Sous Vide Lemon Curd
Lemon curd is a sweet and sour, jam-like condiment that is great on pastries and tarts and can even be worked into savory dishes. Although you can now buy lemon curd in most supermarkets, the homemade version doesn't contain any preservatives or artificial flavors. Using sous vide to make it takes a lot of the guess work out of the process and makes it a very hands-off dish. This recipe makes a thick curd, for a thinner one just reduce the gelatin by about 50%.
This is a wonderfully versatile item to have on hand or to give as a hostess gift. If your idea of dessert involves lemon, then curd has lots of possibilities. It is also great lightened with creme fraiche or mascarpone and served with fresh berries. For a change of pace, try substituting blood orange juice or tangerine juice for the lemon -- equally delicious!
Sous Vide Lemon Curd Ingredients
3 large eggs
1/2 cup sugar
1/4 cup fresh squeezed lemon juice
2 tablespoons lemon zest
4 tablespoons butter, melted
11/2 teaspoons gelatin (7.2g)
Sous Vide Lemon Curd Instructions
At least 4 hours before serving
Preheat the water bath to 165°F (73.9°C).
Place all of the ingredients into a sous vide bag, seal, and place in the water bath. Cook for 45 to 60 minutes.
Once cooked, remove from the water bath, pour into a blender and process until fully emulsified. Let cool, or chill in an ice bath, and then pour into a container to set and refrigerate until ready to use. It will last 1 to 2 weeks in the refrigerator. For a pudding-like consistency you can blend the set curds.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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