This recipe came about because I found fresh yuzu in my local fruit market and I needed something to make with them! I had never seen fresh yuzu before, so I couldn’t pass up the opportunity to buy some.
Considering I only bought two (they were quite expensive!), this curd turned out to be the perfect thing to make. I used some of it to fill some mini tarts with (using this cheats pastry recipe). I still have some curd left, and have dreams of making Flour and Stone’s Lemon Dream cake with it. We’ll see if time permits with that one.
Bottled yuzu juice could also be used for this recipe, or another citrus entirely!
The recipe comes from Catherine Phipps’ book Citrus, which I turn to for all my citrus questions and when I have something unusual like yuzu to use - I highly recommend it.
Yuzu Curd
Ingredients:
200ml yuzu juice (approx. 2 large yuzu)
finely grated zest of two yuzu (if using fresh yuzu)
150g caster sugar
125g unsalted butter
2 eggs
3 egg yolks
Method:
Place all the ingredients into a medium saucepan and place over low heat. Stir often until the sugar has dissolved and the butter has melted.
Continue to cook over low heat, stirring constantly for about 20-30 minutes, or until the curd has thickened (it should coat the back of your spoon).
Remove from the heat and pour through a fine sieve into another bowl.
Store in sterilised glass jars (about 2 medium sized jars), and leave to cool at room temperature. Once cooled, store in the fridge for 2-3 weeks.
Makes approx. 530g.
Reference: ‘Citrus - Recipes That Celebrate The Sour and The Sweet’ by Catherine Phipps (Quadrille Publishing, 2017), p.224.
Yuzu Curd Tart with Crushed Freeze Dried Raspberry