Yuzu Curd

This tangy-sweet yuzu curd makes a delicious exotic spread for breakfast or afternoon tea and is perfect for tart fillings and desserts.

5 from 1 vote

Prep Time 5

Cook Time 20

Total Time 25

Course Afternoon Tea, Breakfast, Condiment

Cuisine Asian, European

Servings gram (0.8 lb)

Calories 234 kcal

In a pot combine the eggs, sugar and yuzu juice. Grate the zest of the lemon and squeeze the juice of the lemon over the mixture.
Whisk well to combine.
Now place the pot on the stove on low heat while constantly stirring the mixture.
Slowly bring to a simmer and immediately remove the pot from the heat. You want the curd to thicken but not boil otherwise the eggs will start to scramble.
Add the butter cubes one by one and incorporate into the curd with a whisk.
Place the pot back on the stove and bring the curd slowly back to simmering point while whisking. Set aside
Lastly, strain through a sieve while still warm and pour into glass jars or ramekins.
Leave in the fridge to cool. Cover with a lid once cooled.

Nutrition Facts

Yuzu Curd

Amount Per Serving (50 g)

Calories 234 Calories from Fat 126

% Daily Value*

Fat 14g22%

Cholesterol 120mg40%

Sodium 20mg1%

Carbohydrates 27g9%

Fiber 0.4g2%

Sugar 25g28%

Protein 2g4%

Vitamin A 487IU10%

Vitamin C 9mg11%

Calcium 20mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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