Servings: 1 cup
Japanese Yuzu Curd
Learn how to make delicious and silky smooth yuzu curd at home with this easy step-by-step recipe guide.
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.
Notes
*1 Omit pinch of salt if you use salted butter.
Nutrition
Calories: 696kcal, Carbohydrates: 71g, Protein: 12g, Fat: 43g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 418mg, Sodium: 131mg, Potassium: 257mg, Fiber: 0.2g, Sugar: 67g, Vitamin A: 1525IU, Vitamin C: 24mg, Calcium: 72mg, Iron: 2mg