Lemon curd

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35 g butter
2 eggs
75 g sugar
1 lemon, juice
Melt the butter. Whisk the eggs, sugar and lemon juice together and incorporate the melted butter at the end.
Put the mixture into a vacuum bag and vacuum seal it on level 1. Put the bag on the wire shelf in the cold cooking space. Cook.
Vacuisine 85°C for 15 Mins
Take the bag out of the cooking space, shake thoroughly and allow to cool in the refrigerator for about 3 hours.
  • Vacuum bag
  • Wire shelf
Quantity Ingredient
35 g butter
2 eggs
1 lemon
75 g sugar

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