This recipe for Small-Batch Yuzu Curd is a silky, citrusy spread with fresh and bright Japanese yuzu flavor.
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This Small Batch Yuzu Curd is smooth, glossy, and bursting with bright citrus flavor.
Made with fragrant yuzu juice, eggs, sugar, and butter, it's a delicate yet vibrant curd that's perfect for spreading, filling, or swirling into desserts.
If you love lemon curd, this yuzu version offers a more complex, aromatic twist -- lightly floral, slightly tart, and incredibly refreshing.
Why you'll love this recipe
Small batch: perfect for home baking.
Flavorful: bright, fragrant yuzu citrus flavor.
Easy to make: smooth, and creamy.
Versatile: use in thumbprint cookies, tarts, cakes, or as a breakfast spread.
What is yuzu?
Yuzu is a Japanese citrus fruit known for its intensely fragrant aroma, somewhere between lemon, mandarin, and grapefruit.
Yuzu juice is commonly used in sauces, desserts, and drinks, and works beautifully in curds.
Ingredients you'll need
- yuzu juice: fresh or bottled (unsweetened)
- granulated sugar: balances the tartness
- eggs + egg yolk: gives the curd a rich, custardy texture
- unsalted butter: adds silkiness and body
- pinch of salt: enhances the flavor
How to make yuzu curd
In a mixing bowl, whisk together egg yolks, 1 whole egg, sugar, salt and yuzu juice.
Pour the mixture into a small saucepan, and heat over low heat, stirring constantly, until it reaches a temperature of 165F and is thickened (can coat the back of a spoon).
Remove from heat and stir in the butter, until smooth and glossy.
Strain the curd through a sieve into a clean glass jar.
Cover and chill in the fridge for at least 2 hours before using.
Keep stored in the fridge for up to 1 week.
How to use yuzu curd
This yuzu curd is incredibly versatile:
- spread on toast, scones, or croissants
- layered into cakes or Swiss rolls
- used as a tart filling
- swirled into yogurt or cheesecake
- paired with matcha desserts
How to store
Store the yuzu curd in an airtight container in the fridge for up to 1 week.
For longer storage, freeze for up to 1 month. Thaw overnight in the fridge before using.
Expert tips
Cook over gentle heat to prevent scrambling.
Strain through a sieve for a smooth finish.
Adjust sugar slightly depending on the tartness of your yuzu.
As this yuzu curd does not go through the canning process, it cannot be stored at room temperature.
Other delicious yuzu recipes you may like
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Small-Batch Yuzu Curd
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2 egg yolks + 1 whole egg
- 80 g granulated sugar adjust depending on tartness
- pinch fine sea salt
- 45 ml fresh yuzu juice
- 42 g unsalted butter
Instructions
- In a mixing bowl, whisk together egg yolks, 1 whole egg, sugar, salt and yuzu juice.
- Pour the mixture into a small saucepan, and heat over low heat, stirring constantly, until it reaches a temperature of 165°F/74°C and is thickened (can coat the back of a spoon).
- Remove from heat and stir in the butter, until smooth and glossy.
- Strain the curd through a sieve into a clean glass jar.
- Cover and chill in the fridge for at least 2 hours before using.
- Keep stored in the fridge for up to 1 week.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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