Go to the Recipe: Lemon Curd
Love the idea of adjusting sweetness with dextrose.
How important is the temperature? Can I do this on a stovetop with a termometer or will it not be accurate enough?
I make a version of it on the stovetop with a thermometer. I use it for dessert and I substitute butter with plain white chocolate (using cocoa butter, in the end). I use a lot less sugar (since the chocolate is already sweet), one gelatin sheet. Main difference is (beside the butter substitution) I use whole eggs and the temperature I use is 67 C°. I melt the chocolate in the microwave and set aside. Then I mix lemon juice, zests, whole eggs and sugar and put on the stovetop until the mixture start to curdle (between 67 and 70 C°) then I strain the mixture, add the bloomed gelatin and mix with the melted white chocolate. Blend everything with a minipimer and the curd is ready.
Yes, you can. You'll get it to work, but expect to have to trial-and-error it a bit more than with sous vide.
Sounds nice. Thanks for sharing.
can't wait to make this!!
Is a lemon oil an acceptable alternative to the pain of zesting, then straining?
Yes, although you'll need to experiment with dosing. I would recommend starting with 0.3% lemon essential oil.
This is infinitely better than the modernistcuisine sousvide lemon curd recipe. The modernistcuisine version is basically butter that has a lemon flavor, and relies too much on citric acid while ignoring the core ingredient. modernistcuisine recommends 400g of butter for a (roughly) 800g finished product that supports 6 servings - that is a bit ridiculous. But I really like this chefsteps recipe! I chose to blend before the bag & soak as well as after, did I go through and unnecessary step? I used Meyer Lemons (last ones of the season) and created a Lemon Curd ice cream that really hits the mark.
One question, how would you modify this to make a lemon curd that would slice nicely in a full sized tart? More gelatin?
More gelatin is a good bet.
Can I use xantanta gum to make it creamier
Really amazing lemon curd.. I have never been that crazy about lemon curd in the past, but this one is terrific.
How much curd does this make, yes I know it says 650g, but is that enough for a pie? A small pastry? Is the small pastry at the end of the video how much 650g will use?
Nice recipe! Now I want to try making passion fruit curd. Can you just substitute passion fruit juice for the lemon juice and skip the zest?
Yes, one for one even.
If you want a touch thicker curd, add 1% gelatin.
Flavor is nice, but I made this with 13.5g gold gelatin, and it ended up too firm for use in a tart.
is it possible to put this and other recipes into cups, tablespoons and etc measurements? It makes no sense to me and I don't know how to translate this into them. Thank you
https://youtube.com/watch?v=YEt0I7I3MDM
https://youtube.com/watch?v=aPcXsC9HSgg
https://www.youtube.com/watch?v=0uevI4-j-6A
Is there anything I can substitute the citric acid with? Or can I exclude it?
I used one sheet of bronze gelatin and the texture was remarkable.
Hello Folks...thank you for posting this recipe. I've attempted to make Lemon Curd in the past but it tasted metallic, even when I cooked it in a glass container and used plastic utensils to keep it from reacting with anything metal that might transfer that taste. Can you tell me what the problem could be and how to fix it? Thank you so much for your help-!!
I've had this issue before and found that it was the sugar. When sugar isn't properly sealed it oxidizes and lemon being as acidic as it is, brings out that odd flavour even more so. You wouldn't notice it with other desserts, unless they contain a lot of acid, like this curd does.
This recipe will probably work out well for you, especially since it doesn't contain cornstarch; which is also a culprit of that taste.
Measurements by weight are so much more precise to give a reproducible result that you shouldn't translate them (except into other weight measurements). A kitchen scale is inexpensive and a "must" for every cook and baker.
Does anyone knows if that would go along with a pork belly ? is it too sweet or does it have enough acid to cut through the fatty delicious belly ?
it came out somewhat curdled. Probably good idea to blend everything better first.
Never saw a reply to the citric acid question. Essential or no? Something else to subsititute?
Are you having trouble finding citric acid? It's in the canning section of most every grocery store, it's used to acidify tomatoes.
I just got a chamber vacuum machine, tried this recipe, but a lot of liquid came out of the bag. Is there a specific setting I should be using?
Thanks Sarah!! I've thrown out so much curd because of the metallic taste. I was trying to make a sugar free versions using Splenda granular. I'm wondering if the liquid version would work or maybe even Swerve sweetener which is Erythritol based. What is your opinion on this train of thought?
How long do you think this would keep? Would it freeze well - actually, would it defrost well?
Love this recipe, but I admit there is something satisfying about beating a lemon curd in a pan directly over a high heat burner. Takes a bit of finesse to keep it from curdling, but is so fast, delicious, and easy. About five years ago I canned about 40 pints of lemon curd as gifts -- exceedingly popular. I kept some to the side, testing them every three months to see when/if they went bad. Ideal flavor lasted for about a year and I sent the last jar in for testing after three years and it came back fine.
This is awesome - far and away the best lemon curd I've tasted. Citric acid is difficult to come by in Singapore so I added a bit extra lemon juice (about 20 grams more). Its full of lemony goodness and will taste amazing on my pavlova!
See if there is a wet setting (vs. dry). Also, may be tough in a vacuum chamber sealer as with the standard type sealer you can have the bag hang down.
Good to know, thanks!
As long as you add the citric acid in, you are good. It's not too sweet, I have served it successfully with salmon before. I think the acidity would pair really well with the belly.
Now that I have a vacuum chamber sealer I will change my answer. You shouldn't have any liquid coming out of the bag. That's the advantage of a chamber sealer. Just try less time. Ingredients should be cool to start.
I've made this lemon curd a few times. It's great on pastries like scones, or in something like braided lemon bread. I just made passion fruit curd with Perfect Puree passion fruit concentrate following the recipe above, omitting the lemon and zest. It is sweet and tart and thick without gelatin. I degassed it with my chamber sealer. The flavor and texture is amazing.
Fantastic recipe! I substituted clementines for lemons, and doubled the amount of citric acid and it turned out amazing.
For everyone fretting over getting the bubbles out: just don't put them in in the first place. Use an immersion blender instead of a traditional blender. Worked a charm for me.
Followed the recipe to the letter but the taste is on the eggy side. Also there were egg yolks ( 3 out of 6 (120g) ) floating around in the bag at the end of time in water bath. Did i assume wrong and was i suppose to mix up the ingredients in the bag before dropping it in? I did blend and then set in water bath at the end.
Hey all, does anyone have any ideas as to how this would do as a foam in a whipping siphon?
Amazing lemon curd. I don't know why my curd was a lot paler in color than pictured on this site...I thought it looked like tofu haha..so I'd appreciate some feedback...but it still turned out a beautiful masterpiece. Thank you!
how long is the cooking time sous vide if I do only half the amount? Still 1 hour at 75 degrees? Or less?
Just did it yesterday but i made half of the quantity with limes instead of lemons. The taste is just perfect, Chefsteps has it when it comes to this. One small regret i added gelatin but right now i feel it was too much, could be difficult to get it out of the bag. We'll see ! Thank's Chefsteps !
I would love to see your recipe
citric acid is just to enhance the brightness of the citrus jess. can omit with not a problem
Probably because of the color of the egg yolks and/or lemons.
Floating, solid egg yolks in your bag shouldn't be the problem – did you let a bit of the egg white stick to the yolks? That might explain the eggy taste.
Not essential, depending on the acidity of your lemons.
Same time
if I skip gelatin all together is that okay? what consistency do I get? any flavor discrepancy? I wanted to do this with key limes....are the measurements the same? Thanks so much! I am asking you because you replaced lemons with limes so perhaps you may know! Thanks!
You can skip gelatin for sure. Cast while hot for curd to set. Or once chilled you can cast and set it in a low temp oven for 10 minutes. Replace with any citrus.
Hi, what is a low temp in the oven? 140 degrees C?
