Yuzu Curd Recipe

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This Yuzu Curd is a smooth, tangy, and floral citrus spread made with real yuzu juice. It’s easy to make at home and perfect for tarts, cakes, or a gourmet topping for everyday treats.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Servings: servings

Ingredients

2 large eggs
2 large egg yolks
3/4 cup granulated sugar
½ cup yuzu juice (bottled is great, I used YuzuCo)
Pinch of salt
5 tbsp unsalted butter cut into pieces

US Customary - Metric

Instructions

In a heatproof bowl, whisk together eggs, yolks, sugar, yuzu juice, and salt until smooth.
2 large eggs, 2 large egg yolks, 3/4 cup granulated sugar, ½ cup yuzu juice, Pinch of salt
Set over a saucepan of simmering water (double boiler style). Whisk constantly for 10–12 minutes, or until thickened and the mixture reaches about 170°F (77°C). It should coat the back of a spoon.
You can cook it directly in a saucepan but it is easier to overcook your eggs that way. So I suggest the double boiler method!
Remove from heat and whisk in butter, a few pieces at a time, until silky and glossy.
5 tbsp unsalted butter
Strain through a fine mesh sieve for extra-smooth curd.
Chill with plastic wrap pressed directly on the surface. Let set for at least 1 hour.

Notes

🍊 Flavor Profile:
• Sweet-tart
• Floral and citrusy
• Much lighter and more aromatic than lemon curd

⸻

🧁 Serving Ideas:
• Fill mini tart shells and top with torched meringue
• Swirl into cheesecake batter or yogurt
• Spoon into cream puffs or layer into cakes
• Serve with matcha shortbread or sable cookies

Nutrition