| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 4 - lemons 200g - butter 175g - sugar 120g - egg yolk, about 8 13g - gelatin, 180 bloom, optional 5g - citric acid 1g - salt - ice water, as needed |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) blender immersion blender fine-mesh sieve |
about 1.5 hours | 650g |
RECIPE STEPS
Heat My Sous-Vide to 167°F/75°C
Prepare lemons
Juice lemons to create 5.3 oz of lemon juice
Grate lemons to create 0.35 oz of lemon zest
Combine ingredients
Mix all ingredients into the bag and seal
Cook for 60 minutes
Lower bag into the water
Clip bag onto side of pot
Blend
Remove mixture from the bag and blend for 30 seconds to 1 minute
Stop blending once color is consistent
Chill
Place the curd into a bowl over an ice bath to chill
Once chilled, keep cool in the refrigerator for up to 2 weeks
Serve