If you’re a fan of citrus flavors, you’ll love this yuzu curd. Yuzu is a unique fruit that brings a tangy and slightly floral taste that’s perfectly balanced by the creaminess of the curd. This delicious yuzu curd can be spread on toast, used as a filling for pastries, added to yoghurt and desserts, or just eaten by the spoonful!
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What is Yuzu Curd?
Yuzu curd is a sweet and tangy spread made from the juice and zest of yuzu fruit, combined with sugar, eggs, and butter. It has a silky smooth and creamy texture similar to lemon curd. Using yuzu adds a distinct tart and tangy flavor that sets it apart from lemon and other citrus fruit. Yuzu is native to East Asia and is widely used in Japanese cuisine for the fragrant aroma and refreshing citrusy kick that it adds to desserts, marinades, dressings, and sauces. It works particularly well in this curd because of the zesty taste it adds to balance the creaminess.
Ingredients Needed for this Yuzu Curd Recipe
To make your own homemade yuzu curd, you’ll need the following ingredients:
- Fresh yuzu juice and zest: try to choose yuzu that has few scratches and the skin is taut and firm. Avoid squishy and wrinkled skinned ones. Also choose the one that feels heavy and has a beautiful scent. If you can not get access to fresh yuzu, you can use bottled yuzu juice from Japanese grocery stores. I bought a bottle from a local Japanese grocery store. I also grow my own yuzu tree and luckily enough I had a few fruits harvested this year.
- Caster Sugar: Adds structure to the curd and sweetness to balance the tartness of the yuzu.
- Whole Eggs: Helps to thicken the curd and give it a smooth and creamy texture.
- Unsalted butter: Adds richness and depth of flavor to the curd.
- Salt: Enhances the overall taste and balances the sweetness.
Step-by-step Instructions for Making Yuzu Curd
Follow these simple steps to make your own homemade yuzu curd:
- Break eggs into a small bowl then strain through a sieve into a heatproof glass bowl to remove any lumpy bits from the egg.
- Add yuzu juice, sugar, a pinch of salt and yuzu zest (by grating the yuzu peel) to the heatproof glass bowl and whisk together until well combined.
- Set the heatproof glass bowl over a pot of simmering water.
- Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
- Remove the bowl from the heat and stir in the butter until melted and fully incorporated.
- Transfer the curd to sterilized jars or containers and place a sheet of plastic wrap over the yuzu curd touching directly. This step prevents forming a skin on top.
- Let it cool to room temperature.
- Refrigerate the yuzu curd for at least 2 hours, as it will continue to thicken as it cools, or until it is chilled and set.
Tips for Making Perfect Yuzu Curd
To ensure your yuzu curd turns out perfect every time, keep these tips in mind:
- Use fresh yuzu juice and zest for the best flavor. If fresh yuzu is not available, you can substitute with bottled yuzu juice.
- Strain whole eggs through a sieve. This will prevent any lumps in the curd and ensures a silky smooth textured yuzu curd.
- Cook the curd over double boiler and stir constantly to prevent it from curdling or burning.
Serving Suggestions for Yuzu Curd
- Spread it on Shokupan Japanese milk bread toast for a tangy and citrusy breakfast treat.
- Use it in baking as a filling for cakes, cupcakes, or donuts to add a burst of flavor.
- Swirl it into yogurt or oatmeal for a delightful and refreshing twist.
- Drizzle it over pancakes or waffles for a zesty and indulgent brunch.
- Mix it into whipped cream or cream cheese frosting for a tangy and creamy topping.
- Use it as a dip for fresh fruit or as a filling for crepes.
Storage Tips for Preserving Leftover Yuzu Curd
I couldn’t resist eating all my yuzu curd very quickly, but if you have any leftover yuzu curd, here are some storage tips to keep it fresh and delicious:
- Transfer the curd to an airtight container or jar with a tight-fitting lid.
- Store it in the fridge for up to 1 week.
- Make sure the curd is always covered with a layer of plastic wrap or parchment paper to prevent a skin from forming.
- Avoid freezing the curd, as it can affect the texture and quality.
Japanese Yuzu Curd
Ingredients
- 2 large eggs
- ⅓ cup sugar or 65g/2.3oz
- ¼ cup yuzu juice or 60ml/2fl oz
- pinch salt
- 3 tbsp unsalted butter or 40g/1.4oz
Instructions
- Break eggs into a small bowl then strain through a sieve into a heatproof glass bowl to remove lumpy bits from the eggs.
- Add yuzu juice, sugar, a pinch of salt and yuzu zest to the heatproof glass bowl and whisk together until well combined.
- Set the heatproof glass bowl over a pot of simmering water.
- Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
- Remove the bowl from the heat and stir in the butter until melted and fully incorporated.
- Transfer the curd to sterilized jars or containers and place a sheet of plastic wrap over the yuzu curd touching directly. This step prevents a skin from forming on top.
- Let it cool to room temperature.
- Put the yuzu curd in the fridge for at least 2 hours, as it will continue to thicken as it cools.
