Sous Vide Lemon Curd

5 from 2 votes

Sous Vide Lemon Curd is sweet, tart, smooth, and creamy! The perfect spread for scones, mini tarts, and on top of bread.

Prep Time5

Cook Time1

Total Time1 5

Course: Brunch, Dessert

Cuisine: English

Servings: cups

Calories: 2278kcal

Heat sous vide water bath to 180°F/82°C.
Rinse lemons under cold running water and pat dry. Using a microplane, remove the yellow zest from the lemons. Cut and squeeze the lemons and strain the juice. You should have about ⅔ cup.
Whisk together warmed lemon juice, lemon zest, melted butter, and sugar.
Whisk in egg yolks one at a time until incorporated.
Pour the mixture into a ziplock bag.
Slowly lower the bag into the hot water bath using the water displacement method. Clip the bag to the sides of the container.
Cook for 1 hour. Pass lemon curd through a fine mesh sieve into a medium bowl. Press a piece of plastic wrap directly onto the curd, and pierce a couple of holes to let the steam escape. Transfer to an airtight container and refrigerate for 4 hours.

You can freeze lemon curd for up to 3 months in a jar or airtight container.
Only remove the yellow zest from the lemons, not the bitter-white part.
Straining the lemon curd removes the lemon zest and any overcooked egg particles for a smooth consistency.
Chilling the lemon curd will take 4 hours in the refrigerator before the lemon curd is set.
If you don't mind the texture of lemon zest you can chill the lemon curd in an ice bath.