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| Meyer lemons are used in this curd |
I started using the sous vide technique before I ventured into cooking and baking. It must have something to do with my formative childhood experience. I gained confidence in the science and chemistry lab in high school and college before my time in the kitchen. Fast forward, now my kitchen takes on the look of a food laboratory full of practical and modern gadgets. (The PolyScience immersion circulator is one of those incredible machines.) Hopefully, there are delicious food and nourishing dishes in the making in this kitchen.
Sous vide offers greater consistency and more control over the end results. I don’t have to be a good cook to turn out custards, ranging from airy and fluid to dense and firm, each and every time. Precision, precision, precision. Here I am making lemon curd in large amounts without the hassle of a double boiler. No fear of over-curdling eggs in a constant-temperature water bath. Set the timer. Follow the recipes, which are usually easy and not fussy. All will be well in the end, guaranteed.
Other than lemon juice, juice from grapefruit, mandarin or orange can be substituted in this recipe to make variations of the fruit curd. In addition to using grated zest of a lemon, small amount of fresh puree of passion fruit and mango can be added in the curd. The combination of two fruits magically kicks it up another notch.
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| Egg yolks cooked and pasteurized in 149°F water bath for 35 minutes |
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| Add mango or passion fruit puree to kick it up another notch |
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