Japanese Yuzu Curd

Ingredients

• 2 large eggs
• ⅓ cup sugar (or 65g/2.3oz)
• ¼ cup yuzu juice (or 60ml/2fl oz)
• pinch salt
• 3 tbsp unsalted butter (or 40g/1.4oz)

Steps

1. 1

   Break eggs into a small bowl then strain through a sieve into a heatproof glass bowl to remove lumpy bits from the eggs.

2. 2

   Add yuzu juice, sugar, a pinch of salt and yuzu zest to the heatproof glass bowl and whisk together until well combined.

3. 3

   Set the heatproof glass bowl over a pot of simmering water.

4. 4

   Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.

5. 5

   Remove the bowl from the heat and stir in the butter until melted and fully incorporated.

6. 6

   Transfer the curd to sterilized jars or containers and place a sheet of plastic wrap over the yuzu curd touching directly. This step prevents a skin from forming on top.

7. 7

   Let it cool to room temperature.

8. 8

   Put the yuzu curd in the fridge for at least 2 hours, as it will continue to thicken as it cools.