Sous Vide Lemon Curd


4 large eggs
1 cup sugar
1/2 cup fresh squeezed lemon juice
3 tablespoons lemon zest
5 tablespoons butter, melted
2 teaspoons gelatin (9g)

Preheat the sous vide machine to 168ºF

Place the above ingredients into the sous vide bag of your choice, vacuum seal it, and put into your sous vide machine. Cook for 55 minutes.

Once you’re done cooking, take it out of the sous vide machine. Then pour it into a mixer, like a blender, and spin until full liquid. Allow it to chill in a bucket of frozen ice. Once it’s frozen, pour it into a container so it can set. Refrigerate until you’re ready to eat.