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.
Equipment
- pot
- strainer
- whisk
Ingredients
- 200 gram caster sugar
- 2 eggs
- 2 egg yolks
- 30 millilitre yuzu juice
- 1 medium lemon for zest & juice
- 115 gram unsalted butter (cut into cubes)
Instructions
- 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.