Japanese Yuzu Curd

If you’re a fan of citrus flavors, you’ll love this yuzu curd. Yuzu is a unique fruit that provides a spicy and slightly floral flavor perfectly balanced by the creaminess of the curd. This delicious yuzu curd can be spread on toast, used as a filling for pastries, added to yogurt and desserts, or simply eaten by the spoonful!

What is Yuzu Curd?

Yuzu curd is a sweet and tangy cream made from the juice and zest of the yuzu fruit, combined with sugar, eggs and butter. It has a silky smooth and creamy consistency similar to lemon curd. The use of yuzu adds a tart, spicy flavor that distinguishes it from lemon and other citrus fruits. Yuzu is native to East Asia and is widely used in Japanese cuisine for the fragrant aroma and refreshing citrus kick it adds to desserts, marinades, dressings and sauces. It works especially well in this curd because of the tangy flavor it adds to balance the creaminess.

Ingredients needed for this yuzu curd recipe

To make your own homemade yuzu curd, you will need the following ingredients:

• Fresh yuzu juice and zest: try to choose a yuzu that has few scratches and that the peel is tight and compact. Avoid those with soft, wrinkled skin. Also choose the one that feels heavy and smells nice. If you can’t get access to fresh yuzu, you can use bottled yuzu juice available in Japanese grocery stores. I bought a bottle from a local Japanese grocery store. I also grow my own yuzu tree and luckily picked some fruit this year.
• Granulated sugar: Adds structure to the curd and sweetness to balance the acidity of the yuzu.
• Whole eggs: Helps thicken the curd and give it a smooth, creamy texture.
• Unsalted butter: Adds richness and depth of flavor to the curd.
• Salt: Enhances the overall flavor and balances the sweetness.

Step by step instructions for making yuzu curd

Follow these simple steps to make your own homemade yuzu curd:

1. Crack the eggs into a small bowl, then strain them through a sieve into a heatproof glass bowl to remove any bits from the egg.
2. Add the yuzu juice, sugar, pinch of salt and yuzu zest (grating the yuzu peel) to the heatproof glass bowl and whisk until well combined.
3. Place the heatproof glass bowl over a pan of simmering water.
4. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. It should take about 10-15 minutes.
5. Remove the bowl from the heat and stir in the butter until melted and fully incorporated.
6. Transfer the curd to sterilized jars or containers and place a sheet of plastic wrap over the yuzu curd touching it directly. This step prevents a skin from forming on top.
7. Let it cool to room temperature.
8. Refrigerate the yuzu curd for at least 2 hours, as it will continue to thicken as it cools or until it has cooled and set.

Tips for serving yuzu curd

• Spread it on Shokupan Japanese Milk Toast for a tangy, citrusy breakfast.
• Use it in baking as a filling for cakes, cupcakes or donuts to add a burst of flavor.
• Swirl it into yogurt or oatmeal for a delicious, refreshing twist.
• Drizzle it on pancakes or waffles for a spicy, indulgent brunch.
• Stir it into whipped cream or cream cheese frosting for a tangy, creamy topping.
• Use it as a sauce for fresh fruit or as a filling for crepes.

Storage Tips for Storing Leftover Yuzu Curd

I couldn’t resist eating all of my yuzu curd real quick, but if you have leftover yuzu curd, here are some storage tips to keep it fresh and delicious:

• Transfer the curd to an airtight container or jar with an airtight lid.
• Store it in the refrigerator for up to 1 week.
• Make sure the curd is always covered with a layer of cling film or baking paper to prevent a skin from forming.
• Avoid freezing the curd, as this may alter its texture and quality.