Name: How to sous vide lemon curd in a 4.10 ct express
Ingredients: 120.0g Egg yolks; 175.0g Sugar; 200.0g Butter; 1.0g Salt; 5.0g Citric acid; 150.0g Lemon juice from above; 10.0g Lemon zest from above; 13.0g Gelatin

STEPS
INGREDIENTS
Collect ingredients
Preheat oven to 167F steam mode
Zest lemons into sous vide pouch
Juice zested lemons into pouch
Add egg yolks
Add sugar
Add cut up butter
Add citric acid
Add gelatin
Seal ingredients in sous vide bag
Place sous vide bag in the 4.10 combi
Steam curd for 1 hour
Pour warm curd from sous vide pouch into a blender
Emulsify for 30sec to 1min. (curd will lighten in color)
Strain curd into mixing bowl
Place in blast chiller until ready to use
120.0g Egg yolks
175.0g Sugar
200.0g Butter
1.0g Salt
5.0g Citric acid
150.0g Lemon juice from above
10.0g Lemon zest from above
13.0g Gelatin

How to sous vide lemon curd in a 4.10 ct express

Sous Vide Lemon Curd in a 4.10 CT Express