Yuzu Curd

Having bought a bottle of expensive Yuzu juice from a shop specialising in Japanese product, I baked some Japanese Cheesecakes and when I said some, I meant like 5 cakes over a weekend. The cheesecakes look rather plain and so I made some Yuzu Curd, first to decorate the plain looking cakes and secondly to stretch the Yuzu juice. It turned out nice and aromatic.

Ingredients

100g caster sugar
75g unsalted butter
3 egg yolks
2 eggs
Zest of 2 lemons (zest of Yuzu fruit if you are able to lay your hands on this very expensive fruit)
3.5 tbsp of Yuzu juice

1. In a heat proof mixing bowl, rub the zest into the caster sugar.

2. In a big pot, boil water (about an inch deep) and lower the heat so the water is simmering.

3. Add the eggs and yolks to the mixing bowl and place the mixing bowl over the simmering water and cook the mixture, whisking continuously.

4. The Curd is ready when it thickens to a consistency resembling yogurt.

I used this to decorate the many cheesecakes I baked for a few birthdays over 1 weekend. I really like the refreshing taste and zing of the Yuzu.