Yuzu curd
Smear over a sponge or onto fresh bread, buttery scones or meringues – store in a covered jar in the fridge. It is best eaten within a fortnight. This recipe makes 2 x 200ml (7fl oz) jars
PREP TIME
2
MINUTES
COOKING TIME
10
MINUTES
Ingredients
50g (2oz) butter
100g (3 ½ oz) caster sugar
grated zest and juice of 2 yuzu or 2 lemons
2 organic eggs and 1 organic egg yolk whisked (keep white aside for meringue)
Method
Melt the butter on a very . Add the caster sugar, yuzu zest and juice and then add the whisked eggs.
Stir carefully over a with a straight ended wooden spatula until the mixture coats the back of it. Remove from the heat and pour into a bowl or sterilized jar (it will thicken further as it cools.)
