook it longer to pasteurize? That’s a lot of curd to eat in 2 weeks!
Reply
Hank
Great recipe, all Sarah’s recipes are sensational.Reply
Sarah Mock
Aw! Thanks Hank. I appreciate the feedback. Sarah
Reply
Aenea
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.
Reply
