Making homemade lemon curd has never been easier than it is using the sous vide method! No whisking required. Sous vide lemon curd takes all the work out of the process and, even better, it tastes incredible.
Lemon curd is one of my all time favorite desserts. You’ll find a variety of curd recipes on my other blog, Savory Simple, including classic lemon curd, lemon sage curd, and grapefruit curd ice cream. The combination of sweetness and acidity make it a perfect treat all year round, one that can be used in so many ways, including as a cupcake filling, a pie filling, or simply as a spread on biscuits (I also like to eat it with a spoon).
Traditionally, curds can be a bit tedious to prepare, requiring around 20 minutes of whisking over a hot stove. It’s like the risotto of desserts. With the sous vide method, the ingredients are simply combined in a blender and then cooked in a water bath with an immersion circulator.
While it takes longer to cook, there’s almost no effort involved.
How to Make Sous Vide Lemon Curd
Blend on low to medium-low speed until just combined, avoiding higher speeds to prevent the mixture from frothing up (there will still be some foam after blending).
Pour into a freezer bag and press out as much air as possible (pressing the top of the bag against the side of a table will make this easier).
Next, use the water displacement method to remove as much air from the bag as possible. Use kitchen tongs to submerge the bag under water, and optionally use weights or magnets to keep it securely beneath the surface.
After an hour, remove the bag and you’ll have a thickened curd. You’ll want to let it chill for two hours before serving (though it will taste great right out of the water bath if you don’t want to wait that long).
If you see a subtle grainy texture in the above photo, it’s because this is actually from my first recipe test, where I experimented with adding lemon zest. Even though I processed it to a powder first, the zest still added a grainy texture to the final product
Because of this, I omitted it from the recipe. You can certainly experiment with adding it back in, but the curd really doesn’t need it.
Recipe Notes and Substitutions
This recipe will work with other citrus fruits! Try it with lime juice, grapefruit juice, orange juice, etc. You can also try infusing herbs into the curd. For example, lemon and sage are an incredible combination.
More Sous Vide Recipes
Sous Vide Lemon Curd
- 1 1/2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup fresh squeezed lemon juice (about 6-7 lemons)
- 3 large eggs
- 4 large egg yolks
- 1/2 cup unsalted butter, melted and cooled
- Preheat the sous vide to 180ºF (82ºC).
- In a blender, combine the sugar, salt, lemon juice, eggs, yolks, and butter. Process on low speed, going no higher than medium-low, until well-blended (the mixture will get foamy if you turn the speed up too much).
- Pour into a gallon-sized freezer bag and seal, pressing out as much air as possible. (Note: you’ll want to add something either inside or outside of the bag to weigh it down once submerged; I used magnets). Submerge, gently pressing the bag under water with kitchen tongs. Use the water displacement method to remove any additional air, then reseal the bag. Cook for 1 hour, then remove the bag.
- Cool for 15 minutes at room temperature, then refrigerate for 2 hours before using. Sous vide lemon curd will keep for up to 2 weeks in an airtight container in the refrigerator.