Persimmon Yuzu Curd Recipe on Food52 (2024)

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

Directions

1. In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon purée, and salt.
2. 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.
3. Strain the curd through a fine mesh strainer. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
4. Alternatively, you can cook the curd in a double boiler, if you're more comfortable.