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A delicious recipe made with our fresh kito yuzu by UMAMIAM, a news blog about Japanese gastronomy. We would like to thank them for their quick yet tasty recipe.

Yuzu & lemon curd


  • 1 Yuzu
  • 1 lemon
  • 75 g of white powdered sugar
  • 50 g of soft butter
  • 2 eggs


1. Wash the fruits with water, using a small brush.

2. Using a grater, remove zest from lemon and yuzu. To obtain thin and regular zests, use a microplane grater. Stop grating once the white part of the citrus is showing as it is a bitter part of the citrus.

3. Combine the zests with sugar.

4. Squeeze the yuzu and the lemon to obtain 50ml of juice.

5. Whisk the eggs.

6. In a pan of simmering water, put a bowl without touching the bottom of the pan to avoid cooking the eggs because of the high temperature. You can control the temperature using a thermometer (not higher than 85°C).

7. In a bowl, add sugar with the zests, eggs and butter. Slowly whisk together.

8. The mixture will start thickening after 10 minutes. Once you have reached the ideal consistency, which should be thick enough to coat the side of the bowl, remove from heat and let cool down before transferring to another container.

While cooling down, the mixture will thicken

Use it on bread, biscuits or to revisit any dish !

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