Servings<\/span>8<\/p>servings<\/span><\/div><\/span>Prep time<\/span>10<\/p>minutos<\/span><\/div><\/span>Cooking time<\/span>12<\/p>minutos<\/span><\/div><\/span>Calories<\/span>120<\/p>kcal<\/span><\/div><\/span>Total time<\/span>22<\/p>minutos<\/span><\/div><\/div><\/div>Yuzu Curd is a tangy and creamy spread made from yuzu juice, eggs, sugar, and butter. Perfect for adding citrus flavor to toast, pastries, and desserts.<\/p>
<\/span>Ingredients<\/span><\/h3>- <\/span>
1\/2 cup yuzu juice (freshly squeezed or store-bought)<\/span><\/p><\/li>- <\/span>
1 cup granulated sugar<\/span><\/p><\/li>- <\/span>
3 large eggs<\/span><\/p><\/li>- <\/span>
1\/2 cup unsalted butter, cut into small pieces<\/span><\/p><\/li>- <\/span>
1 tablespoon yuzu zest (optional)<\/span><\/p><\/li><\/ul><\/div><\/span>Directions<\/span><\/h3>- In a medium pot, mix the yuzu juice, sugar, and eggs with a whisk until smooth.<\/li>
- Put the pot on medium heat and add the butter. Keep stirring all the time until the mixture gets creamy, about 10-12 minutes.<\/li>
- Take the pot off the heat and add yuzu zest if you like for more flavor.<\/li>
- Pour the mixture through a fine strainer into a bowl to make it smooth.<\/li>
- Let the Yuzu Curd cool, You can then put it in a jar. Keep it in the fridge for up to two weeks. Enjoy.<\/li><\/ul><\/div>
\n\t\t\t\t\t
<\/span>Notes<\/span><\/h3>\n\t\t\t\t\t- Fresh yuzu juice will give the best flavor. But If you can't find fresh yuzu, bottled yuzu juice works too.<\/li>
- Remember to Keep the heat on medium to avoid cooking the eggs too quickly.<\/li>
- You can Cut the butter into small pieces so it melts quickly.<\/li>
- Straining the curd through a fine-mesh sieve will remove any lumps and also give a smooth, creamy texture.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"\"](\"https:\/\/manthatlooksgood.com\/wp-content\/uploads\/2024\/07\/Blog-Post-2024-07-05T121852.028-698x1024.webp\")
<\/figure>\n\n\n\n