The first time I tasted yuzu was a few years ago in Hawaii at a small shave ice stand. The owner made all her syrups with fresh fruit, and it was a bright and refreshing introduction to yuzu.
Yuzu is a sour, tart, fragrant citrus fruit that was introduced to Japan by China during the Tang Dynasty. It is found fresh in Japan throughout the winter months, but is rarely eaten as fresh fruit. It’s an integral ingredient of ponzu sauce and is commonly used in cooking. In recent years, it has become a more popular ingredient in the United States. I would say the taste is similar to a lemon, but less acidic.
Curd is a smooth, thick spread that is traditionally made with fruit. If you like lemon curd, this yuzu curd is definitely worth making. It’s great for spreading on toast, mixing in yogurt, spooning on top of fruit, and anything else you can think of.
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup yuzu juice
- 4 tablespoons (1/2 stick) butter, cut into chunks
- A jar or other container
- Add about a cup of water to a medium saucepan and bring it to a simmer.
- In a medium size heatproof bowl, whisk together the egg yolks and sugar for about 1 minute. Add the yuzu juice to the egg mixture and whisk until smooth.
- Place the bowl on top of the saucepan. Whisk the mixture until it reaches a thick, pudding-like consistency (approximately 10 minutes). The mixture will look light yellow and be able to coat the back of a spoon if it is ready.
- Turn the heat off and stir in the butter a little at a time.
- Cover the curd by laying a layer of plastic wrap directly on the surface of it (this stops a "skin" from forming on the top). Refrigerate.
- Once cooled, transfer the curd to a jar or some other container. Keep refrigerated.
This yuzu curd is a simple, delicious gift to give friends and family (or keep for yourself). Happy Holidays!