Yuzu Curd (5 Ingredients)
This easy yuzu curd needs just 5 simple ingredients for a smooth, creamy citrus spread with bright, sweet, tangy flavor.
Serving: 4
Calories: 283kcal
Ingredients
- 4 medium egg yolks
- 140 g sugar, approx ⅔ cup in US cups
- 85 ml yuzu juice, approx ⅓ cup + 1 teaspoon in US cups
- 1 tablespoon lemon zest, about 1 lemon
- a pinch of sea salt, optional
- 80 g unsalted butter, approx ⅓ cup +1 tablespoon in US cups
Instructions
- In a heavy, non-metal saucepan (see notes), combine the egg yolks, sugar, yuzu juice, lemon zest, and a pinch of salt. Set the pan over low heat and gently whisk everything together using a silicone whisk until smooth.
- Keep whisking constantly as the mixture cooks — this helps prevent the egg yolks from scrambling. Cook until the curd thickens to a pudding-like texture.
- If you’re using a thermometer, aim for around 165°F (75°C). If it’s taking too long to thicken, slightly increase the heat but continue whisking the whole time.
- Once thickened, take the pan off the heat and whisk in the cold butter until you have a fully combined, smooth curd.
- Transfer the yuzu curd to a bowl or shallow dish, and press a piece of plastic wrap directly onto the surface to prevent a skin from forming as it cools. The curd will set more as it chills.
- Store in the fridge and enjoy within 5 days.
Notes
For the best flavor, use a ceramic-coated or enameled cast iron saucepan (like Le Creuset) or any non-reactive, heavy-bottomed pan. Avoid aluminum or uncoated metal pans, as the acidity in the yuzu juice can cause a metallic aftertaste in the curd.
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Nutrition
Calories: 283kcal | Carbohydrates: 37g | Protein: 0.3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 3mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 501IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 0.1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.