Today I'll be posting a recipe created by Salome -a workawayer with who I shared my first two weeks in japan-. It's inspired on the "lemon curd" recipe, but using a japanese very common ingredient that, especially on this season, they have a lot. Here you can also check what it is exacly and some of the things that are made from it. An exothic twist for a delicious breakfast, dessert, snack or...whatever you want to try with it!
Yuzu curd recipe:
1. Grate the zest of the yuzus and, by cutting them in halves, take it's juice and strain it, to put the result in a bowl.
2. Add the sugar and the butter to the zest and the strained juice and cook the mixture "au bain marie".
3. Wisk the eggs and add to the mixture in the fire. Without stopping mixing, cook it for 10-13 minutes -or longer-, until it gets the desired texture. Remove from the heat and let it cool.
4. Once it's cooked, put on a jar or eat it ;)