This Yuzu Curd recipe is the next step in the evolution of your lemon desserts. Made with a creamy egg mixture and real yuzu juice, this yuzu lemon curd recipe will become your new go-to filling for all of your favorite Summer and Spring desserts.
For the longest time, the Japanese citrus fruit was the hidden gem of East Asia. However, in recent years, this special ingredient has now made its way to the US and is elevating the palates of every lemon lover. If you’re a fan of lemon pies, tarts, or any delicious dessert filled with citrus curd, then this recipe is for you! I promise you’ll be obsessed from the first time you try it.
Since you are here and love lemon recipes, check out this Small Batch Lemon Curd Recipe, these Crumbl Lemon Cheesecake Cookies, these Easy Chilled Crumbl Lemon Bar Cookies, these Mini Lemon Cupcakes with Italian Buttercream and Lemon Curd.
What does yuzu curd taste like?
Yuzu curd has a bright, tangy citrus flavor that’s less sharp then lemon and a lot more floral. It’s slightly sweet, slightly sour, and super unique! It’s like a blend of grapefruit, lemon, and mandarin orange if you can imagine that!
Ingredients for this easy yuzu curd recipe
Here are the ingredients you will need to make this Japanese yuzu curd recipe. Scroll down to the recipe card at the bottom of the page for the detailed measurements of the main ingredients.
- Eggs & Egg Yolks: We use whole eggs and egg yolks to achieve the perfect texture. Keep those egg whites for your morning omelettes or making meringues.
- Sugar: Regular granulated sugar works great in this recipe.
- Yuzu Juice: I used some bottled juice from YuzuCo since it is so hard to find fresh yuzu fruit in the US.
- Salt: balances sweetness and enhances flavors.
- Unsalted Butter: Make sure to use good-quality cold butter to add a delicious flavor
- Yuzu Zest: You can also use lemon zest instead, since yuzu is a little harder to find.
How to make a yuzu curd recipe from scratch
This is how you can make a yuzu curd recipe from bottled juice. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions!
- In a heatproof bowl, combine the eggs, yolks, sugar, yuzu juice, and a pinch of salt. Whisk until the mixture is fully blended and smooth.
- Place the bowl over a small pot or medium saucepan of gently simmering water to create a double boiler setup. Stir constantly with a whisk until the mixture thickens and reaches a temperature of around 170°F. It should be thick enough to 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!
- Take the bowl off the heat and gradually whisk in the butter, adding a few pieces at a time, until the curd becomes smooth and glossy.
- If desired, pour the curd through a fine-mesh strainer to remove any lumps and ensure an extra silky finish.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, and once it’s cooled to room temperature, refrigerate for at least 1 hour to set.
Tips and Tricks for the best results
- Strain the curd through a sieve after cooking to remove any cooked egg bits and create an ultra-smooth finish.
- Whisk constantly when cooking to prevent the eggs from scrambling. Low and slow heat is key!
- Butter goes in last! Stirring it in off the heat gives the curd its signature glossy finish and rich, velvety texture.
- Chill thoroughly. Once set, the finished curd becomes thicker and spreadable. Let it cool completely before using it in tarts, in layered desserts, or swirls in yogurts or ice creams.
Why do you need to make this simple yuzu curd recipe?
- Exotic flavor explosion! This curd is deliciously tangy, floral, and features the best citrus notes, making it a sophisticated addition to any dessert.
- Use it as a spread, filling for tarts and cakes, or swirl it in yogurt with some fresh fruit on top for the ultimate treat.
- Elevate any dessert! A dollop of yuzu curd can transform even the simplest treat into a gourmet delight.
- Easy to make with clear, straightforward steps, this recipe lets you enjoy a gourmet ingredient at home.
Frequently asked questions – FAQ
How long does yuzu curd recipe last?
Stored in an airtight container in the fridge, this yuzu curd will last up to 7-10 days. For longer storage, you can freeze it for up to 3 months. Just thaw it overnight in the fridge before using.
Where can I find yuzu juice?
You can usually find the bottled yuzu juice at Asian grocery stores, Japanese specialty markets, or online from Amazon. Look for 100% pure yuzu juice for the best flavor. Just make sure to avoid the ones with added sweeteners.
Can I use fresh yuzu instead of bottled juice?
Yes, if you can find fresh yuzu! Just juice them and use the zest for that extra boost of flavor. Be sure to strain out any seeds or pulp for a smooth curd.
Can I use yuzu curd in baking?
Absolutely! Yuzu curd makes a delicious filling for a yuzu tart, cupcakes, cakes, unfilled pavlova shells, macarons, or even sandwich cookies! You can also swirl it in yogurt or spoon it on toast or pancakes for a fun sweet treat. I recently swirled this curd in my lemon ice cream recipe and it turned out DIVINE!
Why is my yuzu curd too runny or too thick?
This usually depends on cook time and temperature. If it’s too runny, it may not have cooked long enough to thicken. If it’s too thick or curdled, it may have cooked too fast or too hot. Aim for low, slow cooking and stir constantly.
Can I make this yuzu curd recipe without eggs?
Traditional curd always uses eggs or egg yolks or a combination of the two for richness and thickness. If you need an egg-free version, you can experiment with cornstarch or agar agar as a thickener. But the texture and flavor will be a little different.
Is this curd safe to can for long-term storage?
Yuzu curd (like most fruit curds with eggs) is not recommended for water bath canning due to food safety concerns. Stick to fridge or freezer storage for this recipe.
Homemade Yuzu Curd Recipe
Yuzu Curd Recipe
Ingredients
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ½ cup yuzu juice (bottled is great, I used YuzuCo)
- Pinch of salt
- 5 tablespoon unsalted butter cut into pieces
Instructions
- In a heatproof bowl, whisk together eggs, yolks, sugar, yuzu juice, and salt until smooth.2 large eggs, 2 large egg yolks, ¾ 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 tablespoon 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
• 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
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