Persimmon Yuzu Curd Recipe on Food52 (2024)

Fall

by: mrslarkin

January20,2013

4.5

2 Ratings

Persimmon Yuzu Curd Recipe on Food52 (1)

Makes about 2 1/2 cups

Jump to Recipe

Author Notes

My friend Meg got me a yuzu -- it's a citrus fruit, sort of like a lemon, but different. I was racking my brain on what to do with this treasure. Then the persimmon contest came up, and I decided to combine the two. But how? A luscious curd seemed like a good place to start. I think it would be great in a tart, or spread on a scone (this I know for fact), or spooned over some ice cream. But it's pretty awesome straight out of the jar, too.

Make sure your Fuyu persimmons are super ripe. To speed up the process, or to store unused almost-ripe persimmons for later, you can stash them in the freezer until solid, and then let them thaw. Scrape out the insides. Instant pulp. —mrslarkin

Test Kitchen Notes

Mrs. Larkin's Lemon Posset is a very popular dessert around here. So I already considered her a champion of anything citrusy and custard-esque (or as Jim referred to her when inspecting the finished curd, "Ah, you mean 'Pudding Master')." So when I saw this curd up for grabs I was excited to try it. She did not let me down. Her instructions are exact and I followed the technique as written; it's easy to follow and the results are a success. After about 3 hours in the fridge, the curd reached the desired consistency. I only needed 2 persimmons and I could not find a yuzu so I used a lemon. The persimmon curd has a delicate flavor and is a welcome change from the usual suspects. —Summer of Eggplant

Test Kitchen-Approved

What You'll Need

Ingredients

3 large whole eggs
2 large egg yolks
³/₄ cupgranulated sugar
Zest and juice of one small yuzu, or substitute a small lemon (my yuzu produced about 1/4 cup of juice)
³/₄ cuppuréed pulp from about 3 ripe Fuyu persimmons (equal amounts of very ripe hachiya persimmon pulp should work well, too)
1 pinchkosher salt
8 tablespoonsunsalted butter, cut into cubes, softened

Directions

In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon purée, and salt.
Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, about 5 minutes more. Note: at no point should you let the mixture boil or you'll make scrambled eggs.
Strain the curd through a fine mesh strainer. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
Alternatively, you can cook the curd in a double boiler, if you're more comfortable.

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14 Reviews

BoulderGalinTokyo February 11, 2013

What a great idea! I have both trees in my yard but never thought about combining them. Thank you for a needed jolt.

mrslarkin February 11, 2013

Wow, how lucky you are! And you're very welcome. Hope you try it.

fiveandspice January 22, 2013

Mmmmmmmmm. Winter tea party anyone?

FAQs

What is yuzu curd made of? ›

In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon purée, and salt. Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes.

Discover More Details ›

Why is yuzu so expensive? ›

Fresh yuzu is banned from being imported into the U.S. in order to protect American agriculture. "However, yuzu is now grown within the U.S., but the supply is scarce and therefore expensive,” explains Hung.